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4 servings, 60 minutes of preparation


Ingredients Needed For Potica
* 1/2 c Sugar
* 1 ts salt
* 1/4 c butter or margarine
* 1 c milk; hot
* 2 pk active dry yeast
* 1/4 c warm water (105 F)
* 2 eggs
* 4 1/2 c all-purpose flour; unsifted


* 3 eggs
* 4 c walnuts, finely chopped
* 1 c light brown sugar, packed
* 2 tb butter
* 1/3 c butter or margarine; melted
* 1 1/2 ts cinnamon
* 1 ts vanilla

Directions To Prepare Potica
Stir Sugar, salt and butter into hot milk; cool to lukewarm.
*A drop sprinkled on wrist will not feel hot.
Sprinkle yeast over warm water in large bowl; stir to dissolve.<BR>
Stir in lukewarm milk mixture. <BR>
Add 2 eggs and 2 1/2 cups flour; beat at high speed with electric mixer. <BR>
With a wooden spoon gradually beat in remaining 2 cups flour. <BR>
Knead with hand until dough is stiff enough to leave side of bowl. <BR>
Place dough in lightly greased large bowl. <BR>
Turn the dough over to bring up greased side. <BR>
Cover with a towel; let rise in warm place (85 F), free from drafts, until double in bulk, about 1 hour. <BR>
Make filling in medium bowl.<BR>
Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla. <BR>
Stir filling to blend well. <BR>
Shape dough; punch down dough. <BR>
On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes. <BR>
Roll out to a rectangle 30 inches long by 20 inches wide. <BR>
Spread with filling, to 1 inch from the edge. <BR>
Starting from wide side, roll up tightly, as for jelly roll. <BR>
With palms of hands, roll back and forth so that roll is even all over. <BR>
On large greased cookie sheet, form roll into a large coil, seam side down. <BR>
Let rise in warm place (85 F), covered with towel, free from drafts, until double in bulk, about 1 hour. <BR>
Preheat oven to 350 F and brush the roll with the melted butter.<BR>
Bake 35 to 40 minutes until golden. <BR>
Cool on wire rack. <BR>
Slice crosswise 1/4 inch thick. <BR>
Makes a 4 pound loaf.

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Tuesday, January 23, 2018, 8:03 am

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