Home > Holiday Baking Recipes > Potica Nut Roll
Potica is a very special southern European nut roll recipe. It is rich in flavor and tender in texture.
Potica
Dough
1/4 cup water
1/2 cup sour cream
1/4 cup butter/oil
1 Egg, room temperature
1 teaspoon salt
2 tablespoons sugar
2 3/4 cups bread flour
2 1/4 teaspoons Active Dry Yeast
Filling (Combine and blend until smooth.)
2 cups walnuts, ground
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons Half and Half
1/4 cup butter, softened
1 Egg
1/2 teaspoon vanilla
Directions:
Makes: 2 coffee cakes
Bread Machine Method
Have liquid ingredients at 80°F and all others at room temperature. Place in pan in order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At end of cycle, remove dough and follow shaping and baking instructions.
Mixer Methods
Combine 1 cup flour, yeast, sugar, and salt. Heat water, sour cream, and butter/oil to 120° to 130°F.
Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Add egg. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Stand Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg. Beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method
Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process to blend briefly. While motor is running, add water, sour cream, butter/oil, and egg. Continue processing until dough forms a ball and cleans sides of bowl. Use additional flour if necessary. Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Rising, Shaping, and Baking
Punch down dough to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half into a 15- x 12-inch rectangle. Spread with half of Filling. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Cover; let rise until indentation remains after touching. Bake in preheated 350°F oven 20 to 25 minutes until golden brown; cool. If desired, sift powdered sugar over top before serving.
Used with permission: © Copyright 2008 Red Star Yeast. All Rights Reserved.
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