Potica The Best Recipes

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Potica

"This is a amazing bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very tough to locate the recipe."

Ingredients :

1 half teaspoons energetic dry yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk
5 cups all-reason flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 half cups chopped walnuts
1 tablespoon floor cinnamon

Instructions :

Prep : 30M	Cook : 30M	Ready in : 3H

In a small blending bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in heat milk. Mix nicely, and permit stand till creamy, about 10 minutes.
In a huge blending bowl cream the butter with the ultimate sugar. Add the egg yolks one at a time, beating well after every addition. Add the yeast aggregate, last milk, four cups of flour and the salt; blend nicely. Add the remaining flour, half cup at a time, stirring well after every addition. When the dough has pulled collectively, flip it out onto a gently floured floor and knead until easy and elastic, approximately 8 minutes. Lightly oil a massive bowl, area the dough within the bowl and flip to coat with oil. Cover with a moist fabric and let upward thrust in a warm region until doubled in quantity, about 1 hour.
Lightly grease one or cookie sheets. Deflate the dough and flip it out onto a gently floured surface. Divide the dough into equal pieces and roll Out to 1/4 to half of inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll every piece up like a jelly roll and pinch the ends. Place seam side down onto the organized baking sheets. Let upward push until double in extent. Preheat oven to 350 stages F (a hundred seventy five tiers C).
Bake at 350 degrees F (a hundred seventy five ranges C) for approximately 60 mins or until the pinnacle is golden brown.

Notes :

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