Ingredients: |
Ingredients: FOR DOUGH:
2 tsp active Dry Yeast
3 C Sifted, All-Purpose Flour (prefer King Arthur's).
1 tsp salt
3 Egg Yolks (save whites for filling).
1 tsp Vanilla Extract
1/2 C milk, lukewarm
1/3 C sugar
1/2 C melted Unsalted Butter
FOR FILLING:
3 C walnuts, chopped
3 Egg Whites
1/2 C floral Honey (any scent you like).
1 C sugar
1/2 C Heavy Cream
1/2 C Rum (optional).
2 tsp or more, ground cinnamon
1 1/2 C Raisins (golden preferred).
Zest from 1 Orange
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Directions: |
Directions:EQUIPMENT: Stand Mixer fitted with a dough hook or, hand mix the dough. Rolling pin.
1. In a small mixing bowl, dissolve yeast, 1 TBS sugar, and 1 TBS flour in warm milk. Mix well and let stand until creamy, about 10-mins. This method is known as a Poolish.
2. In a large mixing bowl, combine the flour, yeast mixture and egg yolks. Mix well then add the melted butter and salt. knead by hand for about 10-mins or, by electric mixer for about 5 mins; until dough is soft and elastic. TIP: if dough appears to be stiff and not elastic; add up to 2 TBS milk into mixture.
3. Cover with plastic wrap and set aside in a warm, draft free place for 2 hours or until dough has doubled in size.
4. On a floured surface place dough and divide in equal portions. Roll out 1st piece, sprinkle with a little flour and flip dough to other side; continue to roll dough out to 1/4 - 1/2 inch thick rectangle.
5. Dot filling on top, leaving a 3/4-1" margin from sides; start to roll (like jelly roll), from long side, tightly; finish and pinch ends with a fork.
6. Grease 2 sheet pans (cookie sheet) with softened butter or Crisco. Carefully place your rolls (1 each) on two pans. Cover with clean kitchen towel and let rise for 1-hour.
7. Preheat oven to 350F. After 2nd rise, remove towels and brush tops of bread with an egg wash (1 whole egg with 2 tsp water, beaten).
8. Place in oven and bake for about 50 mins or, until tops are golden brown. Remove from oven and cool on wire racks. |
Personal
Notes: |
Personal
Notes: Pronounced (Paw-tee-tzah) this wonderful, sweet bread recipe brought from Slovenia by my Grandmother (Nanny) and made every Christmas as gifts to friends and family. I always remember the heavenly smell from her kitchen when she was making it. The walnuts for the bread came from my Grandparents huge, black walnut tree in their backyard and, it was my job to crack and shell them!
For good video instruction of this recipe: https://youtu.be/q7aMTgTzLcM
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This recipe for POTICA - Slovenia Traditional Sweet Bread is from