POTICA COFFEE CAKE
Potica Coffee Cake is a sweet nut roll baked in a bundt cake pan. This delicious yeast based coffee cake is perfect for the holidays alongside a cup of coffee!
Provided by Julie Clark
Categories Dessert
Time 1h20m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 461 kcal, Carbohydrate 54 g, Protein 7 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 75 mg, Sodium 172 mg, Fiber 2 g, Sugar 35 g, ServingSize 1 serving
WALNUT POTECA
This recipe is time consuming to make, but worth the effort. The rolls freeze well when wrapped securely with foil. You will have enough to feed an Army, but it will disappear quickly!
Provided by Arlene
Categories Bread Yeast Bread Recipes Egg
Yield 56
Number Of Ingredients 12
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.
Nutrition Facts : Calories 617.3 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 35 g, Fiber 4 g, Protein 13.4 g, SaturatedFat 7.5 g, Sodium 116.9 mg, Sugar 28.9 g
POTICA (CROATIAN NUT ROLL)
We always looked forward to the holidays when we could get nut roll. Now our grandmas are unable to make them and it is not the same. This is the recipe from my Grandmother for nut roll.
Provided by hcopeland
Categories Breads
Time 3h50m
Yield 4 loaves, 32-40 serving(s)
Number Of Ingredients 15
Steps:
- Stir yeast into water.
- Mix butter, milk, sugar, and salt.
- Add egg yolks, yeast mixture and 2 cup flour.
- Mix thoroughly.
- Add remaining flour and turn dough out on a floured surface.
- Knead until smooth, elastic and does not stick to surface.
- Place in greased bowl and let rise 1 hour.
- Grease your baking pan.
- Filling: mix milk, salt, margarine and sugar.
- Heat slightly until margarine melts and sugar is dissolved.
- Add nuts then to stretch mixture you can fold in beaten egg whites.
- After it has risen, divide into 4 equal parts.
- Do not knead.
- Roll each piece to about 1/8 inch thick.
- Spread with cooled filling.
- Roll jelly-roll style and place seam down in a greased pan.
- Let rise for 1 hour.
- Preheat oven to 350°F.
- Bake 40 - 45 minutes.
POTICA
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
Time 3h
Yield 30
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, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 173.6 mg, Sugar 16.7 g
POTICA (SLOVENIAN NUT ROLL)
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
Categories Pastries and sweets
Time 3h10m
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, Sugar 8.8 g, Sodium 124 mg, Fat 19 g, SaturatedFat 5.3g, TransFat 0.2 g, Carbohydrate 36 g, Fiber 2.2 g, Protein 7.8 g, Cholesterol 44 mg
POVITICA RECIPE
This Homemade Povitica Recipe is a beautiful and delicious treat that's perfect to give as a gift for the holidays! Povitica Bread is a rich homemade bread with a cinnamon walnut filling that is an old family favorite.
Provided by Laura
Categories bread Breakfast Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- In a small bowl, stir 1/2 tsp sugar, and yeast into warm water. Set aside until foamy (about 5 minutes)
- In a medium saucepan, heat the milk to just below boiling (about 180°F), stirring occasionally. Allow to cool slightly, until it is about 110°F.
- Once cooled, whisk in the melted butter, 3 TBS sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine.
- Add flour into the bowl of a standing mixer fitted with a dough hook.
- Pour wet ingredients into the flour and mix the dough with the dough hook until it forms a smooth, elastic ball of dough. (You can also mix and knead by hand).
- If necessary, add up to 2 TBS more flour until dough is smooth and no longer sticky.
- Turn dough out onto a lightly floured surface and form into a ball.
- Place dough in a lightly oiled bowl and cover with a warm, damp tea towel and let the dough rise for 1.5 hours in a warm place, or until doubled in size.
- While the dough is rising, put the milk and butter into the container of a blender or food processor and blend/process until the mixture is warm.
- Add Walnuts, sugar, salt, and cinnamon and pulse a few times until the ingredients are combined and walnuts are crushed into smaller pieces.
- Add egg yolk and vanilla and pulse to combine.
- Allow mixture to stand at room temperature until dough is ready.
