{"id":116419,"date":"2016-03-24T08:28:30","date_gmt":"2016-03-24T06:28:30","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/116419\/amanda-a-mangia-potica-slovenian-easter-nut-bread\/"},"modified":"2016-03-24T08:28:30","modified_gmt":"2016-03-24T06:28:30","slug":"amanda-a-mangia-potica-slovenian-easter-nut-bread","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/03\/24\/amanda-a-mangia-potica-slovenian-easter-nut-bread\/","title":{"rendered":"Amanda A-mangia: Potica – Slovenian Easter nut bread"},"content":{"rendered":"

Potica is a traditional nut roll served at Easter in Slovenia. It is very popular in some parts of the United States as well. Potica is pronounced (po-TEET-sah).\u00a0It is a yeast dough rolled and stretched thin and spread with a mixture of ground walnuts, butter, eggs, cream, and honey or sugar. It is then rolled like a swiss roll and baked.<\/p>\n

\"potica_detail\"<\/a><\/p>

<\/div>\n

Ingredients<\/h3>\n

1 1\/2 tsp active dry yeast<\/p>\n

1\/4 cup sugar<\/p>

<\/div>\n

1\/4 cup milk, warmed<\/p>\n

1 cup butter, softened<\/p>\n

6 egg yolks<\/p>\n

1 1\/2 cups milk<\/p>\n

5 cups flour<\/p>\n

1tsp salt<\/p>\n

Filling and coating<\/h3>\n

1\/2 cup butter, melted<\/p>\n

1 cup honey<\/p>\n

6 cups chopped walnuts<\/p>\n

1 cup sugar<\/p>\n

1Tblsp cinnamon<\/p>\n

Pinch of salt<\/p>\n

    \n
  1. In a mixing cup, dissolve yeast, 1tsp sugar and 3Tbls flour in the warm milk. Mix and let stand 10 minutes<\/li>\n
  2. In a large mixing bowl, cream butter with remaining sugar (beat 2-3 minutes until light and fluffy) on a medium setting on your mixer. Add egg yolks one at a time, beating after each addition. Add the reserved yeast mixture, remaining milk, 4 cups of flour and the salt. Mix using a rubber spatula until there are no white flour spots and a dough begins to form. Add the remaining flour a half cup at a time. Turn the dough onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).<\/li>\n
  3. Lightly grease a large bowl. Place the dough inside. Cover with a damp cloth. Leave to rise until doubled in volume (about 1 hour).<\/li>\n
  4. Make sure your walnuts are finely chopped (use a food processor) or they will tear the dough when rolled. Combine with sugar and cinnamon. Reserve.<\/li>\n
  5. Place baking paper on two baking sheets. Remove dough from bowl, divide into four equal pieces. Place one piece of dough onto a lightly floured counter top. Roll it out into a rectangle that is almost twice as long as it is wide and 1\/4-inch or less thick.<\/li>\n
  6. Spread 2Tblsp of melted butter across the rectangle, making sure that it is well-covered. Use more if needed. Spread almost two cups of the filling across the dough. Drizzle the filling with 1\/4 cup of warm honey. Begin rolling from width (not length) as you would a swiss roll. Every two turns prick the dough with a fork. Pinch the ends closed and place seam-side down on the prepared baking sheet.<\/li>\n
  7. Bake for 25 minutes or until the top is golden brown at 180 degrees.<\/li>\n
  8. Remove. Allow to cool before eating\/slicing. Day old Potica is the best as the filling has more time to permeate the pastry.<\/li>\n<\/ol>\n
    \n\t\t\t