Walnut Poteca Recipes

WALNUT POTICA

Steps:

• Place the eggs and yeast at room temperature at least half an hour before baking. Sift the flour into a mixing bowl (I prefer plastic bowls) to make it lighter and airier in texture. Mix gently to ensure both types of flour are well-integrated. Don't use a bowl that is cold to the touch, as it will interfere with the quality of your leavened dough. Yeast Mixture Crush the yeast into a small bowl, add one teaspoon of sugar, 4 tablespoons of lukewarm milk, and 1 tablespoon of sifted flour. Stir gently, cover the bowl with a dishcloth and allow the mixture to rise at room temperature until it doubles in size, about 10 to 15 minutes. In cold weather, set the mixture in a warm place to expedite fermentation. Egg Yolk Mixture Beat the egg yolks, sugar, vanilla sugar, rum, lemon zest, and salt into a fluffy mixture before adding lukewarm milk to it. Melt the butter and allow it to cool so it's not too hot when mixed with the flour. Return to the bowl of sifted flour and form a depression in the center, then pour in the yeast mixture. Use a wooden spoon to slowly fold the flour from the edges into the yeast mixture. Now add the egg yolk mixture and stir again before putting in the melted butter. Please take 20 minutes to knead the ingredients until they form a soft, silky texture that doesn't stick to your hands or the bowl. Add some strong bread flour, if necessary. Then form a loaf, cover it with plastic wrap and allow it to rise to twice its original size-about an hour to an hour and a half. For best leavening results, keep the room temperature above 25°C/77°F. In the meantime, prepare the filling. First, grind the walnuts. Add vanilla and regular sugar to milk and bring everything to a boil for the sugar to dissolve. Then pour the milk over the ground walnuts. Melt the butter in a smaller pan and add it to the walnut mixture while still hot. Mix the walnut concoction well and allow it to cool before adding lemon zest and rum to it. Beat the egg white with sugar and a pinch of salt until stiff and mix it carefully into the walnut mixture. Prepare the work surface by laying a larger dishcloth over it, then sprinkle some strong bread flour evenly across it. Place the dough on the dishcloth and roll it out to form a square that is 1 finger-width thick (1 cm/0.4 inch). Once rolled, the dough should measure 55x55 cm (21x21 inches) in size, which is a perfect fit for a 27 cm (10 inches) potičnik. Spread the filling evenly to the edge of the stretched-out dough. Begin rolling up the dough from one side, gently pulling on the emerging tube to ensure the flat dough ahead is taut. Use fingers while rolling up the dough to squeeze out trapped air to prevent air bubbles from forming during baking. Pinch in the side edges as you go to avoid filling-free bites. Continue until the dough is rolled up. Butter the potičnik and use a kitchen cloth to determine the length of the dough to match the circumference of the potičnik.Feel free to cut away the edges as necessary to ensure a proper fit. Place the dough into the potičnik. Use a thin wooden stick to poke holes through the dough to facilitate air expulsion, then cover it with a dishcloth and set it in a warm place for another one-hour leavening session-Preheat the convention oven to 180°C/350°F. Perforate the dough again, put it in the oven and bake for one hour. If the crust turns yellow before the end of baking, cover the potica with baking paper; otherwise, keep the oven closed the entire time. When baked (check by inserting a knife blade into the dough-it's done when the blade is clean), take the mold out of the oven and immediately flip it over, so it slides out. Allow it to cool, preferably on a wooden surface, then sprinkle caster sugar over it.

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.

GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD

Steps:

• Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
• Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
• Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
• Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
• Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
• Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.

POTECA NUT ROLL

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.

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 (CROATIAN NUT ROLL)

Steps:

• Stir yeast into water.
• Mix butter, milk, sugar, and salt.
• Add egg yolks, yeast mixture and 2 cup flour.
• Mix thoroughly.
• Add remaining flour and turn dough out on a floured surface.
• Knead until smooth, elastic and does not stick to surface.
• Place in greased bowl and let rise 1 hour.
• Grease your baking pan.
• Filling: mix milk, salt, margarine and sugar.
• Heat slightly until margarine melts and sugar is dissolved.
• Add nuts then to stretch mixture you can fold in beaten egg whites.
• After it has risen, divide into 4 equal parts.
• Do not knead.
• Roll each piece to about 1/8 inch thick.
• Spread with cooled filling.
• Roll jelly-roll style and place seam down in a greased pan.
• Let rise for 1 hour.
• Preheat oven to 350°F.
• Bake 40 - 45 minutes.