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Potica

Source: Cooking at a Glance - Breads & Muffins
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  3 Hours 40 Minutes
  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.
RECIPE INGREDIENTS
For Bread:
2-2 1/2 cups all-purpose flour
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
Potica Recipe at Cooking.com
DIRECTIONS
FOR BREAD: In a medium mixing bowl combine 1 cup of the flour and the yeast; set aside. In a medium saucepan heat 1/3 cup milk, 1/4 cup butter or margarine, 2 tablespoons sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Add 2 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 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 double (1 to 1 1/4 hours).


FOR FILLING: In a large mixing bowl stir together walnuts, 3/4 cup sugar, 1/4 cup butter or margarine, honey, 1 slightly beaten egg, 3 tablespoons milk, peel (if desired), and vanilla. Set aside.


Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 7 1/2x3 1/2x2-inch or 8x4x2-inch loaf pans. Cover a large surface (at least 3x3 feet) with a floured cloth. On the cloth, roll dough into a 15-inch square. Cover and let rest for 10 minutes. Then roll dough into a 30x20-inch rectangle.


TO ASSEMBLE: Put dough in half lengthwise, forming two 30x10-inch sheets. Spread the filling evenly over the surface of the dough, keeping to within 1 inch of the edges. Using the cloth as a guide, roll up jelly-roll style, starting from one short side. Pinch seams and ends to seal. Place loaves, seam-sides down, in the prepared loaf pans. Cover and let rise in a warm place till nearly double (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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 loaves (8 servings each)
Calories: 330
Fat. Total: 21g
Fiber: 2g
Carbohydrates, Total: 32g
Sodium: 92mg
% Cal. from Fat: 57%
Cholesterol: 56mg
Protein: 7g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: c Reviewed: 11/04/2009
super good try this is a wonderful recipe
my ex mother in law would make this recipe at christmas and it was wonderful to eat she is now dead and i still bake this at the holidays she was eastern europe.I pass the recipe to my 2 daughters.
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