Poteca Cake Recipes

POTICA

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.

POTICA COFFEE CAKE

Steps:

• Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
• In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
• Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
• Cover bowl and refrigerate overnight.
• The next day, blend together walnuts, cinnamon, sugar, dates and milk for the filling in a saucepan over medium-low heat. Stir until mixture thickens. Let cool.
• Beat egg whites until stiff and slowly add in the 1 cup of sugar. Fold into the cooled walnut mixture.
• Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the walnut filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
• Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
• Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
• Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
• Bake for 45 minutes.
• Cool in pan for 15 minutes and then invert to a cake plate.
• Place the powdered sugar in a medium-size bowl.
• Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
• Add the flavor extract of your choice. Mix well.
• Drizzle the glaze over the cake.
• Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.

WALNUT POTECA

Steps:

• Beat butter, 2 cups sugar, and egg yolks. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.
• Heat oven to 350 degrees F (175 degrees C). Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.
• Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling. Roll up jellyroll fashion and place on cookie sheet, seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.

POTECA CAKE

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.

POTECA NUT ROLL

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.

POTICA - TRADITIONAL SLOVENIAN NUT ROLL

Steps:

• Stir the sugar, salt and ¼ cup butter into hot milk.Cool to lukewarm. (a drop on your wrist won't feel hot)
• Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
• Stir in lukewarm milk mixture to the yeast mixture.
• Add 2 eggs and 2 ½ cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
• Gradually add in the remaining 2 cups flour; knead by hand until the dough is stiff enough to leave the side of the bowl.
• Place the dough in a lightly greased large bowl. Turn dough over - greased side up - and cover with a towel.
• Let the dough rise in warm place (85F) free from drafts, until doubled in size - about an hour.
• In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of melted butter, cinnamon and vanilla.Stir until well blended and set aside until needed.
• When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
• Roll the dough out to a 30×20" rectangle.
• Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
• Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching the edges of dough with your fingers.
• On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
• Let the potica rise in a warm place (85F), covered with a towel, for one hour.
• Preheat oven to 350F.
• Brush the potica with 2 Tablespoons of melted butter.
• Bake for 35-40 minutes until golden brown.
• Cool on wire rack before cutting.

POTECA CAKE

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.

POTECA CAKE

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.