Total Time: 3 Hours 40 Minutes
Yield: Makes 2 loaves (8 servings each) |
From central Europe, probably Yugoslavia, potica is a dense, sweet nut pastry cut from tightly rolled loaves. Small cracks often appear on the surface of the loaves as they bake, but they in no way detract from the beautifully golden brown crust or the mouth-watering flavor. |
INGREDIENTS
For Bread: |
2-2 1/2 cups all-purpose flour |
1 package active dry yeast |
1/3 cup milk |
1/4 cup butter or margarine |
2 tablespoons sugar |
1/2 teaspoon salt |
2 eggs |
For Filling: |
3 cups ground walnuts |
3/4 cup sugar |
1/4 cup butter or margarine, softened |
1/4 cup honey |
1 slightly beaten egg |
3 tablespoons milk |
1 teaspoon finely shredded lemon or orange peel (optional) |
1/2 teaspoon vanilla |
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DIRECTIONS
FOR BREAD: In a medium mixing bowl combine 1 cup of the flour and the yeast; set aside. In a medium saucepan heat 1/3 cup milk, 1/4 cup butter or margarine, 2 tablespoons sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
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Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 to 1 1/4 hours).
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FOR FILLING: In a large mixing bowl stir together walnuts, 3/4 cup sugar, 1/4 cup butter or margarine, honey, 1 slightly beaten egg, 3 tablespoons milk, peel (if desired), and vanilla. Set aside.
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Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 7 1/2x3 1/2x2-inch or 8x4x2-inch loaf pans. Cover a large surface (at least 3x3 feet) with a floured cloth. On the cloth, roll dough into a 15-inch square. Cover and let rest for 10 minutes. Then roll dough into a 30x20-inch rectangle.
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TO ASSEMBLE: Put dough in half lengthwise, forming two 30x10-inch sheets. Spread the filling evenly over the surface of the dough, keeping to within 1 inch of the edges. Using the cloth as a guide, roll up jelly-roll style, starting from one short side. Pinch seams and ends to seal. Place loaves, seam-sides down, in the prepared loaf pans. Cover and let rise in a warm place till nearly double (45 to 60 minutes).
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Bake in a preheated 325 degrees F oven for 45 to 50 minutes, or till golden brown. Remove from pans; cool on a wire rack. |
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I've never heard of potica. But it sounds tasty!
ReplyDeleteOh, my I think my waistline just expanded reading that recipe. Anything with butter and honey and walnuts has got to be good!
ReplyDeleteI am so glad you got your book in time for Christmas!
Sounds yummy! Thanks for the recipe. And I agree about tamales - Mmmm. :)
ReplyDeleteLa Coccinelle, if you try it, you'll love it! :)
ReplyDeleteStephanieD, yes, thx... it was a great pressie!
Jessica, mmmmmm now, I must have some then potica for dessert! ahhhhh.... :D
Those sound deeelicious! I know I was not in the holiday feel to much till the eve of. I, as usual, enjoyed myself but got stressed and worried that others would not. Oh, I just need to relax more in preparing. Oh well, hope you have had a wonderful holiday.
ReplyDeleteOur family is Slovenian and patica is a a tradition. We have it every holiday and sometimes at just random times.
ReplyDeleteNot a lot of people I know, have ever eaten it and it's really cool that you have. Thanks for posting it!