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home > recipes > cakes > potica
from USA YEAST: 2 pkgs. dry yeast 1 tsp. sugar 1/4 cup warm water Sprinkle sugar over yeast and add warm water. Let it stand until twice its original volume. DOUGH: 5 cups flour (4 cups to start, adding additional flour as needed) 1-1/4 cup warm milk 1/2 cup softened butter or margarine 3 egg yolks 1/2 cup sugar 2 Tbsp. dark rum (or vanilla) 1 grated peel of lemon Pinch of salt Mix softened butter, sugar and egg yolks until the sugar is well dissolved and mixture is frothy. Set aside. Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the 4 cups of flour, yeast, and milk mixtures. The trick is not to pour in all the milk mixture immediately; use about 3/4 to start with, then add more as the dough forms. Beat with electric mixer until smooth and elastic. Then keep adding flour as needed, and mixing with a wooden spoon until of consistency that dough can be handled without sticking. Place dough on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough. Place dough in a well-greased bowl; turn dough upside down to grease top. Cover and let rise in warm place for about 1-1/2 to 2 hours until double in bulk. While dough is rising, prepare filling. FILLING: 6 cups finely ground walnuts (approx. 1-1/2 to 1-3/4 lb.) 1 cup finely ground golden raisins 1/2 cup white sugar 1/2 cup brown sugar 2 Tbsp. dry bread crumbs 1/2 tsp. cinnamon 1/2 tsp. ground cloves 1/2 cup honey 3/4 cup thick cream (or 1/2 and 1/2) 1/2 cup butter (or margarine) 3 egg whites, beaten stiff Mix walnuts and raisins, and grind them together to keep raisins from clumping. Combine all dry ingredients. Warm the cream and honey, and melt the butter in this mixture. Add cream mixture to dry ingredients and mix completely. Fold in beaten egg whites last. Let filling cool as you roll out dough. Roll out dough on table covered with a tablecloth well sprinkled with flour. Roll out to 1/4" thick, 18" x 24" or bigger. Spread cooled filling over entire dough evenly. Start rolling up dough by hand, jelly roll fashion, stretching dough slightly with each roll. Start at an 18" edge and roll in the 24" direction. Keep side edges as even as possible. Continue to roll by raising the cloth edge slowly with both hands so the dough rolls itself. Dust away any excess flour on the outside of the dough with a pastry brush as you roll. Prick roll with a toothpick as needed to eliminate air pockets. With the edge of a spatula (pancake flipper) cut off each end of roll to make it the length needed to fit around the inside of an angel food cake pan. Place in well-greased angel food cake pan or Bundt cake pan, being sure to arrange the seam where the roll ended against the center. If you have a two-piece angel food cake pan, it is easiest to roll the loaf onto and around the bottom plate of the pan, and then lower this into the body of the pan. Cover with a cloth and let rise in a warm place until double in volume. Bake about 1 hour at 325 degrees. Put cut-off ends in greased loaf pans, cover with cloth and let rise in a warm place until double in volume, then bake for 30 to 35 minutes at 325 degrees. For a shiny crust, brush top before baking with 1 egg beaten with 1 Tbsp. milk, OR brush top with melted butter when taken from oven. Let stand one hour before removing from pan. Loosen sides and bottom with knife. Turn onto wire rack to remove, then turn over again onto another wire rack to cool right-side up. Once completely cool, turn upside-down on a cake plate and sprinkle with powdered sugar.

Potica


average rating = 5 stars(5.00001 comment available)
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list all recipes for CAKES (268)
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keyword: potica
ethnicity: eastern european
recipes for cakes
recipes by weyand
Email Address:
(posted November 20, 2002)

from USA

YEAST:

2 pkgs.
dry yeast
1 tsp.
sugar
1/4 cup warm water

Sprinkle
sugar over
yeast and add warm water. Let it stand until twice its original volume.

DOUGH:

5 cups
flour (4 cups to start, adding additional flour as needed)
1-1/4 cup warm
milk
1/2 cup softened
butter or margarine
3
egg yolks
1/2 cup
sugar
2 Tbsp. dark
rum (or vanilla)
1 grated
peel of lemon
Pinch of salt

Mix softened
butter, sugar and egg yolks until the sugar is well dissolved and mixture is frothy. Set aside. Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the 4 cups of flour,
yeast, and milk mixtures. The trick is not to pour in all the milk mixture immediately; use about 3/4 to start with, then add more as the dough forms.

Beat with electric mixer until smooth and elastic. Then keep adding flour as needed, and mixing with a wooden spoon until of consistency that dough can be handled without sticking. Place dough on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough. Place dough in a well-greased bowl; turn dough upside down to grease top. Cover and let rise in warm place for about 1-1/2 to 2 hours until double in bulk. While dough is rising, prepare filling.

FILLING:

6 cups finely ground walnuts (approx. 1-1/2 to 1-3/4 lb.)
1 cup finely ground golden raisins
1/2 cup white
sugar
1/2 cup
brown sugar
2 Tbsp.
dry bread crumbs
1/2 tsp.
cinnamon
1/2 tsp. ground cloves
1/2 cup
honey
3/4 cup
thick cream (or 1/2 and 1/2)
1/2 cup
butter (or margarine)
3
egg whites, beaten stiff

Mix walnuts and raisins, and
grind them together to keep raisins from clumping. Combine all
dry ingredients. Warm the cream and honey, and melt the butter in this mixture. Add cream mixture to dry ingredients and mix completely. Fold in beaten egg whites last. Let filling cool as you roll out dough.

Roll out dough on table covered with a tablecloth well sprinkled with flour. Roll out to 1/4" thick, 18" x 24" or bigger. Spread cooled filling over entire dough evenly. Start rolling up dough by hand,
jelly roll fashion, stretching dough slightly with each roll. Start at an 18" edge and roll in the 24" direction. Keep side edges as even as possible. Continue to roll by raising the cloth edge slowly with both hands so the dough rolls itself. Dust away any excess flour on the outside of the dough with a pastry brush as you roll. Prick roll with a toothpick as needed to eliminate air pockets.

With the edge of a
spatula (pancake flipper) cut off each end of roll to make it the length needed to fit around the inside of an angel food
cake pan. Place in well-greased angel food cake pan or Bundt cake pan, being sure to arrange the seam where the roll ended against the center. If you have a two-piece angel food cake pan, it is easiest to roll the loaf onto and around the bottom plate of the pan, and then lower this into the body of the pan. Cover with a cloth and let rise in a warm place until double in volume. Bake about 1 hour at 325 degrees.

Put cut-
off ends in greased loaf pans, cover with cloth and let rise in a warm place until double in volume, then bake for 30 to 35 minutes at 325 degrees.

For a shiny
crust, brush top before baking with 1 egg beaten with 1 Tbsp. milk, OR brush top with melted butter when taken from oven.

Let stand one hour before removing from
pan. Loosen sides and bottom with knife. Turn onto wire rack to remove, then turn over again onto another wire rack to cool right-side up.

Once completely cool, turn upside-down on a
cake plate and sprinkle with powdered
sugar.



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from Livermore, CA, United States wrote:2  1

My Mom always made potica for Christmas, Easter, and my Father's birthday. I wanted to give it a try myself because my neighbor has a walnut tree and never uses the nuts. This recipe guided me to a very good outcome on my first try! Even my Mother said so
5 starsJanuary 4, 2003


 
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