WALNUT POTICA - BETTER HOMES & GARDENS
Slovenian miners who settled in the upper midwest introduced this sweet yeast bread to American cuisine. The dough is rolled very thin to make many layers of nut filling.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Yield 2 loaves (16 servings each)
Number Of Ingredients 14
Steps:
- Make-Ahead Tip:
Nutrition Facts : Calories 165 calories, CarbohydrateContent 16 g, CholesterolContent 20 mg, FatContent 10 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 67 mg
POTICA (SLOVENIAN NUT ROLL) - JERNEJ KITCHEN
Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Brioche dough filled with rich walnut filling. Easy recipe for a tasty cake.
Provided by Jernej Kitchen
Total Time 190 minutes
Prep Time 30 minutes
Yield makes 1 bundt cake pan (24cm / 9-inches) or two loaf pans 10 x 25 cm (4-inches x 10-inches)
Number Of Ingredients 17
Steps:
- We traditionally bake potica in a cake pan called Poticnik. It's similar to a bundt cake pan, so you can use that or use a loaf pan. Grease with butter or lard and set aside.
- In a small bowl knead together yeast, sugar, and lukewarm milk. Set aside for 10 minutes for the yeast to grow. In a large bowl combine all-purpose flour, yeast mixture, and egg yolks. Knead for a minute, then add melted butter and salt. Knead for about 10 minutes by hand or use an electric mixer and knead until the dough is nice, soft and elastic, for about 5 minutes (using a mixer). Cover with cling film and set aside for about 50 - 60 minutes or until doubled in size.
- Put the walnuts in a bowl of a food processor and pulse for a few seconds at a time until the walnuts are fine. Transfer to a large bowl. In a saucepan combine heavy cream, floral honey, sugar, butter, rum (optionally), lemon zest and ground cinnamon. Place over medium-high heat, bring to a boil, then pour over the walnuts in a bowl. Stir to combine to get a nice walnut filling. Set aside for the mixture to cool to room temperature. In a separate bowl beat the egg whites with sugar to get stiff peaks. Fold the egg whites into the walnut mixture and stir to combine. The walnut filling mixture should be light, yet stirred well.
- Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough. Starting at the shorter edge nearest you, tightly roll up into a tight log. Brush off any excess flour. Transfer the potica roll to the prepared pan so that the seam is looking upward. Make sure that the ends of the log are tightly pressed together or the potica won’t be as pretty and the filling will spread out while baking.
- Cover the potica with a towel or cling film and let stand at room temperature until doubled in size, about 45 - 55 minutes.
- If you want to proof the potica overnight, you first need to leave out the first bulk proofing. Once you knead the dough, leave it to rest at your working surface for about 15 minutes, then roll the dough into a rectangle and spread the walnut filling over the dough. Roll, transfer to your prepared pan. Cover with cling film or towel and place in the fridge to proof for about 8 - 12 hours. Then, place the cold potica into your preheated oven to bake.
- 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.
Nutrition Facts : ServingSize 16, Calories 340, SugarContent 8.8 g, SodiumContent 124 mg, FatContent 19 g, SaturatedFatContent 5.3g, TransFatContent 0.2 g, CarbohydrateContent 36 g, FiberContent 2.2 g, ProteinContent 7.8 g, CholesterolContent 44 mg
More about "walnut potica recipe recipes"
ONE-BITE CINNAMON WALNUT ROLLS RECIPE | KITCHN
Total Time 3360S
Calories 227 cal per serving
- Bake until puffed and lightly browned, 13 to 15 minutes. Transfer to a wire rack and let cool completely.
WALNUT NUT ROLLS (NUT ROLL) RECIPE - FOOD.COM - RECIPES ...
From food.com
Reviews 4.0
Total Time 1 hours 30 minutes
Calories 3212.2 per serving
- Icing: Cream butter and egg yolk. Then add confectioner's sugar a cup at a time beating on medium speed. Add vanilla and milk 1 Tbls. at a time and beat on high until fluffy.
