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Potica

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Ingredients
  All purpose flour 4 1⁄2 Cup (72 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Milk 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Eggs 2
  Walnut filling 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Powdered sugar icing 1 Tablespoon (Adjust Quantity As Needed)
Directions

In mixing bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat together milk, granulated sugar, butter, and salt just till warm (115-120°), stirring constantly.
Add to dry mixture in mixing bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make moderately stiff dough.
Knead on lightly floured surface till smooth and elastic (8 to 10 minutes).
Place in greased bowl; turn once to grease surface.
Cover; let rise till double (1 hour).
Divide dough in half.
Roll each half out on floured surface to 24xl4-inch rectangle.
Spread each with half 'the Walnut Filling.
Beginning at long side, roll up jelly roll fashion.
Pinch to seal seam and ends.
Coil loosely on greased baking sheets.
Cover; let rise till double (45 minutes).
Bake at 350° for 20 minutes.
Cover with foil; bake 15 to 20 minutes more.
Cool.
Frost with Powdered Sugar Icing.
If desired, top with nuts.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Butter

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4042 Calories from Fat 1325

% Daily Value*

Total Fat 149 g229.5%

Saturated Fat 43.5 g217.4%

Trans Fat 0 g

Cholesterol 566.5 mg188.8%

Sodium 4127.3 mg172%

Total Carbohydrates 572 g190.7%

Dietary Fiber 29.4 g117.5%

Sugars 128.8 g

Protein 102 g204.6%

Vitamin A 42.5% Vitamin C 0.04%

Calcium 49.9% Iron 185.9%

*Based on a 2000 Calorie diet

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Potica Recipe