Best 5 Olgas Potica Recipes
Olga's potica is a traditional Slovenian dessert that is enjoyed by people of all ages. It is a sweet, rolled pastry that is filled with a variety of ingredients, such as walnuts, poppy seeds, and tarragon. Potica is typically served at special occasions, such as Christmas, Easter, and weddings. It is a delicious and festive treat that is sure to be a hit with your family and friends.
Here are our top 5 tried and tested recipes!
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
Tips:
- Prepare the dough in advance: You can make the dough up to 2 days ahead of time and store it in the refrigerator. This will save you time on the day of baking.
- Use a stand mixer: A stand mixer will make it much easier to knead the dough. If you don't have a stand mixer, you can knead the dough by hand, but it will take longer.
- Let the dough rise in a warm place: The dough should rise in a warm place for about 1 hour, or until it has doubled in size. If your kitchen is cool, you can place the dough in a warm oven with the light on.
- Don't overfill the potica: The potica should be filled with about 1 cup of filling. If you overfill it, the potica will be difficult to roll and may burst open during baking.
- Bake the potica in a preheated oven: The potica should be baked in a preheated oven at 350 degrees Fahrenheit for about 1 hour, or until it is golden brown.
Conclusion:
Potica is a delicious and festive bread that is perfect for any occasion. With a little planning and effort, you can make your own potica at home. Just follow these tips and you'll be sure to have success. Potica is a versatile bread that can be filled with a variety of different fillings. Some popular fillings include nuts, poppy seeds, and lekvar (a plum jam). You can also get creative and come up with your own unique fillings. No matter what filling you choose, potica is sure to be a hit with your family and friends. So next time you're looking for a special bread to bake, give potica a try.
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