Potica Recipe
This delicious potica is from my grandma's cookbook. The european potica is a delight to serve and enjoy. If you plan to cook an out of the ordinary side dish, then you should probably go for this potica. No other ingredient will make potica taste so awesome than nuts. I am very excited to know your opinion about this potica. Send me a message about it.
Ingredients
2 packages active dry yeast
1/2 cup warm water (about 110°)
1 1/2 cups warm milk (about 110°)
3/4 cup butter or margarine, melted and cooled
1/2 cup sugar
2 teaspoons each salt and grated lemon peel
2 eggs
5 cups all-purpose flour, unsifted
Walnut filling
Powdered sugar
Directions
In a large bowl, dissolve yeast in water.
Add milk, butter, sugar, salt, lemon peel, and eggs; mix to blend well.
Beat in flour, 1 cup at a time, beating well after each addition, to make an elastic dough.
Cover bowl and let dough rise in a warm place until doubled (about 1 hour).
Beat down; spoon about 1/4 of dough into each of 2 well-greased 10-cup plain or fancy tube pans or ring molds, spreading in thin, even layers.
Spoon 1/2 the filling in an even ring over dough in each pan; filling should not touch pan sides or center tube.
Top each with 1/2 the remaining dough, smoothing it over filling and against pan sides.
Cover and let rise until puffy (about 20 minutes).
Bake in a 350° oven for about 45 minutes or until golden brown.
Cool in pans for 5 minutes; then turn out on racks.
Dust with powdered sugar just before serving.
Add milk, butter, sugar, salt, lemon peel, and eggs; mix to blend well.
Beat in flour, 1 cup at a time, beating well after each addition, to make an elastic dough.
Cover bowl and let dough rise in a warm place until doubled (about 1 hour).
Beat down; spoon about 1/4 of dough into each of 2 well-greased 10-cup plain or fancy tube pans or ring molds, spreading in thin, even layers.
Spoon 1/2 the filling in an even ring over dough in each pan; filling should not touch pan sides or center tube.
Top each with 1/2 the remaining dough, smoothing it over filling and against pan sides.
Cover and let rise until puffy (about 20 minutes).
Bake in a 350° oven for about 45 minutes or until golden brown.
Cool in pans for 5 minutes; then turn out on racks.
Dust with powdered sugar just before serving.
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