POTICA
this jelly roll style coffee cake with its walnut cinnamon filling is a Yogoslavian favorite found in Minnesota bakeries...the rich yellow yeast dough is made with milk, egg, and sugar..it requires three risings, so plan accordingly..it is an exceptional coffee cake..
Provided by grandma2969
Categories Yeast Breads
Time 3h30m
Yield 2 coffee cakes
Number Of Ingredients 17
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.
Nutrition Facts : Calories 2959.1, Fat 170.4, SaturatedFat 72.2, Cholesterol 713.9, Sodium 1878, Carbohydrate 313.8, Fiber 19.8, Sugar 82.1, Protein 61
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Delguy Sesay
d-sesay@yahoo.comI can't wait to try this potica recipe. It looks amazing!
Paetyn's World
paetyns@yahoo.comThis potica is a work of art. It's so beautiful and delicious.
Marie Felix
m.f29@gmail.comI love the combination of flavors in this potica. It's the perfect balance of sweet and savory.
Sushma Lama
sushma3@hotmail.comThis is my go-to potica recipe. It's always a hit.
Connor Ryan
r@hotmail.frI've been making this potica for years and it's always a crowd-pleaser.
Maleficent
maleficent75@gmail.comThis potica is a labor of love, but it's worth it. The results are stunning and delicious.
KATE KARIUKI
k_k66@hotmail.comI'm so glad I found this recipe. It's the perfect potica recipe for special occasions.
Haadi Asif
haadiasif@gmail.comI made this potica for a potluck and it was a huge success. I received so many compliments.
Sarora Habibty 2007
sarora.h@gmail.comThis potica was a hit at my party! Everyone loved it.
Didimus Ibem
didimusi@hotmail.frOverall, I was disappointed with this recipe. I won't be making it again.
shamil kenya
kenya_s@yahoo.comThe filling was too sweet for my taste.
Abrahim Khan
a71@yahoo.comThe dough was too sticky and difficult to work with.
Nkemakolam Emelda
emelda-n@gmail.comThis recipe is too complicated. I prefer a simpler potica recipe.
Manuel Tekeyan
tekeyan_manuel9@gmail.comI followed the recipe exactly and my potica turned out dense and dry. I'm not sure what went wrong.
Lamia alfi
la@aol.comThis recipe is a bit time-consuming, but it's worth the effort. The potica turned out beautiful and tasted amazing.
Nichian Lehman
nichian.lehman@hotmail.co.ukI love potica and this recipe did not disappoint. The dough was perfect and the filling was flavorful and moist.
Sibusiso1 Majola
s_m@yahoo.comThis was my first time making potica and it was a success! The instructions were easy to follow and the results were delicious.
Rand0m
rand0m@hotmail.comI've made potica many times before, but this recipe is by far the best. The dough is so light and fluffy, and the filling is rich and flavorful.
Santosh Shahi
santosh_s@hotmail.frThis potica recipe is a keeper! The dough was easy to work with and the filling was delicious. I followed the recipe exactly and it turned out perfect.