Potica Recipe
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Dough |
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Ingredients: |
Ingredients: BE SURE TO HAVE A CHEESE CLOTH AT LEAST THE SIZE OF THE TABLE WORK AREA (large silicon pastry mat also works)
Dough:
1 pkt +1 tsp dry yeast (3 ¼ tsp)
¼ c water, lukewarm
¼ c sugar
3 egg yolks
1 ½ sticks butter, melted
1 tsp salt
4 c flour
1 cup milk, scalded (45 sec microwave) (scalding may not be necessary in today’s ultra-pasteurized milks)
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Directions: |
Directions:Dissolve yeast in water and set aside. Put eggs, sugar, salt in bowl and add melted butter. Add scalded milk, and dissolved yeast. Mix. Slowly add in flour. Continue mixing until it feels right to start kneading, should be a good-sized ball. Knead til smooth and elastic. Drape with cloth and allow to rise til double in bulk. (Refrigerate dough while prepping filling and while filling individual portions. Keep rolls refrigerated until all are ready to bake.) |
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Filling |
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Ingredients: |
Ingredients: 3 egg whites
1 ½ lb walnuts, mixture of fine and coarse chop
1 ¼ c sugar
½ c honey
1 tsp vanilla
2 tsp cinnamon
1 stick butter, melted
¾ c milk, scalded (30 sec microwave)
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Directions: |
Directions:Beat egg whites until stiff. Mix remaining ingredients and fold egg whites into mixture.
Punch dough down and divide into 4 portions. Cover cheese cloth with flour and roll (softly pressing with fingertips to even edges out to straight line) one portion of dough at a time til thin. Spread ¼ filling evenly over. Roll toward you. Repeat with other 3. (Lottie does rolling out doughs, filling and final roll stepwise --all 4 at same time.) Transfer rolls all together to large loaf pan/s, tucking under edges. [Drape loosely with cloth to allow another rise to about double volume]*. Prick with toothpick to allow steam to escape. Bake 325 F for 1 hour, til golden brown. Cool on wire rack.
See also The Great British Baking Show episode 8 Advanced Dough—pbs.org:
Hints: 30 - 60 min for proofing (try 5’ at 10% power for microwave proofing!)
Use plastic wrap to spread dabs of filling with rolling pin
*Slow low bake is more important than 2nd proofing
Other adds to filling: cocoa powder/apricot preserves or finely chopped dried apricots/lemon zest |
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