Potica (Poticia)

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Potica (Poticia)

Recipe Information
Source: WIL/IL posted at The Kitchen Link Serves/Makes:3 or more rolls Ingredients 4 tbsp (60 ml) lukewarm milk 1 cake yeast 1 tsp (5 ml) sugar 5 cups (1175 ml) flour 1-1/2 cups (350 ml) lukewarm milk 1/4 cup (60 ml) melted butter or margarine 1/4 cup (60 ml) sugar 1/2 tsp (2 ml) vanilla 3 egg yolks 1/2 pound honey 1 can milk or 1/2 pint sweet cream 1/4 pound butter or margarine (1/2 cup) 4 cups (950 ml) ground walnuts or almonds 3 egg yolks, beaten (use whites later in recipe) 3/4 cup (175 ml) granulated sugar dash of powdered cloves 1 tsp (5 ml) cinnamon 1 tsp (5 ml) lemon juice 2 tsp (10 ml). rum 2 tsp (10 ml) vanilla grated rind of 1/2 lemon 3 egg whites 1 cup (225 ml) raisins (optional) additional egg yolk for brushing loaves Preparation Stir lightly together 4 tbsp (60 ml) lukewarm milk, yeast and 1 tsp (5 ml) sugar and place in a warm place to rise Place 5 cups (1175 ml) of sifted flour in a bowl. Make a depression and when the yeast mixture has risen, pour it into this depression. Take about a tbsp of the flour from the side, stir it gently into the mixture, and allow to rise again. During this rising period, in a separate bowl, blend 1-1/2 cups (350 ml) lukewarm milk, 1/4 cup (60 ml) melted butter, 1/4 cup (60 ml) sugar, 1/2 tsp (2 ml) vanilla, and 3 egg yolks. Now, add this to the risen yeast and flour bowl adding 1-1/2 tsp (7 ml) salt. Take a long handled wooden paddle or spoon and beat well into a smooth ball of dough. When it begins to make bubbles and separates from the sides of the bowl, it is ready to be covered with a clean cloth and allowed to rise about 1 to 1 1/2 hours in a warm place. In the meantime, wash and clean the raisins. Combine honey and milk in top of double boiler, heat thoroughly. Remove from heat and put in butter and as the butter melts it will reduce the temperature of the mixture to the proper degree. Place in a large bowl and add the walnuts or almonds, egg yolks, sugar, clove, cinnamon, lemon juice, rum, vanilla and lemon. Blend well and fold in egg whites, beaten stiff, but not dry. If mixture is a bit thick, thin with milk or cream. Place a clean cloth on the table, sprinkle lightly with flour and spread it evenly. Roll out dough until about 1/4 of an inch thick. Now pull gently working from the center to the outer edges, until the dough is evenly thin. Spread with filling and sprinkle raisins evenly over it. This takes about a 3 foot by 5 foot area. Now, grasp the cloth along one of the long sides, lift up the edge of the cloth and let it roll up the dough. Either roll the dough around itself or cut into strips to fit loaf-size pans which have been greased and floured. Cover with cloth and place in a warm place to rise for about 1 hour. Brush tops with egg yolk. Bake in 375 degree (200 C.) oven. In 15 minutes reduce oven to 300 degrees (150 C.). Continue baking until nicely browned and sides step away from pans Total time in oven is about 45 minutes Place on racks and cool in baking dishes Turn out on serving plates and sprinkle with powdered sugar Comments The person who submitted this recipe said it came from a very old Slovenian cookbook. She says that when you cut this into sections be sure to seal the ends of each roll so the filling won't leak out. You may also freeze this for future use. This recipe is about 50 years old.

Recipe Information

Source:: WIL/IL posted at The Kitchen Link

Serves/Makes:3 or more rolls

Ingredients

4 tbsp (60 ml) lukewarm milk
1 cake yeast
1 tsp (5 ml) sugar
5 cups (1175 ml) flour
1-1/2 cups (350 ml) lukewarm milk
1/4 cup (60 ml) melted butter or margarine
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) vanilla
3 egg yolks
1/2 pound honey
1 can milk or 1/2 pint sweet cream
1/4 pound butter or margarine (1/2 cup)
4 cups (950 ml) ground walnuts or almonds
3 egg yolks, beaten (use whites later in recipe)
3/4 cup (175 ml) granulated sugar
dash of powdered cloves
1 tsp (5 ml) cinnamon
1 tsp (5 ml) lemon juice
2 tsp (10 ml). rum
2 tsp (10 ml) vanilla
grated rind of 1/2 lemon
3 egg whites
1 cup (225 ml) raisins (optional)
additional egg yolk for brushing loaves

Preparation

Stir lightly together 4 tbsp (60 ml) lukewarm milk, yeast and 1 tsp (5 ml) sugar and place in a warm place to rise
Place 5 cups (1175 ml) of sifted flour in a bowl.
Make a depression and when the yeast mixture has risen, pour it into this depression.
Take about a tbsp of the flour from the side, stir it gently into the mixture, and allow to rise again.
During this rising period, in a separate bowl, blend 1-1/2 cups (350 ml) lukewarm milk, 1/4 cup (60 ml) melted butter, 1/4 cup (60 ml) sugar, 1/2 tsp (2 ml) vanilla, and 3 egg yolks.
Now, add this to the risen yeast and flour bowl adding 1-1/2 tsp (7 ml) salt.
Take a long handled wooden paddle or spoon and beat well into a smooth ball of dough.
When it begins to make bubbles and separates from the sides of the bowl, it is ready to be covered with a clean cloth and allowed to rise about 1 to 1 1/2 hours in a warm place.
In the meantime, wash and clean the raisins.
Combine honey and milk in top of double boiler, heat thoroughly.
Remove from heat and put in butter and as the butter melts it will reduce the temperature of the mixture to the proper degree.
Place in a large bowl and add the walnuts or almonds, egg yolks, sugar, clove, cinnamon, lemon juice, rum, vanilla and lemon.
Blend well and fold in egg whites, beaten stiff, but not dry.
If mixture is a bit thick, thin with milk or cream.
Place a clean cloth on the table, sprinkle lightly with flour and spread it evenly.
Roll out dough until about 1/4 of an inch thick.
Now pull gently working from the center to the outer edges, until the dough is evenly thin.
Spread with filling and sprinkle raisins evenly over it.
This takes about a 3 foot by 5 foot area.
Now, grasp the cloth along one of the long sides, lift up the edge of the cloth and let it roll up the dough.
Either roll the dough around itself or cut into strips to fit loaf-size pans which have been greased and floured.
Cover with cloth and place in a warm place to rise for about 1 hour.
Brush tops with egg yolk.
Bake in 375 degree (200 C.) oven.
In 15 minutes reduce oven to 300 degrees (150 C.).
Continue baking until nicely browned and sides step away from pans
Total time in oven is about 45 minutes
Place on racks and cool in baking dishes
Turn out on serving plates and sprinkle with powdered sugar

Comments

The person who submitted this recipe said it came from a very old Slovenian cookbook. She says that when you cut this into sections be sure to seal the ends of each roll so the filling won't leak out. You may also freeze this for future use. This recipe is about 50 years old.