How To Make Homemade Potica Bread Recipe - A DIY To Make Two Delicious Nut Rolls
Potica Bread Recipe - A DIY To Make Two Delicious Nut Rolls
These look beyond AMAZING! We recently received a request to make this delicious east European nut roll consisting a spread of nut paste. We are more than happy to do requests for recipes all over the world. So go grab a cup of coffee and enjoy a slice of this delicious nut roll pastry!
Potica Bread Ingredients:
half a cup of warm milk
two and a half teaspoon of yeast
two and a half cup of flour
two eggs
four tablespoons of butter
two tablespoon of sugar
Half a teaspoon of salt
half a teaspoon of cinnamon
nonstick cooking spray
a little bit of flour for the form
Filling Ingredients for the bread:
three cups of chopped walnuts
three quarter cups of sugar
third cup of milk
quarter cup of honey
one whole egg
one half teaspoon of vanilla extract
raisins or dates
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Making Apple Potica
Its name derives from the Slovenian word poviti, which means to wrap in.
Popular Throughout Europe
These rolls are popular throughout Central and Eastern Europe and are known as gubana, guban'ca, or potica in Slovene, povitica, gibanica, orahnjača / orehnjača in Croatian and Serbian, orechovník in Slovak, strucla orzechami in Polish, orehnjaea and diosbejgli in Hungarian, banitsa in Bulgarian and on and on.
Every family has its favorite recipe. The best Christmas treat to share with friends and neighbors.
How to make Povitica, Potica, or Nutroll
Do you want to learn how to make Povitica, Potice or Nutroll? Here's a stop motion video showing you how the bakers are Strawberry Hill Povitica Company create their magic.
Potica (Pa-teet-za) a.k.a. Nutty Roll
Potica (Pa-teet-za) a.k.a. Nutty Roll
This is a family recipe that has been made for major holidays (and major holidays ONLY for good reason) every year in our family for a long time. All the most capable women make it if they are physically able and compare theirs to the others (kind of like of peacocks show off and compare a frock of feathers). It originates from Slovenia, for my family, but is also common in many similar countries such as Croatia, Slovakia, and other Yugoslavian countries who make similar versions. It was even passed down with a traditional solemn Good Luck written at the bottom when a copy was made for the daughters. Each does it slightly different, as the women in our family are traditionally headstrong, and think their way is best. Though the traditional recipe remains, no one's Potica is ever the same.
Ingredients
(note: some are repeated, but kept separate as they are used for different parts and times in the recipe written in order for your convenience.)
¼ c. Milk
1 cake of Yeast
1 tsp. Sugar
5 c. flour
1 ½ c. (lukewarm)Milk
¼ c. Butter
½ tsp. Vanilla
3 egg yolk
¼ c. sugar
1 ½ tsp. salt
½ lb. Honey
1 c. cream
¼ lb. butter
4 c. ground Walnuts
3 Egg Yolks
6 oz. Sugar
Dash of ground Clove
1 tsp. ground Cinnamon
1 tsp. lemon juice
2 tsp. Rum
2 tsp. Vanilla
½ a grated lemon rind
3 Egg Whites
1 c. Raisins
2 Tbsp. Powdered Sugar
Preparation Instructions
Allow 4-6 hours for preparation (3/4 an hour of that for bake time)!
Step 1: Stir in 4Tbsp. of luke warm milk, 1 cake of yeast, and 1 tsp. of sugar. Place in a warm place to rise. Place 5 cups of sifted flower into a bowl, make a depression, and when the yeast mixture is has risen, pour into the depression. Take about a Tbsp. of flower from the side, stir it gently into the mixture, and allow it to rise again.
Step 2: During this rising period prepare1 ½ cup of luke warm milk, ¼ cup of melted butter or oleo, ¼ cup of sugar, ½ tsp. vanilla, and 3 egg yolks. Blend well in a bowl. Now add this to risin yeast and flower bowl, adding 1 ½ tsp. of salt.
Step 3: Now take a long handle wooden paddle, or a spoon, and beat very well into a smooth ball of dough. When it begins to make bubbles and separates from the sides of the bowl it is ready to be covered with a clean cloth and allowed to rise about 1 to 1 ½ hours in a warm place.
Step 4: The Filling. While the dough is risen prepare the filling by taking ½ lb. of honey, 1 can or ½ pint of cream are combined in top of double boiler and heat thoroughly. Take off the fire and put in a ¼ lb. of butter or oleo; and as the butter melts, it will reduce the temperature of the mixture to the proper degree. Place in a large bowl, and add 4 cups of ground walnuts or almonds, 3 egg yolks, 6 oz. of sugar, a dash of powered cloves, 1 tsp. of cinnamon, 1 tsp. of lemon juice, 2 tsp. of rum, 2 tsp. of vanilla, and the grated rind of half a lemon. Blend well and fold in 3 egg whites, beaten swiftly but not dry. If mixture is a bit thick, thin it with cream or milk. Wash and clean 1 cup of raisins.
Step 5: Place clean cloth on table, sprinkle lightly with flour and spread it evenly. Roll out the dough until about a ¼ inch thick (or preferably as thin as you can get it without making holes). Now pull gently working from the center to the outer edges, until the dough is evenly thin. Spread the filling evenly then add raisins sprinkled evenly.
Step 6: Grasp the cloth along one of the long sides, give and up-and-over flip with the cloth and let it roll the dough up. Either roll the dough around itself or cut into strips to fit loaf size pans which have been greased and flowered. Cover with a clean cloth and place in a warm place to rise for about 1 hour.
Step 7: Brush top with egg yolk, and bake in the oven with 375˚ after 15 mins, reduce to 300˚, and continue baking until nicely grown and sides step away from the pans. Total time in the oven about 45 minutes. Place on rack to cool in baking dish. Turn out on serving plate and sprinkle with powdered sugar.
Nutrition Analysis
Number of servings per recipe: 24
Serving size: 1 slice
Calories: 364.2
Fat: 17.8 g
o Saturated fat: 5.9 g
o Polyunsaturated fat: 6.9 g
o Monounsaturated fat: 3.7 g
Cholesterol: 71.9 mg
Sodium: 173.1 mg
Potassium: 172.4 mg
Carbohydrates: 46.8 g
o Fiber : 2.0 g
o Sugars: 23.1 g
Protein: 7.2 g
Vitamin A: 6.7%
Vitamin B-12: 2.1%
Vitamin B-6: 6.1%
Vitamin C: 1.2%
Vitamin D: 2.9%
Vitamin E: 3.5%
Calcium: 6.2%
Copper: 14.0%
Folate: 16.9%
Iron: 10.9%
Magnesium: 7.7%
Manganese: 35.4%
Niacin: 9.4%
Pantothenic Acid: 3.6%
Phosphorus: 10.9%
Riboflavin: 11.8%
Selenium: 17.5%
Thiamin: 18.1%
Zinc: 5.2%