- Line a 9x5" loaf pan with parchment paper and grease with butter. Set aside.
- After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.
- Roll the dough into a rectangle about 18" x 7" in size. Be sure dough is thin but not so thin that you can see through it (about ¼" thick).
- Spread the filling evenly on the dough, leaving about 1/2" at the edges bare. (If your filling has become too thick to spread, add warm milk ½ TBS at a time until it just reaches spreading consistency).
- Staring at the edge of your rectangle, roll the dough tightly together making a jelly roll (see picture). Be sure to apply pressure and keep rolling tightly until it resembles a rope.
- Gently stretch out the "rope" and lift it into your prepared loaf pan, making an "S" shape as you put it in. (To do this, fold the dough into thirds in your pan (see pictures)).
- Cover the pan with a damp towel and let it sit in a warm place for at least 15 minutes while you preheat your oven to 350 degrees F.
- Bake for 15 minutes at 350 degrees.
- After 15 minutes turn down the oven to 300 degrees F and bake for an additional 45 minutes (about 1 hour total), or until done (will sound hollow when hit with a wooden spoon). Check your bread after about 30 minutes and cover with aluminum foil if it is getting too brown.
- Remove bread from the oven. Cool for 20-30 minutes on a wire rack before removing from pan.
- Cool completely before cutting and serving!
Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 38 g, Protein 6 g, Fat 17.5 g, SaturatedFat 4.5 g, Cholesterol 45 mg, Sodium 226 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 11.6 g
POTICA - TRADITIONAL SLOVENIAN NUT ROLL
When it's time to bring a taste of Europe to your home for the holidays, Potica a Slovenian classic will add a touch of Eastern Europe to your table.
Provided by Chef Dennis Littley
Categories Breakfast Cake
Time 2h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 488 kcal, Carbohydrate 52 g, Protein 11 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 75 mg, Sodium 179 mg, Fiber 3 g, Sugar 21 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
More about "walnut potica recipes"
WALNUT POTICA RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 36Total Time 3 hrs
A TRADITIONAL SLOVENIAN RECIPE FOR WALNUT POTICA
From travelslovenia.org
Estimated Reading Time 7 mins
POTICA (SLOVENIAN NUT ROLL) FOR EASTER - ROTI N RICE
From rotinrice.com
5/5 (4)Total Time 2 hrs 50 minsCategory DessertCalories 539 per serving
- In the mixing bowl, combine flour and yeast. In a small saucepan, add milk, butter, sugar, and salt. Warm up mixture on the stove to about 110°F (43°C). Butter should be almost melted. Remove. If mixture is too warm, allow to cool to about 110°F (43°C).
- Add the 2 egg yolks and pour milk mixture over flour. Snap mixing bowl onto stand mixer and attach the dough hook. Beat on low speed for 1 minute. Scrap down the sides of the bowl. Continue to beat for another 5 minutes. Dough should have pulled away from the sides and cleaned the bowl.
- Remove dough and shape into a ball. Lightly oil mixing bowl. Return dough to bowl, cover with a dinner plate and allow to rise for about 1½ hours or until double in size.
- While dough is rising, prepare the filling. Process walnuts and raisins in food processor until fine. Transfer to a large bowl. Add honey, egg whites, milk, and melted butter. Mix well.
CINNAMON WALNUT POVITICA - INQUIRING CHEF
From inquiringchef.com
4.4/5 (20)Estimated Reading Time 6 minsCategory Baking, Bread, HolidaysTotal Time 1 hr 45 mins
- In a small bowl, stir 1/2 teaspoon sugar, 1/4 teaspoon flour, and the yeast into 2 Tbsp. warm water and cover with plastic wrap. Allow to stand for 5 minutes
- In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. Allow to cool slightly, until it is about 110°F/43°C.
- In a large bowl, mix the scalded milk, sugar, and the salt until combined. Add egg, yeast mixture, melted butter, and 1/2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
- Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Transfer to a lightly oiled bowl. Cover loosely with a kitchen towel and allow to rise in a warm place until doubled in size, about 1.5 hours.
