POTECA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 25 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water., In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight., In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl., In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture., Cut dough in half; on a floured surface, roll 1 portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as 1 loaf)., Bake at 350° until golden brown, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 509 calories, FatContent 26g fat (11g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 182mg sodium, CarbohydrateContent 66g carbohydrate (41g sugars, FiberContent 4g fiber), ProteinContent 8g protein.
POTICA RECIPE | ALLRECIPES
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Provided by Vicky Bryant
Categories Bread Yeast Bread Recipes Egg
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 2 loaves
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
- In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Nutrition Facts : Calories 306.2 calories, CarbohydrateContent 35.2 g, CholesterolContent 74.5 mg, FatContent 17.5 g, FiberContent 1.4 g, ProteinContent 4.5 g, SaturatedFatContent 8.7 g, SodiumContent 173.6 mg, SugarContent 16.7 g
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POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN
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Reviews 4
Total Time 190 minutes
Cuisine Slovenian
Calories 340 per serving
- Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 45 minutes at 180 °C / 355 °F. Then lower the heat to 160 °C / 320 °F and continue to bake for 20 - 25 minutes or until the nut roll is puffed and golden brown. Let cool slightly, for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.
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- Have butter at room temperature; cream with the sugar. Add in large eggs one at a time, beating well after each addition. Re-sift flour along with the baking pwdr, and baking soda. Add in the dry ingredients alternately with lowfat sour cream and vanilla beginning and ending with flour mix. Spread 1/3 of the batter in a greased bundt or possibly 10 inch tube pan. Top cake mix with 1/2 of the filling. Repeat; spread remaining batter over all. Mix together nuts, sugar, flour and cinnamon.Bake at 350 degrees on lowest oven shelf for about 1 hour or possibly till toothpick inserted in cake comes out clean. Make sure cake is cooled completely before taking out of pan. Before serving, dust with confectioners' sugar.
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