Potica

  • Active Time 15m
  • Total Time 3h 40m

Makes 2 loaves (8 servings each)

From central Europe, probably Yugoslavia, potica is a dense, sweet nut pastry cut from tightly rolled loaves. Small cracks often appear on the surface of the loaves as they bake, but they in no way detract from the beautifully golden brown crust or the mouth-watering flavor.

ingredients

  • For Bread:
  • 2-2 1/2 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1/3 cup milk
  • 1/4 cup butter or margarine
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • For Filling:
  • 3 cups ground walnuts
  • 3/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1/4 cup honey
  • 1 slightly beaten egg
  • 3 tablespoons milk
  • 1 teaspoon finely shredded lemon or orange peel (optional)
  • 1/2 teaspoon vanilla

directions

FOR BREAD: In a medium mixing bowl, combine 1 cup flour and yeast; set aside. In a medium saucepan, heat the milk, butter or margarine, sugar and salt till the mixture is warm (120 to 130 degrees F) and the butter or margarine is almost melted. Add to the flour mixture, then add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (1 to 1 1/4 hours).

FOR FILLING: In a large mixing bowl, stir together the walnuts, sugar, butter or margarine, honey, egg, milk, peel (if desired) and vanilla. Set aside.

Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 7 1/2 x 3 1/2 x 2-inch or 8 x 4 x 2-inch loaf pans. Cover a large surface (at least 3 x 3 feet) with a floured cloth. On the cloth, roll the dough into a 15-inch square. Cover and let rest for 10 minutes. Then roll the dough into a 30 x 20-inch rectangle.

TO ASSEMBLE: Cut the dough in half lengthwise, forming two 30 x 10-inch sheets. Spread the filling evenly over the surface of the dough, keeping within 1 inch of the edges. Using the cloth as a guide and starting from one short side, roll up jelly-roll style. Pinch seams and ends to seal. Place the loaves, seam-side down, in the prepared loaf pans. Cover and let rise in a warm place till nearly doubled (45 to 60 minutes).

Bake in a preheated 325 degrees F oven for 45 to 50 minutes, or till golden brown. Remove from pans; cool on a wire rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 527

nutrition information per serving

330 calories; 21g total fat; 56mg cholesterol; 92mg sodium; 32g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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