POTICA COFFEE CAKE
Potica Coffee Cake is a sweet nut roll baked in a bundt cake pan. This delicious yeast based coffee cake is perfect for the holidays alongside a cup of coffee!
Provided by Julie Clark
Categories Dessert
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
- In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
- Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
- Cover bowl and refrigerate overnight.
- The next day, blend together walnuts, cinnamon, sugar, dates and milk for the filling in a saucepan over medium-low heat. Stir until mixture thickens. Let cool.
- Beat egg whites until stiff and slowly add in the 1 cup of sugar. Fold into the cooled walnut mixture.
- Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the walnut filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
- Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
- Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
- Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
- Bake for 45 minutes.
- Cool in pan for 15 minutes and then invert to a cake plate.
- Place the powdered sugar in a medium-size bowl.
- Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
- Add the flavor extract of your choice. Mix well.
- Drizzle the glaze over the cake.
- Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.
Nutrition Facts : Calories 461 kcal, Carbohydrate 54 g, Protein 7 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 75 mg, Sodium 172 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
POTECA CAKE
"Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It's one of my favorite ethnic holiday treats." -Rachelle Stratton Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 509 calories, Fat 26g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 182mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 4g fiber), Protein 8g protein.
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
POTECA NUT ROLL
My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. -Mrs. Anthony Setta, Saegertown, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 1 coffee cake.
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.
Nutrition Facts : Calories 304 calories, Fat 19g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 183mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein.
POTECA CAKE
"Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It's one of my favorite ethnic holiday treats." -Rachelle Stratton Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 509 calories, Fat 26g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 182mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 4g fiber), Protein 8g protein.
POTECA CAKE
"Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It's one of my favorite ethnic holiday treats." -Rachelle Stratton Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 509 calories, Fat 26g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 182mg sodium, Carbohydrate 66g carbohydrate (41g sugars, Fiber 4g fiber), Protein 8g protein.
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