WALNUT POTICA | BETTER HOMES & GARDENS
From bhg.com
Reviews 3.5
Total Time 3 hours 15 minutes
Category Recipes and Cooking
Calories 165 calories per serving
- Make-Ahead Tip:
POTICA (SLOVENIAN NUT ROLL) | JERNEJ KITCHEN
From jernejkitchen.com
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.
WALNUT POTECA RECIPE | ALLRECIPES
From allrecipes.com
SLOVENIAN ROOTS QUEST: POTICA: A STEP-BY-STEP GUIDE TO ...
From slovenianroots.blogspot.com
NUT ROLL - WIKIPEDIA
From en.m.wikipedia.org
POTICA "POTITSA" YUGOSLAVIAN BREAD - BIGOVEN.COM
From bigoven.com
THE DIFFERENCE BETWEEN POTICA AND POVITICA - THE SPRUCE EATS
From thespruceeats.com
SERBIAN-CROATIAN-SLOVENIAN NUT ROLL RECIPE - THE SPRUCE EATS
From thespruceeats.com
SERBIAN-CROATIAN-SLOVENIAN NUT ROLL RECIPE
From thespruceeats.com
AUTHENTIC POTICA (TRADITIONAL SLOVENIAN NUT ROLL)- CHEF DENNIS
From askchefdennis.com
POTICA (A TRADITIONAL SLOVENIAN PASTRY) - INTERNATIONAL ...
From internationalcuisine.com
HOW TO MAKE POTICA, THE SLOVENIAN SWEET YOU'VE BEEN ...
From tasteofhome.com
STRAWBERRY HILL BAKING COMPANY
From strawberryhill.com
HOMEMADE BREAD RECIPE LIBRARY | RED STAR® YEAST
From redstaryeast.com
EGG BREAD RECIPES | ALLRECIPES
From allrecipes.com
ALL THINGS CARBALOSE - DIABETIC CHEF'S RECIPES
From diabeticchefsrecipes.com
CHRISTMAS COOKIES | BETTER HOMES & GARDENS
From bhg.com
POLISH POPPY SEED ROLL, BEST MAKOWIEC RECIPE | JENNY CAN …
From jennycancook.com
NUT ROLL RECIPE - BROWN EYED BAKER
From browneyedbaker.com
MAKOWIEC POLISH POPPY SEED ROLL - POLISH RECIPES SERVED UP ...
From polishhousewife.com
SLOVENIAN FOOD: TOP 10 TRADITIONAL SLOVENIAN FOODS
From greenhills.si
50 MOST POPULAR CAKES IN THE WORLD - TASTEATLAS
From tasteatlas.com
SLOVENIAN ROOTS QUEST: POTICA: A STEP-BY-STEP GUIDE TO ...
From slovenianroots.blogspot.com
NUT ROLL - WIKIPEDIA
From en.m.wikipedia.org
POTICA "POTITSA" YUGOSLAVIAN BREAD - BIGOVEN.COM
From bigoven.com
AUTHENTIC POTICA (TRADITIONAL SLOVENIAN NUT ROLL)- CHEF DENNIS
From askchefdennis.com
POTICA (A TRADITIONAL SLOVENIAN PASTRY) - INTERNATIONAL ...
From internationalcuisine.com
CROATIAN POTICA (STUFFED SWEET BREAD) RECIPE
From thespruceeats.com
HOW TO MAKE POTICA, THE SLOVENIAN SWEET YOU'VE BEEN ...
From tasteofhome.com
STRAWBERRY HILL BAKING COMPANY
From strawberryhill.com
ALL THINGS CARBALOSE - DIABETIC CHEF'S RECIPES
From diabeticchefsrecipes.com
ALL ABOUT EASTERN EUROPEAN NUT ROLLS - THE SPRUCE EATS
From thespruceeats.com
POLISH POPPY SEED ROLL, BEST MAKOWIEC RECIPE | JENNY CAN COOK
From jennycancook.com
CHRISTMAS RECIPES | BETTER HOMES & GARDENS
From bhg.com