POTICA
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Provided by Vicky Bryant
Categories Bread Yeast Bread Recipes Egg
Time 3h
Yield 30
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
- In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 173.6 mg, Sugar 16.7 g
GUBA'S APPLE POTICA
Provided by internationalrecipes
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- For Dough Mixture: Mix all dough ingredients together until smooth. Brush with butter and let stand 2 hours covered. Put cloth on kitchen table and spread some flour on cloth. Roll and stretch dough to paper thin on floured cloth. Sprinkle lightly with melted butter. For Filling: Mix sugar and cinnamon together well. Add sugar and cinnamon to apples and mix carefully not to break up all the apple slices. Spread apple mixture all over the rolled out dough carefully and evenly. Grab cloth on one end and lift and roll like a jelly roll. Lift roll by cloth (get help here) and slide onto a greased baking pan. You will have to turn the roll into a U shaped piece, be very careful! Mix topping (egg and milk) wish whisk. Brush topping over roll for a nice glossy shine. Bake in oven at 350 degrees F until dough is done golden Brown but not burnt!
APPLE STRUDEL A.K.A. APPLE POTICA
Thin pastry crust filled with thinly sliced apples. We Finlanders in Northern Minnesota call it Apple Potica. Once you've made it, your family will ask for it again and again.
Provided by Potluck
Categories Dessert
Time 1h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Mix flour and salt.
- Combine water, egg and oil.
- Add flour until dough forms.
- Knead 10 minutes until satiny.
- If dough is sticky add more flour.
- Stretch dough paper thin to about 45x50 inch on floured cloth.
- Mix apples with leftover ingredients.I use red delicious apples).
- Spread on pastry.
- Roll as a jelly roll,tuck ends close.
- Place on Pam sprayed cookie sheet.
- Bake 350°F for 1 hour.
- Note- This isn't as difficult to make as you may think. And once you've made it, becomes easier.
- Note- I didn't list a prep time ,because if you have a food processor for slicing and a kitchen aid for kneading.You've got it made in no time. But, if you have to slice by hand and knead by hand it will take a while longer -- But, well worth the time. Ummm Good -- .
Nutrition Facts : Calories 3665.1, Fat 113.8, SaturatedFat 39.3, Cholesterol 308, Sodium 2063.7, Carbohydrate 646.5, Fiber 56.5, Sugar 352.9, Protein 44.9
AMAZING TRADITIONAL CROATIAN POVITICA
This bread is very popular in the Kansas City area where most people buy it instead of making it. Since I'm moving from the area I looked up recipes for it and found this one from Phyllis at rootsweb.com I've modified it a bit and added more filling suggestions at the end. I'm posting this in reponse to a request on the boards.
Provided by Mysterygirl
Categories Yeast Breads
Time 4h
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Combine filling ingredients in a heavy saucepan.
- Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.
- In a large heated bowl, combine yeast, warm water.
- and 1/2 tsp.
- sugar.
- Stir until yeast is dissolved.
- Set in a warm place for about 5 minutes, until foamy.
- Combine 1/2 cup sugar, melted butter and salt.
- Add boiling water, stir and cool until lukewarm.
- Add this mixture to yeast.
- Stir in beaten eggs and add flour gradually.
- Turn out onto a floured board and knead about 5 minutes.
- Do not over flour this it should be softer than regular bread dough.
- Place in a greased bowl, cover and set in a warm place to rise until double in bulk.
- Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
- The thinner you are able to roll the dough the better this will turn out.
- Spread the pulled dough evenly with the prepared.
- filling.
- Roll up the povitica as for a jelly roll.
- Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.
- Tuck in the ends and flatten it a little.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan.
- and finish cooling on wire rack.
- alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.
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