Potica - Recipe is in use for over 100 years
Potica- Golden Raisin
Quick Potica
Walnut Orehova Potica
2 Hour Nut Potica
Potica Cake


The first recipe has been in use in My Family for over 100 years(Mom's
80th
Birthday is next week). She got recipe from Frances Sluga nee Krajec,her
Mother who came to this country from Yugoslavia, Province of Slovenia in
1922. First recipe is ours others I have gleaned from internet and other
places. We have tried a couple of them and all appear to be very good.
Tim Bowley

Potica

The following is the Slovenian recipe that my mother passed on to my wife.
This is for a double batch or 4 loaves.

>From McCall's Homebaked breads for the sweet dough recipe.

Basic Sweet Dough

1/2 cup milk
1/2 cup sugar
1 teaspoon salt
6 tablespoons butter or margarine
1/2 cup warm water (105-115F)
2 packages active dry yeast
2 eggs beaten
4 1/2 cups all-purpose flour, sifted

FILLING
2 eggs
3 1/4 cup ground walnuts
3/4 cup of ground graham cracker
1 1/2 cup of sugar
1/2 cup (1 stick) of margarine


Mix 2 eggs, 3 1/4 cup of ground walnuts, 3/4 cup of ground graham cracker,
1 1/2 cup of sugar, and 1 stick of margarine. Mix well A little milk may
have
to be added to make it pasty and spreadable.


In small saucepan, heat milk just until bubbles form around edge of pan;
remover from heat. Add sugar, salt and butter, stirring until butter is
melted. Let cool to lukewarm (a drop sprinkled on wrist will not feel
warm.) If possible, check temperature of warm water with thermometer.
Sprinkle yeast over water in large bowl, stirring until dissolved. Let
yeast start to work. Stir in milk mixture. Add egg and 1 1/2 cups flour;
beat, with wooden spoon, until smooth. Add rest of flour; beat until dough
is smooth and leaves side of bowl. Turn out dough onto lightly floured
pastry cloth or lightly floured surface. Knead until dough is satiny and
elastic and blisters appear on surface. Place in lightly greased large
bowl; Cover with towel; let rise in warm place (85F), free from drafts
until double in bulk- 1 to 1 1/2 hours. Punch down dough with fist. Turn
out onto lightly floured surface; knead 10 - 15 times. Separate into four
balls and roll out first ball, to fit pan. Roll out about and 1/8 th inch
thick. Butter the dough with melted margarine and put 3 tablespoons of
filling on dough. Spread filling to cover. Roll dough up and place into
pan with seam on the top. You will want to roll the dough and filling as
tight as possible. You should end up with about 5-8 layers of filling and
dough. Continue with other loaves


This is the basic filling recipe other variations are used.

For our family this is traditional holiday bread. Some families eat it at
every meal. The traditional way of baking is in a round loaf.




Potica

submitted by weyand
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.






Quick Potica =Two Hour Nut Rolls -

Serving Size : 6
Categories : Desserts

2 pk Yeast, cake or dry
1/3 cup Milk, lukewarm
6 cup Flour
1 tsp Salt
3 Tbsp Sugar
1/2 cup Butter or margerine, melted
1 Eggs, beaten slightly
1 cup Evaporated milk, warm

Source: Treasured Slovenian & International Recipes

Dissolve yeast in warm milk. Crumble in well so this mixture is smooth.
Combine flour, sugar, salt. Add warm evaporated milk, melted butter and
eggs. Now add the yeast mixture and mix well together. Then knead this
dough until smooth and handles well. Divide dough into two parts. Roll out
each part as thin as possible and spread with honey nut filling. We
suggest that you prepare the filling before you make the dough, so as to
have it ready to spread on immediately, as you do not need to have the
dough rise before spreading on filling.

Filling:
1 lb. nut meats, ground
1/2 cup butter or margerine, melted
1/2 cup evaporated milk, scalded
1/2 cup honey
1 egg, well beaten
1 cup sugar
2 cups yellow raisins (Sultanas)
1 tsp. cinnamon

Pour scalded milk over nuts. Add sugar,
honey and melted butter. Mix well. When cool add
beaten egg and cinnamon. Now spread this mixture over
rolled dough, sprinkle on the raisins. Roll up as for
jelly roll and set this aside in warm place to rise
until double in size. Bake in 350 F oven for 35 - 40
minutes. Before baking brush over top with one egg
beaten in with 1/2 cup milk, for golden crust.

