Slovenian Nut Potica Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 Cakes: compressed yeast,
1/2 cup: Lukewarm milk,
1 tbsp: Sugar,
6 1/2 cup: To 7 c sifted,
3/4 cup: Sugar all-purpose flour,
1 tsp: Salt,
1 cup: Milk, scalded and cooled
4: Egg yolks, beaten
2: Eggs, beaten
1/2 cup: Butter, softened
FILLING
1/2 pint: Sweet cream,
1/2 cup: Butter,
1/2 cup: Honey,
2 lbs: Ground walnuts,
1 tsp: Grated lemon peel,
1 tsp: Vanilla,
1 tsp: Salt,
2: Egg yolks,
1/2 pint: Sour cream,
1 3/4 cup: Sugar,
2: Egg whites, stiffly beaten
1/2 lbs: Golden raisins, optional
Directions:
For Dough: Crumble yeast into lukewarm milk; add 1 Tablespoon sugar,
stir and set aside till foamy.Sift flour, sugar and salt into large
bowl; make well in center Add slightly cooled scalded milk, beaten
egg yolks and eggs, butter and yeast. Mix thoroughly with wooden
spoon. Knead with hands until no longer sticky (about 10 minutes).
Form dough into soft ball and place in greased bowl. Cover with waxed
paper and damp cloth and allow to rise in warm place till double,
about 1 1/2 hours.
Meanwhile, prepare filling. Scald sweet cream, butter and honey
together; pour over ground nuts. Add lemon peel, vanilla and salt.
Fold in egg yolks, sour cream, egg whites an sugar. If mixture is too
dry, add another stiffly beaten egg white.
To complete: Punch down risen dough and place on floured cloth. Roll
to about 1/4-inch thickness (about 36 inches long and 22 inches
wide). Spread nut filling on top of dough, leaving about 4 inches of
plain dough on one long end. If desired, sprinkle raisins on top of
filling. Beginning at long end, roll u jelly roll fashion. After
dough is completely rolled, cut with floured spatula (to seal ends)
into 4-9inch pieces. Pinch seam of dough closed. Place, seam side
down, into four greased 9x5x3-inch bread pans. Prick dough with
toothpicks on top to prevent bubbles.
Bake in preheated 325F. oven for 45 minutes to 1 hour or till cake
tester comes out clean. Let stand in pans for 10-15 minutes after
removing from oven. Remove from pans and cool completely on cake
racks. Subj: Potica
The recipe for the potica which I just posted appeared in the
Cleveland Pla Dealer on Thursday, September 8, 1966. I posted it
exactly as it appeared. However, I have adapted the recipe a bit.
1. I use instant yeast rather than cake yeast. If I use regular
instant yeast (Red Star, etc) I use 3 Tablespoons. If I use the
French SAF yeast, use 2 Tablespoons. To use instant yeast, combine
all dry ingredients in mixing bowl and mix at low speed for 1 minute.
Add the rest of the ingredients ( be sure to use ALL of the liquid
called for, in this case I would scald 1 1/2 cups of milk) and mix
until dough forms a soft ball.
2. I divide the dough into 5 equal parts and roll each to a 12 x 18
rectangle. I find it easier to manage.
3. I bake on baking sheets, rather than in bread pans to get a more
traditional shaped potica.
4. If desired, brush tops of each potica with an egg wash before
baking to give a more shinny look
Original Poster Not Shown on File
Source from luhu.jp
stir and set aside till foamy.Sift flour, sugar and salt into large
bowl; make well in center Add slightly cooled scalded milk, beaten
egg yolks and eggs, butter and yeast. Mix thoroughly with wooden
spoon. Knead with hands until no longer sticky (about 10 minutes).
Form dough into soft ball and place in greased bowl. Cover with waxed
paper and damp cloth and allow to rise in warm place till double,
about 1 1/2 hours.
Meanwhile, prepare filling. Scald sweet cream, butter and honey
together; pour over ground nuts. Add lemon peel, vanilla and salt.
Fold in egg yolks, sour cream, egg whites an sugar. If mixture is too
dry, add another stiffly beaten egg white.
To complete: Punch down risen dough and place on floured cloth. Roll
to about 1/4-inch thickness (about 36 inches long and 22 inches
wide). Spread nut filling on top of dough, leaving about 4 inches of
plain dough on one long end. If desired, sprinkle raisins on top of
filling. Beginning at long end, roll u jelly roll fashion. After
dough is completely rolled, cut with floured spatula (to seal ends)
into 4-9inch pieces. Pinch seam of dough closed. Place, seam side
down, into four greased 9x5x3-inch bread pans. Prick dough with
toothpicks on top to prevent bubbles.
Bake in preheated 325F. oven for 45 minutes to 1 hour or till cake
tester comes out clean. Let stand in pans for 10-15 minutes after
removing from oven. Remove from pans and cool completely on cake
racks. Subj: Potica
The recipe for the potica which I just posted appeared in the
Cleveland Pla Dealer on Thursday, September 8, 1966. I posted it
exactly as it appeared. However, I have adapted the recipe a bit.
1. I use instant yeast rather than cake yeast. If I use regular
instant yeast (Red Star, etc) I use 3 Tablespoons. If I use the
French SAF yeast, use 2 Tablespoons. To use instant yeast, combine
all dry ingredients in mixing bowl and mix at low speed for 1 minute.
Add the rest of the ingredients ( be sure to use ALL of the liquid
called for, in this case I would scald 1 1/2 cups of milk) and mix
until dough forms a soft ball.
2. I divide the dough into 5 equal parts and roll each to a 12 x 18
rectangle. I find it easier to manage.
3. I bake on baking sheets, rather than in bread pans to get a more
traditional shaped potica.
4. If desired, brush tops of each potica with an egg wash before
baking to give a more shinny look
Original Poster Not Shown on File
Source from luhu.jp