Potica
Posted: Mon Nov 16, 2009 11:41 pm
Potica
Slovenian Nut Bread, Potica (Pronounced paw teet zah) is a traditional Slovenian holiday treat. It is known from Croatia to Poland, but every time I have some I think of Slovenia. Using these ingredients and 4 hours of your time you can make a batch of Potica.
Ingredients:
2 teaspoons dry active yeast
1/2 Cup warm milk
1 Tablespoon sugar
Dough:
1 1/2 Cups Milk
3/4 Cups Shortening
5 Egg Yolks
3/4 Cups Sugar
2 teaspoons Salt
1 Tablespoon Vanilla extract
1 teaspoon nutmeg
7-7 1/2 Cups All purpose Flour
Walnut Filling:
1 stick margarine or butter (¼ pound)
1 1/2 Cups milk
2 Cups sugar
1/2 Cup honey
1 tablespoon vanilla
Grated peel of a lemon
5 egg whites
Cinnamon
Variations you add at this stage; Instant coffee, Coco to taste and to color.
Preparation:
Dissolve yeast and sugar in milk let set 5 minutes to activate the yeast.
Combine Yeast mixture and the rest (except 2 Cups of flour) mix add the remaining flour until the dough can be handled without sticking takes 20 minutes kneading by hand, 9 minutes on a mixer with a bread hook.
Put dough in a large greased bowl and cover with plastic rap and let it relax and double in size in a warm environment.
Start with milk and Egg whites in 4 quart saucepan (or double boiler) and bring to 120 F, add margarine, zest and honey, then combine the dry ingredients then add it to the mixure, then bring to a simmer.
Take the mixture off of the heat and add 2 Pounds Walnuts, ground fine.
Roll out the dough pretty thin, spread the filling (should not be hot) on the dough and roll it up. You want it to end up as a 4 inch diameter cylinder, cut into loaves that will fit in your bread pans. (Good Idea to have a little piece of dough to put over the ends) or you can also use a “buntâ€
Slovenian Nut Bread, Potica (Pronounced paw teet zah) is a traditional Slovenian holiday treat. It is known from Croatia to Poland, but every time I have some I think of Slovenia. Using these ingredients and 4 hours of your time you can make a batch of Potica.
Ingredients:
2 teaspoons dry active yeast
1/2 Cup warm milk
1 Tablespoon sugar
Dough:
1 1/2 Cups Milk
3/4 Cups Shortening
5 Egg Yolks
3/4 Cups Sugar
2 teaspoons Salt
1 Tablespoon Vanilla extract
1 teaspoon nutmeg
7-7 1/2 Cups All purpose Flour
Walnut Filling:
1 stick margarine or butter (¼ pound)
1 1/2 Cups milk
2 Cups sugar
1/2 Cup honey
1 tablespoon vanilla
Grated peel of a lemon
5 egg whites
Cinnamon
Variations you add at this stage; Instant coffee, Coco to taste and to color.
Preparation:
Dissolve yeast and sugar in milk let set 5 minutes to activate the yeast.
Combine Yeast mixture and the rest (except 2 Cups of flour) mix add the remaining flour until the dough can be handled without sticking takes 20 minutes kneading by hand, 9 minutes on a mixer with a bread hook.
Put dough in a large greased bowl and cover with plastic rap and let it relax and double in size in a warm environment.
Start with milk and Egg whites in 4 quart saucepan (or double boiler) and bring to 120 F, add margarine, zest and honey, then combine the dry ingredients then add it to the mixure, then bring to a simmer.
Take the mixture off of the heat and add 2 Pounds Walnuts, ground fine.
Roll out the dough pretty thin, spread the filling (should not be hot) on the dough and roll it up. You want it to end up as a 4 inch diameter cylinder, cut into loaves that will fit in your bread pans. (Good Idea to have a little piece of dough to put over the ends) or you can also use a “buntâ€