2 Hour Nut Potica -Kuhar
Potica
Potica Cake
Potica, golden raisins


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 Ingredients:
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

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:
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 F oven for 45 to 60
minutes.

Potica

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

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

Filling
2 eggs
3 1/4 cup of ground walnuts
3/4 cup of ground graham cracker
1 1/2 cup of sugar
1 stick of margarine

Mix all ingredients for filling 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 feelwarm.)
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 (85 F), 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 to
15 times. Separate into four balls and roll out first ball, to fit pan. Roll
out about an 1/8th 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. Bake at 350 F for about an
hour.
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 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. Filling: mix mixture and swirl through batter.
Pour into greased and floured angel food tube pan. Bake 55 to 70 minutes
at 350 F until toothpick inserted in cake comes out clean.

Potica, Golden Raisins

submitted by weyand from USA

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.

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 F. 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 F. 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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