Best Grandmas Potica Recipes

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POTICA - TRADITIONAL SLOVENIAN NUT ROLL



Potica - Traditional Slovenian Nut Roll image

When it's time to bring a taste of Europe to your home for the holidays, Potica a Slovenian classic will add a touch of Eastern Europe to your table.

Provided by Chef Dennis Littley

Categories     Breakfast Cake

Time 2h

Number Of Ingredients 14

½ cup granulated sugar
1 teaspoon salt
¼ cup butter
1 cup hot milk
2 packages active dry yeast
¼ cup warm water ((105-115F))
2 eggs
4 ½ cups unsifted all-purpose flour
3 large eggs
4 cups (1lb) walnuts, (finely chopped)
1 cup light brown sugar (packed)
⅓ cup butter (melted)
1 teaspoon vanilla bean paste or extract
1 ½ teaspoons cinnamon (optional)

Steps:

  • Stir the sugar, salt and ¼ cup butter into hot milk.Cool to lukewarm. (a drop on your wrist won't feel hot)
  • Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
  • Stir in lukewarm milk mixture to the yeast mixture.
  • Add 2 eggs and 2 ½ cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
  • Gradually add in the remaining 2 cups flour; knead by hand until the dough is stiff enough to leave the side of the bowl.
  • Place the dough in a lightly greased large bowl. Turn dough over - greased side up - and cover with a towel.
  • Let the dough rise in warm place (85F) free from drafts, until doubled in size - about an hour.
  • In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of melted butter, cinnamon and vanilla.Stir until well blended and set aside until needed.
  • When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
  • Roll the dough out to a 30×20" rectangle.
  • Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
  • Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching the edges of dough with your fingers.
  • On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
  • Let the potica rise in a warm place (85F), covered with a towel, for one hour.
  • Preheat oven to 350F.
  • Brush the potica with 2 Tablespoons of melted butter.
  • Bake for 35-40 minutes until golden brown.
  • Cool on wire rack before cutting.

Nutrition Facts : Calories 488 kcal, Carbohydrate 52 g, Protein 11 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 179 mg, Fiber 3 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving

POTICA



Potica image

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

1 ½ teaspoons active dry yeast
¼ cup white sugar
¼ cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 ⅓ cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 ½ cups raisins
1 ½ cups chopped walnuts
1 tablespoon ground cinnamon

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

GRANDMA'S POTICA



Grandma's Potica image

This is my Slovenian grandmother's recipe. She made it every year for Christmas. I've continued the tradition by making loaves for my family at Christmas as well. This is a special treat for the family and a wonderful family tradition. Recipe makes 2 loaves.

Provided by Sue Huhn

Categories     Sweet Breads

Time 4h30m

Number Of Ingredients 15

DOUGH
1/2 c milk
1/4 c sugar
1 tsp salt
1/4 c shortening, plus extra to greasing pans
1/3 c water, warm
2 pkg active dry yeast
2 eggs
3 - 31/2 c flour
WALNUT FILLING
1/4 c butter, softened
1/2 c packed, dark brown sugar
1 egg, beaten
2 c ground toasted walnuts
1 Tbsp orang rind (optional)

Steps:

  • 1. Scald milk Add sugar, salt and 1/4 C shortening Cool to lukewarm
  • 2. Measure water (warm, not hot) into a large bowl Add yeast. Stir until dissolved Stir yeast into luke warm milk mixture
  • 3. Put half the flour into a large bowl Add eggs Add milk/yeast mixture Beat until smooth
  • 4. Stir in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl, turning once to grease top of dough.
  • 5. Cover and let rise in a warm place, free from drafts until double in bulk, about one hour.
  • 6. While dough is rising mix all ingredients for walnut filling.
  • 7. When dough has doubled in bulk, punch down. Turn out onto lightly floured board. Divided in half
  • 8. Roll each half out into an oblong (about 20" x 10") Spread each portion evenly with filling.
  • 9. Roll up jelly roll fashion, starting at the long side. Cut roll into 3 equal pieces.
  • 10. Place the 3 pieces with seam side down in eachof the greased 8" x 4" x 2" loaf pans.
  • 11. Cover and let rise in a warm place until dough rounds slightly above the top of the pans, about one hour.
  • 12. Bake at 350 degrees about 25 to 30 minutes.

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