Best 9 Potica Recipes

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.

OLGA'S POTICA

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.

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.

POVITICA (POTICA) BREAD RECIPE - (4/5)

Steps:

• Warm milk and butter. Both should be between 115 - 120 degrees F. Place ingredients in your bread machine in the following order: Milk, egg, butter, flour, sugar, salt, yeast. Set machine to dough cycle. Make filling. Grind the pecans as fine as possible in a food processor. In mixing bowl combine the nuts, beaten egg, brown sugar, honey, cinnamon, vanilla and melted butter. Stir with mixer on low setting until well mixed. Set filling aside. Remove dough to a large lightly floured surface when complete. Punch down dough. Divide dough into 3-4 portions. Roll each to a thickness of no more than 1/8 inch. Spread the dough evenly with the nut filling within ½ inch of the edges of the dough. Roll each piece, jellyroll style, and crimp the ends when finished. Place two loaves in the bottom of a loaf pan, and one or two more rolls on top. Cover and let rise till nearly double, 30-45 mins. Preheat oven to 375 degrees, and bake for 30-35 minutes.

POTICA

Steps:

• For the dough, dissolve the yeast in the water along with 1 teaspoon of the sugar. In a separate bowl, combine the milk, vanilla, salt, egg and remaining sugar, and add the mixture to the yeast. Slowly add the flour and knead, working in the butter, until the mixture forms a smooth ball. Place in a greased bowl, cover, and let rise for about 1 1/2 hours. Do not punch down.
• For the filling, combine the walnuts, melted butter, both sugars, honey, 2 eggs and all but 1 tablespoon of the whipping cream, adding the cream gradually until the mixture is the consistency of honey.
• Preheat oven to 425 degrees.. On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Roll out the dough to form a rectangle and then stretch and pull it until it is about 3 feet by 5 feet. Smear the filling on top. Roll up the dough, starting at the narrower (3-foot) end. Cut into three equal-size rolls. Grease a rectangular baking dish, 9 inches by 13 inches, and cover with aluminum foil, shiny side up. Now grease the foil. Place the three potica on the foil, placing strips of foil between the pastries to keep them separated. Combine the egg yolk with the remaining tablespoon of cream, and brush the mixture over the potica. Bake in a 325-degree oven for 45 minutes to 1 hour, or until golden brown.

YUGOSLAVIAN POTICA BREAD

Steps:

• Make Quick Yeast Dough.
• Lightly butter 6-cup kugelhopf or tube pan. Evenly space 10 almonds in bottom of pan.
• Place toasted almonds, the chocolate, and confectioner's sugar in food processor fitted with steel blade; process with on/off pulses until coarsely chopped, then process without stopping until finely ground, about 1 minute.
• Heat butter and milk in small saucepan to boiling. Turn on processor and add liquid through feed tube; process 45 seconds. Add liqueur, if desired, and process just until blended.
• Roll out dough on lightly floured surface into 14x5-inch rectangle. Divide almond filling in half and roll each half into 12-inch long rope. Arrange pieces of filling along opposite long sides of dough 1 inch from edge. Brush center of dough lightly with water. Fold outer edges of dough over filling and foll up sides until they meet in center. Brush dough at center with water and fold bread lengthwise. Pinch to seal rolls together.
• Moisten ends with water and place loaf seam side up in prepared pan. Pinch ends together. Bruch dough lightly with water. Cover with plastic wrap and set aside in warm place until risen by half, 35-45 minutes.
• Heat oven to 400 degrees.
• With kitchen shears, make 6 evenly spaced snips in dough. Brush loaf thoroughly with water.
• Bake 5 minutes. Reduce heat to 350 degrees; bake 15 m inutes longer.
• Let cool in pan 5 minutes; invert onto wire rack to cool completely. Sift confectioner's sugar over cooled loaf. Cut into 10 equal slices.

GRANDMA'S POTICA

Steps:

• 1. Scald milk Add sugar, salt and 1/4 C shortening Cool to lukewarm
• 2. Measure water (warm, not hot) into a large bowl Add yeast. Stir until dissolved Stir yeast into luke warm milk mixture
• 3. Put half the flour into a large bowl Add eggs Add milk/yeast mixture Beat until smooth
• 4. Stir in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl, turning once to grease top of dough.
• 5. Cover and let rise in a warm place, free from drafts until double in bulk, about one hour.
• 6. While dough is rising mix all ingredients for walnut filling.
• 7. When dough has doubled in bulk, punch down. Turn out onto lightly floured board. Divided in half
• 8. Roll each half out into an oblong (about 20" x 10") Spread each portion evenly with filling.
• 9. Roll up jelly roll fashion, starting at the long side. Cut roll into 3 equal pieces.
• 10. Place the 3 pieces with seam side down in eachof the greased 8" x 4" x 2" loaf pans.
• 11. Cover and let rise in a warm place until dough rounds slightly above the top of the pans, about one hour.
• 12. Bake at 350 degrees about 25 to 30 minutes.

POTICA

Steps:

• DAY 1 Mix yeast in the warm milk with 1 teaspoon of sugar and set aside until it starts to foam. Melt 2 and 3/4 sticks of butter, then cool. Stir into the butter: 1 cup sugar, 1 teaspoon salt, sour cream, egg yolks and the yeast mixture. Gradually add all 6 cups of the flour. Divide dough in 4 parts, wrap each in wax paper and refrigerate overnight. NEXT MORNING Make filling by mixing nuts, 1 cup sugar, cinnamon and 1/2 teaspoon salt. Divide filling in 4 parts (about 2 cups each). Melt 1/4 stick butter. Place each section of dough on a floured board and roll a little thicker than pie crust. Brush with melted butter, spread with nut filling, and drizzle with honey to taste. Roll up like a jelly roll, pinch the ends and place on a cookie sheet lined with parchment. Repeat until you have made 4 potica loaves. Let rest 1 hour and 15 minutes. Bake at 350 degrees for 30 minutes, if necessary 10 minutes more at 325 degrees, or until lightly browned. Slice when cooled.

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.