Sunday, July 20, 2008

Potica Recipe

This recipe was found online. It's different from my family recipe. The biggest changes are adding orange peel - which is a really nice addition - and the structure built by stirring for 3 minutes at the beginning of making the dough. This didn't come close to cracking - and was very tasty.

For Bread:
2-2 1/2 cups AP flour
1 pkg active dry yeast (2.25 tsp)
1/3 cup milk
1/2 stick unsalted butter
2 TBSP sugar
1/2 tsp salt
2 eggs

For Filling:
3 cups ground walnuts
3/4 cup sugar
1/2 stick butter softened
1/4 cup honey
1 slightly beaten egg
3 tablespoons milk
1 teaspoon finely shredded lemon or orange peel (optional)
1/2 teaspoon vanilla

FOR BREAD: In a medium mixing bowl combine 1 cup of the flour and the yeast; set aside. In a medium saucepan heat 1/3 cup milk, 1/4 cup butter or margarine, 2 tablespoons sugar, and the salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Add 2 eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 to 1 1/4 hours).

FOR FILLING: In a large mixing bowl stir together walnuts, 3/4 cup sugar, 1/4 cup butter or margarine, honey, 1 slightly beaten egg, 3 tablespoons milk, peel (if desired), and vanilla. Set aside.

Punch dough down. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 7 1/2x3 1/2x2-inch or 8x4x2-inch loaf pans. Cover a large surface (at least 3x3 feet) with a floured cloth. On the cloth, roll dough into a 15-inch square. Cover and let rest for 10 minutes. Then roll dough into a 30x20-inch rectangle.

TO ASSEMBLE: Put dough in half lengthwise, forming two 30x10-inch sheets. Spread the filling evenly over the surface of the dough, keeping to within 1 inch of the edges. Using the cloth as a guide, roll up jelly-roll style, starting from one short side. Pinch seams and ends to seal. Place loaves, seam-sides down, in the prepared loaf pans. Cover and let rise in a warm place till nearly double (45 to 60 minutes).

Bake in a preheated 325 degrees F oven for 45 to 50 minutes, or till golden brown. Remove from pans; cool on a wire rack.