Walnut Potica Recipes

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POTICA COFFEE CAKE



Potica Coffee Cake image

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

1 cup butter
½ cup milk
2 packages dry yeast
¼ cup warm water
3 large eggs ((separated, reserve the egg whites))
2 ½ cups flour
¼ teaspoon salt
¼ cup sugar
2 cups chopped walnuts
1 teaspoon cinnamon
3 tablespoons sugar
½ cup chopped dates
¾ cups milk
1 cup sugar
Reserved egg whites
1 1/2 cups powdered sugar
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract

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



Walnut Poteca image

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

1 pound butter
2 cups white sugar
12 egg yolks
1 teaspoon salt
4 cups warm milk
2 (.25 ounce) packages active dry yeast
20 cups all-purpose flour
16 ounces honey
3 ¼ cups hot milk
3 ½ cups white sugar
12 egg whites
5 pounds ground walnuts

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)



Potica (Croatian Nut Roll) image

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

1/2 cup water
2 (1/4 ounce) packages dry yeast
2 cups milk, lukewarm
3/4 cup sugar
3 teaspoons salt
4 egg yolks
1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
8 cups all-purpose flour, sifted
2 -3 lbs nuts, shelled and ground
2 -3 cups sugar
1 (12 ounce) can evaporated milk (Pet brand preferred) or 1 pint half-and-half
2 teaspoons vanilla
2 teaspoons salt
1/2 cup butter
4 egg whites, beaten (optional)

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



Potica image

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

1 ½ teaspoons active dry yeast
¼ cup white sugar
¼ cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 ⅓ cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 ½ cups raisins
1 ½ cups chopped walnuts
1 tablespoon ground cinnamon

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 (Slovenian Nut Roll) image

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

500 g all-purpose flour (4 cups or 17.7 ounces)
5 g active dry yeast (1 1/2 tsp) or 10g (1 tbsp) fresh yeast
2 tbsp sugar
270 ml milk (9.5 ounces)
2 egg yolks (40g or 1.4 ounces)
65 g melted butter (2.3 ounces)
1/2 tsp salt
300 g shelled walnuts (10.5 ounces)
60 g floral honey (2.1 ounces)
3 tbsp sugar
75 g heavy cream (2.7 ounces)
1 tbsp butter
1 tbsp rum (optional)
1/4 tsp ground cinnamon
1/2 tsp bio lemon zest
2 egg whites (medium)
2 tbsp sugar (for egg whites)

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



Povitica Recipe image

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

2 TBS warm water
½ tsp granulated sugar
2 tsp active dry yeast
½ cup milk (2% or whole)
3 TBS granulated sugar
¾ tsp sea salt
1 TBS butter (melted)
1 large egg (lightly beaten)
¼ tsp pure vanilla extract
2 to 2 ½ cups all-purpose flour
¼ cup milk (2% or whole)
¼ cup butter (melted)
1 ¾ cup walnuts
½ cup granulated sugar
¼ tsp sea salt
½ tsp ground cinnamon
1 large egg yolk (lightly beaten)
½ tsp pure vanilla extract

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



Potica - Traditional Slovenian Nut Roll image

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

½ cup granulated sugar
1 teaspoon salt
¼ cup butter
1 cup hot milk
2 packages active dry yeast
¼ cup warm water ((105-115F))
2 eggs
4 ½ cups unsifted all-purpose flour
3 large eggs
4 cups (1lb) walnuts, (finely chopped)
1 cup light brown sugar (packed)
⅓ cup butter (melted)
1 teaspoon vanilla bean paste or extract
1 ½ teaspoons cinnamon (optional)

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

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WALNUT POTICA | POTICA BREAD RECIPE, DESSERTS, NUT ROLL RECIPE
This recipe for nut roll, known as potica, povitica and orehnjaca, is a sweet yeast bread with a walnut filling. Debbie Hall. food and spirits. Slovak Recipes. Ukrainian Recipes. Czech Recipes. Hungarian Recipes. Russian Recipes. Pastry Recipes. Bread Recipes. Cooking Recipes. Hungarian Nut Roll Recipe. Potica: A Step-by-Step Guide to Slovenian Nut Roll . The last time I posted my family's ...
From pinterest.com.au


POTICA RECIPE - SNPJ
Recipe for walnut potica (orehova potica) Yeast: 1 large cake compressed yeast (2 oz.) 1/2 cup lukewarm milk 1 tablespoon sugar. Dissolve yeast in milk; add sugar and combine. Cover and let rise in warm place, about 10 minutes. Dough: 1-1/2 cups milk 3/4 cup butter (1-1/2 sticks) 5 egg yolks 3/4 cup sugar 2 teaspoons salt 1 tablespoon vanilla 7 to 7-1/2 cups all-purpose flour (sifted) Scald ...
From snpj.org


HOW TO MAKE POTICA (TRADITIONAL SLOVENIAN NUT ROLL) RECIPE ...
Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Light brioche dough filled with a generous amount of walnut filling, tightly...
From youtube.com


POTICA (POVITICA): TWO SLOVENIAN WALNUT PINWHEEL BREAD RECIPES
2012-12-27 Recipe 1: Traditional Potica. This is a more traditional potica recipe—or at the very least it more closely replicates the version I remember my Oma making when I was growing up. Prep time: 45 min. Cook time: 2 hours 45 min. Ready in: 3 hours 30 min. Yields 3 full-size breads. Ingredients. For the dough: 2 envelopes / 6 teaspoons dry active yeast
From delishably.com


12 BEST WALNUT POTICA RECIPE IDEAS | RECIPES, FOOD ...
Aug 24, 2019 - Explore Brittany's board "Walnut potica recipe" on Pinterest. See more ideas about recipes, food, cooking recipes.
From pinterest.com


RECIPE FOR POTICA NUT ROLL - ALL INFORMATION ABOUT HEALTHY ...
Potica (Croatian Nut Roll) Recipe - Food.com top www.food.com. 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. 442 People Used More Info ›› Visit site ...
From therecipes.info


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