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Friday, August 14, 2009

POTICA ( NUT ROLL)


Wow it's crazy hot down here, don't even feel like going outside let alone baking , but we worked out in our yard planted some new palm trees and I made some Nut Roll.

Potica Slovenian Nut Bread, pronounced (paw teet zah) is a traditional Slovenian holiday treat.

It is known from Croatia to Poland.

Every Christmas I looked forward to having nut roll I think we only had it at Christmas and Easter so we really looked forward to this treat. My Grandmother would grind the nuts in a meat grinder but today thank God for food processors. The recipe is a little labor intensive but, the recipe makes five loaves, so an afternoon spent kneading and baking produces enough sweet and nutty bread to share with friends and family they freeze well also in case you don't want to share.

Potica

DOUGH

2 cups milk

2 packages (7 grams each) active dry yeast

1 cup unsalted butter, softened

1 cup sugar

1 teaspoon salt

2 large eggs, beaten

7 cups flour,plus more for rolling out the dough


FILLING

2 pounds walnuts, finely ground

2 cups sugar

1 cup unsalted butter, melted

2 large eggs, beaten

1/4 teaspoon salt

1 1/3 cups milk

EGG WASH

1 egg, beaten


Make the Dough:

1. Scald the milk in the microwave by heating it almost to a boil (about 1 to 2 min.), then let it cool until it is lukewarm ( this helps the dough rise).

2. Dissolve the yeast in 1 cup of the lukewarm milk.

3. In a large bowl beat the softened butter,the sugar,and the salt with an electric mixer on medium until its's light and fluffy, about 2 min. Add the eggs and beat to combine them. Add one third of the yeast mixture and 1 cup of flour, and beat until combined.

Repeat twice. Scrape the beaters clean. Add 1 1/3 cups of flour and 1/3 cup of the lukewarm milk and mix well by hand with a wooden spoon. Repeat twice with the remaining flour and milk.

4. Turn out the dough onto a floured surface and knead until it's elastic, about 10 min, adding more flour if needed. Place the dough in a large, greased bowl, cover it with plastic wrap, and let it rise in a warm spot until doubled, about 2 hours.

MAKE THE FILLING:


While the dough is rising, combine all of the filling ingredients in a large pot over medium heat. Cook until the mixture thickens, about 15 minutes, stirring constantly. Do not let the mixture boil or the bottom will scorch. Then transfer the filling to a large bowl, where it will thicken further as it cools.

ASSEMBLE THE LOAVES:


1. Once the dough has risen, punch it down and divide it into five equal parts.

2. On a lightly floured surface, roll one piece into a roughly 12 in square ( keep the other pieces covered with plastic wrap until you're ready to use them). The dough will be thin and very supple. Spread on fifth of the filling ( about 1 1/3 cup) over the dough, leaving a 1 inch margin along the edges. Starting from one side, tightly roll the dough into a log shaped loaf, then pinch the ends closed and tuck them under.

3. Lay the loaf seam side down on a parchment lined baking sheet ( you'll need two). Repeat with the remaining dough and filling, leaving 4 to 5 inches of space between each Loaf on the baking sheets. Cover the loaves with a dry towel and let rise for 30 min.

BAKE THE LOAVES


1.While the loaves are rising, heat the oven to 350 and place the racks in the lower middle and upper middle positions.

2. Brush the loaves with the egg wash, Bake them for 30 min, rotate the pans, then bake for another 25 to 20 min. or until the loaves are golden brown. Some of the loaves may split while baking. Cool the loaves on wire racks before cutting them makes 5 12 inch loaves.

I did not put raisins in the recipe because the original recipe does not call for them but my mom and grandmother always put them in. Also they would make the same roll but instead of using walnuts they would make a poppy seed filling.

Well this recipe should keep you all busy for a while,

I 'm going back to make more jewelry.

enjoy!

Allison

allisonskitchen.blogspot.com

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