*Variations*
Grandma uses pecans or English walnuts, and doesn't
use raisins. When she roll out the dough she then
places it on a smooth towel so that it will be easier
to roll up the dough. Cover the potica while rising
with same towel.

<< Joyce Monschein >>



Walnut Orehova Potica

Mix
1 Tablespoon dry active yeast
1/4 Cup warm milk ----------- Set aside untill it becomes "foamy"
1 Teaspoon sugar ------------- That activates the yeast

Mixing the dough
1/4 Cup Butter*
1/4 Cup Sugar
1/4 Cup Sour Cream
3 Egg yolks
4 Cups All-purpose Flour
1 Teaspoon Salt
8 ounces Evaporated Milk
the Yeast mixture from above

Filling
1/2 Cup Honey
1/4 Cup Butter*
1/2 Cup Milk
2 Cups Granulated Sugar**

Heat untill everything is melted, Then just keep warm and add the other
ingredients.***

1 Pound ground Walnuts
1/2 Lemon Rind, grated
3 Egg Whites, Whipped****
1 Tablespoon Vanilla Extract

* The Butter can be replaced with ether margarine or Shortning.
** mixing spices with the sugar will keep them from clumping in the
filling. I like to add some Cinnamon and Nutmeg (even Cocoa) to Taste.
*** Not cooking to make a thick syrup, just to incorperate.
**** Every reciepe I've seen called for Whipped Egg Whites, They are
whipped
because if you put straight Egg White in hot filling they would cook and
you would have strings of egg white. But I really don't see a flavor or
texture
reason to have them, I've left them out and was pleased with the result, I
do it because it is tradition.


Roll up as for a jelly roll and place in a loave or "Bunte" Pans and set
in
a warm envionment covered
till it rises twice in size. bake for 1 hour at 340 F . When out of the
oven brush with salad oil.
Another tip, nut filled filling can tear the dough when spreading, If you
don't have alot of practice spreading, mix in only half of the nuts in the
filling, spread, and then sprinkle the rest of the nuts on the dough. You
need to put some nuts in before because you need to cool it some before it
touchs the dough.

Complements from "An American's View of Slovenia"
http://users.kent.net/~rob/svn.htm




2 Hour Nut Potica -Kuhar

Dough

2 oz yeast
1 teaspoon salt
1/2 cup lukewarm milk
6 cups flour
3 tablespoons sugar
1/2 cup butter, melted
3 eggs, slightly beaten

Filling
1/2 cup evaporated milk, scalded
1 to 1 1/2 cups walnuts, ground
1/2 cup butter, melted
1 egg. Well beaten
1 cup sugar
1/2 cup honey
1 teaspoon cinnamon(optional)
2 cups raisins, yellow
1 egg, beaten for brushing loaf

Dough
Dissolve yeast in warm milk. In a large bowl, combine flour, sugar, and
salt. Add warm evaporated milk, melted butter and eggs. Now add the yeast
mixture and mix well together. Then knead this dough until smooth and
pliant. Roll out dough 1/4" thick and spread with honey-nut filling.

Filling
Pour scalded milk over nuts. Add sugar, honey and melted butter. Mix well.
When cool add beaten egg and cinnamon. Spread mixture over rolled dough,
sprinkle with raisins. Roll up as for jelly roll and place in well greased
pans. Prick tops with a fork in several places. Cover and let rise until
double in size. Brush tops with beaten egg and bake in 350 degree oven for
45 to 60 minutes.




Potica Cake

3/4 cup butter, room temperature
1 1/2 cups sugar
4 eggs
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 pint sour cream


Filling
1 cup nuts, ground
1 1/2 cups dark brown sugar
2 tablespoons flour
1 teaspoon cinnamon

Cream butter and sugar. Add eggs one at a time. Sift dry ingredients
together 3 times; add dry ingredients gradually to creamed mixture. Add
sour cream and vanilla Mix filling mixture and swirl through batter. Pour
into greased and floured angel food tube pan. Bake 55 to 70 minutes at 350
degrees until toothpick inserted in cake comes out clean


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