POTECA CAKE
"Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It's one of my favorite ethnic holiday treats." -Rachelle Stratton Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 509 calories, Fat 26g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 182mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 4g fiber), Protein 8g protein.
POTICA (SLOVENIAN NUT ROLL)
Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake.
Provided by Jernej Kitchen
Categories Pastries and sweets
Time 3h10m
Yield makes 1 bundt cake pan (24cm / 9-inches) or two loaf pans 10 x 25 cm (4-inches x 10-inches)
Number Of Ingredients 17
Steps:
- We traditionally bake potica in a cake pan called Poticnik. It's similar to a bundt cake pan, so you can use that or use a loaf pan. Grease with butter or lard and set aside.
- In a small bowl knead together yeast, sugar, and lukewarm milk. Set aside for 10 minutes for the yeast to grow. In a large bowl combine all-purpose flour, yeast mixture, and egg yolks. Knead for a minute, then add melted butter and salt. Knead for about 10 minutes by hand or use an electric mixer and knead until the dough is nice, soft and elastic, for about 5 minutes (using a mixer). Cover with cling film and set aside for about 50 - 60 minutes or until doubled in size.
- Put the walnuts in a bowl of a food processor and pulse for a few seconds at a time until the walnuts are fine. Transfer to a large bowl. In a saucepan combine heavy cream, floral honey, sugar, butter, rum (optionally), lemon zest and ground cinnamon. Place over medium-high heat, bring to a boil, then pour over the walnuts in a bowl. Stir to combine to get a nice walnut filling. Set aside for the mixture to cool to room temperature. In a separate bowl beat the egg whites with sugar to get stiff peaks. Fold the egg whites into the walnut mixture and stir to combine. The walnut filling mixture should be light, yet stirred well.
- Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough. Starting at the shorter edge nearest you, tightly roll up into a tight log. Brush off any excess flour. Transfer the potica roll to the prepared pan so that the seam is looking upward. Make sure that the ends of the log are tightly pressed together or the potica won't be as pretty and the filling will spread out while baking.
- Cover the potica with a towel or cling film and let stand at room temperature until doubled in size, about 45 - 55 minutes.
- If you want to proof the potica overnight, you first need to leave out the first bulk proofing. Once you knead the dough, leave it to rest at your working surface for about 15 minutes, then roll the dough into a rectangle and spread the walnut filling over the dough. Roll, transfer to your prepared pan. Cover with cling film or towel and place in the fridge to proof for about 8 - 12 hours. Then, place the cold potica into your preheated oven to bake.
- Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 45 minutes at 180 °C / 355 °F. Then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 25 minutes or until the nut roll is puffed and golden brown. Let cool slightly, for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.
Nutrition Facts : ServingSize 16, Calories 340, Sugar 8.8 g, Sodium 124 mg, Fat 19 g, SaturatedFat 5.3g, TransFat 0.2 g, Carbohydrate 36 g, Fiber 2.2 g, Protein 7.8 g, Cholesterol 44 mg
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
POTICA
this jelly roll style coffee cake with its walnut cinnamon filling is a Yogoslavian favorite found in Minnesota bakeries...the rich yellow yeast dough is made with milk, egg, and sugar..it requires three risings, so plan accordingly..it is an exceptional coffee cake..
Provided by grandma2969
Categories Yeast Breads
Time 3h30m
Yield 2 coffee cakes
Number Of Ingredients 17
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.
Nutrition Facts : Calories 2959.1, Fat 170.4, SaturatedFat 72.2, Cholesterol 713.9, Sodium 1878, Carbohydrate 313.8, Fiber 19.8, Sugar 82.1, Protein 61
POTICA (CROATIAN NUT ROLL)
We always looked forward to the holidays when we could get nut roll. Now our grandmas are unable to make them and it is not the same. This is the recipe from my Grandmother for nut roll.
Provided by hcopeland
Categories Breads
Time 3h50m
Yield 4 loaves, 32-40 serving(s)
Number Of Ingredients 15
Steps:
- Stir yeast into water.
- Mix butter, milk, sugar, and salt.
- Add egg yolks, yeast mixture and 2 cup flour.
- Mix thoroughly.
- Add remaining flour and turn dough out on a floured surface.
- Knead until smooth, elastic and does not stick to surface.
- Place in greased bowl and let rise 1 hour.
- Grease your baking pan.
- Filling: mix milk, salt, margarine and sugar.
- Heat slightly until margarine melts and sugar is dissolved.
- Add nuts then to stretch mixture you can fold in beaten egg whites.
- After it has risen, divide into 4 equal parts.
- Do not knead.
- Roll each piece to about 1/8 inch thick.
- Spread with cooled filling.
- Roll jelly-roll style and place seam down in a greased pan.
- Let rise for 1 hour.
- Preheat oven to 350°F.
- Bake 40 - 45 minutes.
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- First, make the dough. Combine the flour with the yeast in a bowl or stand mixer. Then add the milk, water sugar, salt and melted butter. Knead till you have a smooth, soft and elastic dough that is very slightly sticky. The gluten should develop well and your dough should pass the “window pane” test. This is important to roll the dough out thin later, without tearing it.
- Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise until it doubles its volume. This could take up to two to three hours.
- Make the filling while the dough is rising. Grind the walnuts with the sugar till finely chopped. Remove to a bowl. Then blend the crumbled paneer, sugar, instant coffee powder, vanilla extract and enough milk to make a smooth thick cream like paste. Set aside.
- Once the dough has risen, it has to be stretched. Lay out a thin cotton sheet or cloth on a wide, flat surface. You can also just use your work surface like I did. The cloth makes it easier to roll the dough later though. Sprinkle the work surface very lightly with flour.
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