Auntie Annie's Potica (Po-Teet-Suh)
I hope this is Auntie Annie's recipe for Potica. I forgot to put the person's name on it when I got it. Might be Grandma Bavetz's. Anyway, this is delicious. Read recipe all the way through so you won't get any unexpected surprises when beginning to put together.
Ingredients:
1/2 Cup Warm Milk
1 Tablespoon Sugar
2 Cakes Yeast
Directions:
Dissolve yeast in warm milk. Add sugar and let stand in warm place until foamy.
Ingredients:
6 Cups Flour
1 Teaspoon Salt
1/3 Cup Sugar, minus the 1 Tablespoon used above.
1/4 Lb Butter, softened
3 Eggs, beaten
1 Cup Sour Cream
Directions:
Place flour in large bowl and add salt, sugar, butter, eggs and sour cream. Add yeast mixture and mix well. Knead until dough is pliant, about 10 minutes. Divide dough into 3 parts: Grease each ball and place in separate greased bowls. Cover with wax paper and kitchen towel and set aside to rise in warm place for 1/2 hour.
Nut Filling Ingredients:
1 1/2 Lb Ground Walnuts
1 1/2 Cup Sweet Cream
3 Egg Yolks, slightly beaten
1/4 Lb Sweet Butter
3 Egg Whites, stiffly beaten
1/3 Cup Honey
1 Cup White Raisins, optional
1 Tablespoon Orange Rind
1 Teaspoon Vanilla
1 Tablespoon Lemon Rind
1 1/2 Cups Sugar
Directions:
Scald cream and pour over walnuts. Add butter and let it melt in the hot mixture. Add honey and sugar; mix. Add lemon rind, orange rind, vanilla and slightly beaten egg yolks. Mix again. Add 1 Tablespoon sugar to egg whites and beat until stiff. Fold egg whites into nut mixture and set aside.
Roll out dough on lightly floured cloth to 1/4-inch thick. Spread nut mixture over rolled dough, leaving about 4 inches of dough at one end without filling. This is done to make a better top crust. Sprinkle the raisins over mixture and add a dash of cinnamon and a handful of sugar over the mixture. Roll as a jelly roll starting with the filling end. Seal the edges with a saucer dipped in flour. Place in well greased loaf pans with wax paper on ends of pan. Prick dough with toothpick, cover with wax paper and cloth, set aside to rise in a warm place for 45 minutes. Brush top with egg whites to which you have added a little water. Bake at 350F for 1/2 hour; lower heat to 325F and bake for another 1/2 hour. When baked, leave poticas in pans for 15 minutes. Remove from pans and place on cooling racks.
Makes 3 loaves.
Ingredients:
1/2 Cup Warm Milk
1 Tablespoon Sugar
2 Cakes Yeast
Directions:
Dissolve yeast in warm milk. Add sugar and let stand in warm place until foamy.
Ingredients:
6 Cups Flour
1 Teaspoon Salt
1/3 Cup Sugar, minus the 1 Tablespoon used above.
1/4 Lb Butter, softened
3 Eggs, beaten
1 Cup Sour Cream
Directions:
Place flour in large bowl and add salt, sugar, butter, eggs and sour cream. Add yeast mixture and mix well. Knead until dough is pliant, about 10 minutes. Divide dough into 3 parts: Grease each ball and place in separate greased bowls. Cover with wax paper and kitchen towel and set aside to rise in warm place for 1/2 hour.
Nut Filling Ingredients:
1 1/2 Lb Ground Walnuts
1 1/2 Cup Sweet Cream
3 Egg Yolks, slightly beaten
1/4 Lb Sweet Butter
3 Egg Whites, stiffly beaten
1/3 Cup Honey
1 Cup White Raisins, optional
1 Tablespoon Orange Rind
1 Teaspoon Vanilla
1 Tablespoon Lemon Rind
1 1/2 Cups Sugar
Directions:
Scald cream and pour over walnuts. Add butter and let it melt in the hot mixture. Add honey and sugar; mix. Add lemon rind, orange rind, vanilla and slightly beaten egg yolks. Mix again. Add 1 Tablespoon sugar to egg whites and beat until stiff. Fold egg whites into nut mixture and set aside.
Roll out dough on lightly floured cloth to 1/4-inch thick. Spread nut mixture over rolled dough, leaving about 4 inches of dough at one end without filling. This is done to make a better top crust. Sprinkle the raisins over mixture and add a dash of cinnamon and a handful of sugar over the mixture. Roll as a jelly roll starting with the filling end. Seal the edges with a saucer dipped in flour. Place in well greased loaf pans with wax paper on ends of pan. Prick dough with toothpick, cover with wax paper and cloth, set aside to rise in a warm place for 45 minutes. Brush top with egg whites to which you have added a little water. Bake at 350F for 1/2 hour; lower heat to 325F and bake for another 1/2 hour. When baked, leave poticas in pans for 15 minutes. Remove from pans and place on cooling racks.
Makes 3 loaves.
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