Potica Coffee Cake Recipes

POTICA

Steps:

• in a small bowl, sprinkle the yeast over the warm sugared water --.
• in a small pan, scald the milk and add the granulated sugar and 1/4 cup of the butter.
• When cool, add the beaten egg, egg yolks and salt to the milk.
• Meanwhile, plae 4 1/4 cup flour and the remaining 1/2 cup of the butter into a large food processor bowl or a large mixing bowl.
• process for 15 seconds or until well combined.
• then add the milk and egg mixture plus the yeast mixture.
• process until the mixture forms a ball.
• if the dough is too sticky to form a ball.keep the processor on and add flour.1 tbls at a time until it comes together.
• continue processing untl the ball rotates around the bowl 25 times.
• if doing hand mixing or using the dough hook attachment on your mixer, mix to knead until a smooth dough is formed.
• if flour needs to be added "less is more" dough that is slightly sticky is better than dry dough.
• let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times.
• Place the dough in a lightly greased large bowl.turn once and cover lightly with plastic wrap.
• let rise in a warm spot (approximately 80* until doubled, about 1 hour.
• punch down thoroughly, oil the top and let rise again, until doubled, about 1 more hour.
• Meanwhile, make the filling.
• process the nuts in a food processor until fine (or chop in a blender) transfer to a medium bowl.
• in a small saucepan, heat the cream to almost a boil.
• add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg and cinnamon.
• process to blend well.
• After the dough has risen the second time, punch down and divide in half.
• transfer to a floured surface and roll out each piece of dough into a rectangle, about 14 x 24" and 1/8" thick.
• roll as thin as possible for a really fine poticia.
• spread one rectangle with half the walnut filling, spreading it to within 1" of the edges.
• starting at the long side of the rectangle, roll up the poticia firmly, jelly roll fashion --.
• repeat with remaining dough and filling.
• transfer the rolls to a large greased baking sheet.
• shape each into a coil or U shape, seam sides down.
• the U shape is used for economy of space.a snail-like coil makes a more attractive gift.
• let the poticia rise again until doubled.about 45 minutes.
• preheat the oven to 350*.
• brush the tops of the poticia with the beaten egg and bake for 30-40 minutes or until lightly browned.
• remove to a wire rack to cool.
• just before serving, sprinkle with confectioners' sugar.
• if freezing, add confectioners' sugar after thawing completely.

POTECA CAKE

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.

POTICA COFFEE CAKE

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.

POTATO COFFEE CAKE

Steps:

• In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
• When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
• Bake in preheated oven for 20 minutes, or until golden brown.

POLISH COFFEE CAKE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.
• In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
• In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
• Divide dough into the prepared pans, and sprinkle with the topping mixture.
• Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

POTICA

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.