YUGOSLAVIAN POTICA BREAD
VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Recipe #307801, which is what I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986.
Provided by JackieOhNo
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 8
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.
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Rachael Kirugumi
[email protected]The filling was too runny and leaked out of the bread while it was baking.
Abdirahmam Farhan
[email protected]This bread is way too sweet for my taste.
Galabuzi Juma
[email protected]I followed the recipe exactly, but my bread didn't rise properly.
Mark Boggan
[email protected]This recipe is a waste of time. The bread was dry and flavorless.
Ariyan Ahmed Ahad Sarder
[email protected]I'm not sure what I did wrong, but my bread didn't turn out as fluffy as I expected.
Samrina Samni
[email protected]I accidentally added too much salt to the dough, but the bread still turned out okay.
Prameshwor Sah
[email protected]The dough was a bit difficult to work with, but the end result was worth it.
Usman Farooq
[email protected]This bread is a bit sweet for my taste, but it's still very good.
Samuel Nduati
[email protected]I'm not a huge fan of potica, but this recipe changed my mind. It's so light and fluffy, and the filling is perfectly balanced.
baterflip32
[email protected]This bread is a bit time-consuming to make, but it's worth the effort. The results are amazing!
Prickly Pear
[email protected]I've made this bread several times now and it always turns out perfect. It's a great recipe for beginner bakers.
Celine L.R.
[email protected]This bread is perfect for a special occasion. It's beautiful and delicious.
Tumwebaze Claire
[email protected]I love the combination of flavors in this bread. The walnuts, raisins, and cinnamon are a perfect match.
Bhaiya Bhaiya
[email protected]This is the best potica recipe I've ever tried! The dough is so easy to work with and the filling is simply divine.
Bangers alhaji Mohamed
[email protected]I've never had potica before, but this recipe was easy to follow and the results were fantastic. The bread was light and airy, and the filling was rich and flavorful.
Safimah Namukose
[email protected]This potica is absolutely delicious! The flavors are amazing and the bread is so soft and fluffy. I will definitely be making this again.