VEGAN WALNUT ROLL – POTICA
From theveganharmony.com
5/5 (1)Estimated Reading Time 3 mins
- For prepared yeast mix all ingredients (yeast, water, flour, sugar) together and put it on a warm place until it raises.
POPPY SEED WALNUT POTICA - HOW TO MAKE POTICA STEP BY STEP
From kitchengidget.com
5/5 (2)Total Time 2 hrs 20 minsCategory Desserts & TreatsCalories 342 per serving
- Combine the milk and yeast in large bowl. When it begins to foam, add remaining ingredients except for the flour, mixing until thoroughly combined.
- Add the flour in increments, adjusting as needed to create a sticky dough. Put dough in a lightly oiled bowl, cover and proof until doubled in size, about 1 or 1 1/2 hours.
- While the dough is rising, grind or finely chop the walnuts. Mix with poppy seed filling, milk and butter; set aside.
WALNUT POTICA | BETTER HOMES & GARDENS
From bhg.com
5/5 (14)Total Time 3 hrs 15 minsServings 16Published 2011-06-14
- In a bowl combine 1 cup of the flour and the yeast; set aside. In a saucepan heat the 1/3 cup milk, 1/4 cup margarine or butter, 2 tablespoons sugar, and salt just until warm (120 degrees F to 130 degrees F) and margarine or butter almost melts.
- On a lightly floured surface, knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
- Meanwhile, for filling, mix walnuts, the 3/4 cup sugar, 1/4 cup margarine or butter, honey, remaining egg and milk, and the vanilla. Set aside.
- Punch dough down. Cover and let rest 10 minutes. Meanwhile, lightly grease two 7-1/2x3-1/2x2- or 8x4x2-inch loaf pans. On a lightly floured cloth, roll dough into a 15-inch square.
- To assemble, cut dough lengthwise in half to form two 30x10-inch sheets. Spread filling evenly over surface of both dough rectangles, keeping to within 1 inch of the edges.
- Bake in a 325 degree F oven 45 to 50 minutes until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning.
NANA'S POTICA - SLOVENIAN NUT ROLL FOR EASTER AND CHRISTMAS
From trialandeater.com
4.5/5 (64)Total Time 3 hrs 15 minsCategory BreadCalories 310 per serving
- In a large mixing bowl, cream the butter and sugar together. Add salt, egg yolks, sour cream, and start adding the flour 1 cup at a time until combined.
SLOVENIAN ROOTS QUEST: CRANBERRY WALNUT POTICA
From slovenianroots.blogspot.com
Estimated Reading Time 3 mins
THE RECIPE: TRADITIONAL SLOVENIAN POTICA - THE SLOVENIA
From the-slovenia.com
Estimated Reading Time 7 mins
TWO-HOUR NUT ROLLS - QUICK POTICA - 500,000+ RECIPES, MEAL ...
From bigoven.com
Reviews 1Servings 6Cuisine AmericanCategory Appetizers
GRANDMA HILLER'S WALNUT POTICA RECIPE — TREE OF MANY LEAVES
From treeofmanyleaves.com
Estimated Reading Time 2 mins
VEGAN POTICA - CALIFORNIA WALNUTS
From walnuts.org
Estimated Reading Time 4 minsCalories 236 per servingTotal Time 1 hr 50 mins
POTICA: A STEP-BY-STEP GUIDE TO SLOVENIAN NUT ROLL
From slovenianroots.blogspot.com
Estimated Reading Time 6 mins
WALNUT POTICA PINWHEEL COOKIES | BETTER HOMES & GARDENS
From bhg.com
Servings 40Calories 120 per servingTotal Time 2 hrs
WALNUT POTICA | POTICA BREAD RECIPE, DESSERTS, NUT ROLL RECIPE
From pinterest.com.au
POTICA RECIPE - SNPJ
From snpj.org
HOW TO MAKE POTICA (TRADITIONAL SLOVENIAN NUT ROLL) RECIPE ...
From youtube.com
POTICA (POVITICA): TWO SLOVENIAN WALNUT PINWHEEL BREAD RECIPES
From delishably.com
12 BEST WALNUT POTICA RECIPE IDEAS | RECIPES, FOOD ...
From pinterest.com
RECIPE FOR POTICA NUT ROLL - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search