Potica recipe
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Ingredients
- 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
Nutrition Info
- 306.2 caloriescarbohydrate: 35.2 gcholesterol: 74.5 mgfat: 17.5 gfiber: 1.4 gprotein: 4.5 gsaturatedFat: 8.7 gservingSize: -sodium: 173.6 mgsugar: 16.7 gtransFat: : -unsaturatedFat: : -
Directions Potica
Directions
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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.