Ettas Unforgettable Potica Food

POTICA

Steps:

• in a small bowl, sprinkle the yeast over the warm sugared water --.
• in a small pan, scald the milk and add the granulated sugar and 1/4 cup of the butter.
• When cool, add the beaten egg, egg yolks and salt to the milk.
• Meanwhile, plae 4 1/4 cup flour and the remaining 1/2 cup of the butter into a large food processor bowl or a large mixing bowl.
• process for 15 seconds or until well combined.
• then add the milk and egg mixture plus the yeast mixture.
• process until the mixture forms a ball.
• if the dough is too sticky to form a ball.keep the processor on and add flour.1 tbls at a time until it comes together.
• continue processing untl the ball rotates around the bowl 25 times.
• if doing hand mixing or using the dough hook attachment on your mixer, mix to knead until a smooth dough is formed.
• if flour needs to be added "less is more" dough that is slightly sticky is better than dry dough.
• let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times.
• Place the dough in a lightly greased large bowl.turn once and cover lightly with plastic wrap.
• let rise in a warm spot (approximately 80* until doubled, about 1 hour.
• punch down thoroughly, oil the top and let rise again, until doubled, about 1 more hour.
• Meanwhile, make the filling.
• process the nuts in a food processor until fine (or chop in a blender) transfer to a medium bowl.
• in a small saucepan, heat the cream to almost a boil.
• add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg and cinnamon.
• process to blend well.
• After the dough has risen the second time, punch down and divide in half.
• transfer to a floured surface and roll out each piece of dough into a rectangle, about 14 x 24" and 1/8" thick.
• roll as thin as possible for a really fine poticia.
• spread one rectangle with half the walnut filling, spreading it to within 1" of the edges.
• starting at the long side of the rectangle, roll up the poticia firmly, jelly roll fashion --.
• repeat with remaining dough and filling.
• transfer the rolls to a large greased baking sheet.
• shape each into a coil or U shape, seam sides down.
• the U shape is used for economy of space.a snail-like coil makes a more attractive gift.
• let the poticia rise again until doubled.about 45 minutes.
• preheat the oven to 350*.
• brush the tops of the poticia with the beaten egg and bake for 30-40 minutes or until lightly browned.
• remove to a wire rack to cool.
• just before serving, sprinkle with confectioners' sugar.
• if freezing, add confectioners' sugar after thawing completely.

SLOVENIAN POTICA

Steps:

• Put flour in abowl, sifted if you like, add salt.
• In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
• Healt milk, melt fat.
• Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
• Stir again, add dissolved yeast and fat and stir into a medium thick dough.
• Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
• Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
• Knead it once and roll it out and spread it with the filling.
• Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
• Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
• Roll tightly, put in a mould, prick and leave to rise.
• Before baking, coat with a thin layer of milk and egg mixture - make sure the holes are not stopped.
• Bake 50 minutes at 190°C.

ETTA'S UNFORGETTABLE POTICA

Steps:

• Pour whiskey over walnuts and let sit.
• Sprinkle yeast over warm milk in a glass measuring cup. Stir in 3 tablespoons of the flour and 1 tablespoon of the sugar. Let stand until foamy, about 10 minutes.
• Beat butter and remaining 1/4 cup sugar in a large bowl until creamy. Add yolks, one at a time, beating will after each addition. Stir in yeast mixture.
• Combine cream and milk in a small bowl.
• Combine 3 cups of the flour and salt in a second bowl. On low speed, beat flour/salt mixture alternately with cream mixture into butter mixture in 2 or 3 batches, beating well after each. With a wooden spoon, stir in remaining 2 cups flour; dough will be very soft. Turn dough out onto lightly floured board. Knead 12 - 15 minutes or until smooth and elastic, adding more flour as needed (about 1/4 cup total) to prevent sticking. Place dough in a greased large bowl, turning to coat. Cover with greased waxed paper and a clean kitchen towel. Let rise in warm place until dough is almost doubled, about 2 hours.
• Beat eggs, sugar and cream in a large bowl. Stir in walnuts & whiskey (don't worry, nuts will look purple from soaking in the whiskey). Set aside.
• Punch dough down. On floured work surface, divide dough into 2 pieces. Cover other piece with a greased waxed paper and a kitchen towel. Roll the remaining piece of dough into a long rectangle about 30x13-inch. Gently spread with 1/2 of filling on top, leaving a 1/2" border all around the edge. Beginning with the short side, roll up tightly, jelly-roll style. Bring ends together to make a circle and pinch together. Place, seam side down, on a greased baking sheet. Cover with lightly greased waxed paper and kitchen towel. Repeat with remaining piece of dough and filling. Let rise in a warm place about 1 1/4 hours or until doubled in bulk.
• Heat oven to 350°F.
• Bake for 40 - 45 minutes or until golden brown. Transfer to a wire rack. Let cool slightly and serve warm or cool completely.