Best Potica Recipe Please?!
Answers: I really want to attempt to make Potica bread. I have heard that it is super hard to make, but I am willing to try. I just want the best recipe that is true tested and is sure to please. Could someone please help!? Also is it really hard to strech the dough & such? Thanks
Check out this site - shows step by step photos. Enjoy! And if things work out - I'd LOVE to have a taste! LOL
http://users.kent.net/~rob/pot.htm
this one?
Potica
Serves: 10
1 Coffee cake, 10 servings
1/2 c milk
1/4 c firm margarine or butter, cut up
1 egg
2 c bread flour
1/4 c sugar
1/4 tsp salt
1 tsp bread machine or quick active dry yeast
Walnut Filling (below)
1 egg white, beaten
Walnut Filling:
2 c finely chopped or ground walnuts (about 7 ounces)
1/3 c honey
1/3 c milk
3 tbs sugar
1 egg yolk
MEASURE carefully, placing all ingredients except Walnut Filling and beaten egg white in bread machine pan in the order recommended by the manufacturer.
SELECT Dough/Manual cycle. Do not use delay cycles.
REMOVE dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Walnut Filling.
GREASE large cookie sheet. Roll dough into 16 X 12-inch rectangle on lightly floured surface. Spread filling over dough to within ? inch of edges. Roll up tightly, beginning at 16-inch side; inch edge of dough into roll to seal. Stretch and shape roll until even. Coil roll of dough to form a snail shape. Place on cookie sheet. Cover and let rise in warm place 30 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)
HEAT oven to 325°. Bush beaten egg white over dough. Bake 45 to 55 minutes or until golden brown. Remove from cookie sheet to cool.
For Walnut Filling:
MIX all ingredients in medium saucepan. Heat to boiling, stirring frequently, over medium heat. Reduce heat; simmer uncovered 5 minutes stirring occasionally. Spread in shallow dish; cover and refrigerate until chilled.
1 Serving: 335 Calories (145 calories from fat); 16g fat (2g saturated); 45mg cholesterol; 150mg sodium; 43g carbohydrate (2g dietary fiber); 7g protein
SUCCESS TIP: Spread the filling to within ? inch of the edges, so it won't pop out when you roll up the dough or ooze out during baking.
SHAPING: Roll up dough; pinch edge of dough into roll to seal. Coil roll of dough to form snail shape.
potica recipe
DOUGH
2 (1/4 ounce) envelopes active dry yeast
1/4 cup warm milk (105 - 115 degrees)
3 tablespoons all-purpose flour
5 cups all-purpose flour
1 tablespoon sugar
1/4 cup sugar
1 cup unsalted butter, softened
6 egg yolks
2/3 cup heavy cream
2/3 cup milk
1 teaspoon salt
WALNUT FILLING
1 cup good whiskey
1 1/2 cups sugar
2/3 cup heavy cream
6 cups walnuts, ground very fine
* For Large Groups Breakfast
* European Breakfast
* Holiday/Event Breakfast
* Low Sodium Breakfast
1. Pour whiskey over walnuts and let sit.
2. 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.
3. 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.
4. Combine cream and milk in a small bowl.
5. 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.
6. 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.
7. 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.
8. Heat oven to 350°F.
9. Bake for 40 - 45 minutes or until golden brown. Transfer to a wire rack. Let cool slightly and serve warm or cool completely.