GRANDMA'S POTICA
This is my Slovenian grandmother's recipe. She made it every year for Christmas. I've continued the tradition by making loaves for my family at Christmas as well. This is a special treat for the family and a wonderful family tradition. Recipe makes 2 loaves.
Provided by Sue Huhn
Categories Sweet Breads
Time 4h30m
Number Of Ingredients 15
Steps:
- 1. Scald milk Add sugar, salt and 1/4 C shortening Cool to lukewarm
- 2. Measure water (warm, not hot) into a large bowl Add yeast. Stir until dissolved Stir yeast into luke warm milk mixture
- 3. Put half the flour into a large bowl Add eggs Add milk/yeast mixture Beat until smooth
- 4. Stir in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl, turning once to grease top of dough.
- 5. Cover and let rise in a warm place, free from drafts until double in bulk, about one hour.
- 6. While dough is rising mix all ingredients for walnut filling.
- 7. When dough has doubled in bulk, punch down. Turn out onto lightly floured board. Divided in half
- 8. Roll each half out into an oblong (about 20" x 10") Spread each portion evenly with filling.
- 9. Roll up jelly roll fashion, starting at the long side. Cut roll into 3 equal pieces.
- 10. Place the 3 pieces with seam side down in eachof the greased 8" x 4" x 2" loaf pans.
- 11. Cover and let rise in a warm place until dough rounds slightly above the top of the pans, about one hour.
- 12. Bake at 350 degrees about 25 to 30 minutes.
POTICA
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Provided by Vicky Bryant
Categories Bread Yeast Bread Recipes Egg
Time 3h
Yield 30
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
- In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 173.6 mg, Sugar 16.7 g
APPLE STRUDEL A.K.A. APPLE POTICA
Thin pastry crust filled with thinly sliced apples. We Finlanders in Northern Minnesota call it Apple Potica. Once you've made it, your family will ask for it again and again.
Provided by Potluck
Categories Dessert
Time 1h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Mix flour and salt.
- Combine water, egg and oil.
- Add flour until dough forms.
- Knead 10 minutes until satiny.
- If dough is sticky add more flour.
- Stretch dough paper thin to about 45x50 inch on floured cloth.
- Mix apples with leftover ingredients.I use red delicious apples).
- Spread on pastry.
- Roll as a jelly roll,tuck ends close.
- Place on Pam sprayed cookie sheet.
- Bake 350°F for 1 hour.
- Note- This isn't as difficult to make as you may think. And once you've made it, becomes easier.
- Note- I didn't list a prep time ,because if you have a food processor for slicing and a kitchen aid for kneading.You've got it made in no time. But, if you have to slice by hand and knead by hand it will take a while longer -- But, well worth the time. Ummm Good -- .
Nutrition Facts : Calories 3665.1, Fat 113.8, SaturatedFat 39.3, Cholesterol 308, Sodium 2063.7, Carbohydrate 646.5, Fiber 56.5, Sugar 352.9, Protein 44.9
APPLE POTICA
Categories Bread
Number Of Ingredients 9
Steps:
- Mix egg, vinegar, oil, and water. Add salt and flour. Add flour until you can knead the dough. Knead briefly then mound the dough. Let stand covered with a bowl for 1-2 hours. Preheat oven to 350 degrees. Pare and thinly slice the apples. Melt the stick of butter. Put dough out on a floured bed sheet on a large table. Roll to rectangle. Stretch dough carefully to cover the entire table. Sprinkle with melted butter, sugar and cinnamon. Arrange apples in layer to cover. Lift long side of sheet and let dough roll up into big snake. Coil and put on a cookie sheet (spiral). Bake 1.5 hours.
POTICA
Provided by Joan Nathan
Categories breakfast, dessert
Time 2h45m
Yield 3 loaves
Number Of Ingredients 16
Steps:
- For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar. In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast. Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball. Place in a greased bowl, cover, and let rise for about 1 1/2 hours. Do not punch down.
- For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
- Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet. Smear the filling on top. Roll up the dough, starting at the narrower (3-foot) end. Cut into three equal-size rolls. Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up. Now grease the foil. Place the three potica on the foil, placing strips of foil between the pastries to keep them separated. Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica. Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 53 milligrams, Sugar 18 grams, TransFat 0 grams
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POTICA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (30)Calories 173 per servingTotal Time 4 hrs 10 mins
- To make the dough: Place the butter, sugar, and salt in a large mixing bowl. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients. Stir briefly, then let the mixture cool to lukewarm., While the mixture is cooling, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- When cooled, whisk in the eggs, yeast, and vanilla. Whisk about 1 cup of the all-purpose flour with the potato flour (or potato flakes) and stir into the wet ingredients. Add the remaining flour, mixing to form a soft dough., Knead the dough for 8 to 10 minutes, until shiny and smooth. Cover the dough and let it rise for 1 hour, then refrigerate it for at least 1 hour, and as long as overnight., To make the filling: Put the nuts, sugar, flour or Instant ClearJel, salt, and cinnamon in the bowl of a food processor or blender. Process in short bursts to grind the nuts., With the food processor running, add the eggs, milk, maple syrup, and vanilla. Add the orange zest and pulse to incorporate., To assemble: On a greased work surface, roll the dough into a 26" x 18" rectangle, with a long side facing you. Spread the filling evenly over the surface, leaving 1" of one long edge uncovered., Roll the dough toward the uncovered edge, pinching to seal the seam and the ends to enclose the filling
- Cover the loaves and let them rise until puffy, up to 1 1/2 hours. Toward the end of the rise time, preheat the oven to 350°F., When the loaves have risen, brush the tops with the beaten egg and sprinkle with the finely chopped nuts., Bake the loaves for 50 to 55 minutes. Check the tops after 20 minutes, tenting with foil if necessary to keep them from over-browning. The breads are done when the centers read 190°F when measured with a digital thermometer., Remove from the oven and let cool in the pans on a rack for 20 minutes before tipping out of the pans and returning to the rack to finish cooling completely., Store bread, well wrapped, on the counter for up to three days; freeze for longer storage.
HOW TO MAKE POTICA, THE SLOVENIAN SWEET YOU’VE BEEN …
From tasteofhome.com
Author Lisa KaminskiPublished Dec 15, 2017Estimated Reading Time 7 mins
- Ready your ingredients. To start, melt your butter and allow it to cool slightly. Butter that’s too hot could kill your yeast later on in the process, so I recommend melting it and allowing it to sit while you prepare the rest of your ingredients.
- Proof the yeast. This is the first recipe I ever made with yeast, and let me tell you, it was intimidating the first few times to make sure I got it right.
- Combine the wet and dry. When your yeast is bubbling nicely, add it to your dry ingredients along with the butter and mix it on the lowest speed for two minutes with the paddle attachment.
- Knead. Once you’ve got a good bread dough made, turn it out onto a generously floured surface and knead for five minutes. To knead, use the heel of your hand and push forward stretching out the dough.
- Punch it down. After your dough has doubled in size, punch it down (that just means poking it down with your fingers or knuckles until some of the air is released).
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