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Potica

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by pinkpanter on July 06, 2004 08:07 AM
Ok - here is one thing, you can find in every slovenian house. Potica is for us like a marple syrup for Canada. There is no wedding, no celebration, no gathering without potica. And of course there are million and one way to make it. I'll post the most common potica. [Wink]

POTICA

Dough:

cup lukewarm water
1 cup scalded milk
1 package of active dry or 1 cake yeast
cup granulated sugar
2 egg yolks slightly beaten
cup ( stick) butter
1 teaspoon salt
3.5 to 4 cups sifted all purpose flour

Filling:

12 tablespoons scalded light cream
4 cups ground walnuts (packed)
1.5 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons butter
4 tablespoons fresh bread crumbs
2 egg whites

Making the dough:

Onto warm water in small bowl, sprinkle dry yeast (use lukewarm water with cake yeast), stir until dissolved.
In big bowl, mix milk, sugar, butter, salt. Cool to lukewarm.
Add 2 cups of flour, beating well with a rubber spatula or a spoon. Beat in yeast, egg yolks, then enough of remaining flour to make soft dough.
Turn out dough onto lightly floured surface, cover with bowl, let stand 10 minutes. Knead dough until smooth and elastic (8 to 10 minutes).
Place dough in a lightly greased bowl, turn once to grease surface. Cover with a clean towel, let rise in warm place (about 85 F) till doubled, about 1.5 hours. When dough has doubled, punch it down, again let rise till doubled (45 minutes).
Meanwhile grease a round angel food cake pan (or two 9" by 5" by 3" loaf pans).
Filling and baking:

Into scalded light cream in small bowl, stir walnuts, sugar, vanilla. Melt butter in a saucepan, add crumbs, saute till golden, add nut mixture.
Beat egg whites till stiff, fold into nut mixture.
Punch down dough, on slightly floured surface roll into 32" by 18" rectangle. (If using 2 loaf pans, divide dough into halfs and roll into 16" by 9" rectangles.) With small spatula, spread on the filling, starting from short end. Roll up jelly-roll fashion, place loaf(s) in pan(s).
Let loaf(s) rise until almost doubled (30 to 40 minutes). Meanwhile start heating oven to 375 F. Brush the top of loaf(s) with melted butter and bake loaf(s) 30 to 40 min. or until sounding hollow when tapped with finger.
When potica is done, remove from pan(s), lay upside down on rack to cool completely (keep out of draft). Serve on board and slice at table.

Enoy! [grin]

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by Phil and Laura on July 06, 2004 04:13 PM
Sounds YUMMY, Mojca, could I substitute Pecans for the walnuts? Laura likes walnuts, Sometimes, if they are not too many ,I do, but to eat a walnut,for me [Razz] Don't eat peanuts either, [Razz] [Razz] [Razz] , So I make Pecan Brittle!
by pinkpanter on July 07, 2004 08:35 AM
I can't tell you. I don't use Pecans in our cooking at all. But I think you can try. [Smile]

Here is the page, where are photos how to make potica: http://users.kent.net/~rob/pot.htm.
I like this fellow. He is from Canada, but his parents are from my country. [thumb]

If you'd like to find more, just go to google and start looking for potica recipe. I managed to find apple potica from Australija. Here is the link. Maybe it will help you in some way.
I just warn you - most of these recipes are for walnut potica. It is also the most common. Maybe some other members will know some different potica. [Wink]

Good luck in pripering it. Let me know how it tasted. [Smile]

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