OLGA'S POTICA
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Provided by Ann
Categories Egg Bread
Time 5h
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
- Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
- Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
- Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.
Nutrition Facts : Calories 529 calories, Carbohydrate 48.9 g, Cholesterol 93.2 mg, Fat 35.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 217.6 mg, Sugar 22.5 g
OLGA'S POTICA
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Provided by Ann
Categories Egg Bread
Time 5h
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
- Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
- Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
- Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.
Nutrition Facts : Calories 529 calories, Carbohydrate 48.9 g, Cholesterol 93.2 mg, Fat 35.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 217.6 mg, Sugar 22.5 g
OLGA'S POTICA
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Provided by Christine L
Categories Egg Bread
Time 5h
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
- Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
- Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
- Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.
Nutrition Facts : Calories 529 calories, Carbohydrate 48.9 g, Cholesterol 93.2 mg, Fat 35.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 217.6 mg, Sugar 22.5 g
OLGA'S POTICA
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Provided by Ann
Categories Egg Bread
Time 5h
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
- Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
- Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
- Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.
Nutrition Facts : Calories 529 calories, Carbohydrate 48.9 g, Cholesterol 93.2 mg, Fat 35.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 217.6 mg, Sugar 22.5 g
OLGA'S POTICA
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Provided by Christine L
Categories Egg Bread
Time 5h
Yield 24
Number Of Ingredients 15
Steps:
- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
- Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
- Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).
- Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.
Nutrition Facts : Calories 529 calories, Carbohydrate 48.9 g, Cholesterol 93.2 mg, Fat 35.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 217.6 mg, Sugar 22.5 g
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Top Asked Questions
How to make potica?
Even today, potica remains the pride of each housewife. Dissolve yeast in milk; add sugar and combine. Cover and let rise in warm place, about 10 minutes. Scald milk; add butter. Cool to lukewarm. In small electric mixer bowl, beat egg yolks, sugar, salt and vanilla until lemon-colored. In large bowl, sift 3 cups flour.How long do you bake potica?
Bake in preheated 325-degree oven for 1 hour until medium brown. If a glossy top is desired, brush each loaf with 1 egg yolk beaten with 1 tablespoon milk 15 minutes before potica is done. Four 12″ x 4″ loaves, or five 9″ x 5″ loaves. Recipe reprinted from “Pots & Pans,” a cookbook published by the Slovene Women’s Union of America (SWU).What is potica in Slovenia?
Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake. It doesn’t get more traditional than Potica you guys. This is our Slovenian national treasure.What is potica bread?
What Is Potica? Potica, pronounced "po-TEET-sa," is an old-world Slovenian pastry made from a yeasty sweet bread dough spread out as thin and wide as the baker has the patience to roll. A layer of walnut filling is rolled up into the dough, which is then baked golden brown. This bread is delicious plain or buttered.