Olgas Potica Recipes

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OLGA'S POTICA



Olga's Potica image

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

1 ½ teaspoons active dry yeast
¼ cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1 ⅓ cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 ½ pounds walnuts, ground
1 pinch ground cinnamon

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

POTICA



Potica image

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

1 ½ teaspoons active dry yeast
¼ cup white sugar
¼ cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 ⅓ cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 ½ cups raisins
1 ½ cups chopped walnuts
1 tablespoon ground cinnamon

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

OLGA'S POTICA



Olga's Potica image

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

1 ½ teaspoons active dry yeast
¼ cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1 ⅓ cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 ½ pounds walnuts, ground
1 pinch ground cinnamon

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



Olga's Potica image

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

1 ½ teaspoons active dry yeast
¼ cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1 ⅓ cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 ½ pounds walnuts, ground
1 pinch ground cinnamon

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



Olga's Potica image

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

1 ½ teaspoons active dry yeast
¼ cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1 ⅓ cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 ½ pounds walnuts, ground
1 pinch ground cinnamon

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



Olga's Potica image

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

1 ½ teaspoons active dry yeast
¼ cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter
4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1 ⅓ cups milk
1 cup butter, melted
12 ounces honey
2 cups raisins
1 ½ pounds walnuts, ground
1 pinch ground cinnamon

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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