Saturday, July 30, 2022
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| Olga's Potica |
"An splendid candy and yummy Slovenian treat. This recipe became surpassed down from my superb aunt Olga. This recipe can use anywhere from 1 to two cups of raisins, the quantity is only up to your taste."
Ingredients :
- 1 half teaspoons active dry yeast
- 1/four cup milk, lukewarm
- 1 teaspoon white sugar
- three tablespoons all-motive flour
- 1 cup butter
- four tablespoons white sugar
- 6 egg yolks
- five cups all-purpose flour
- 1 teaspoon salt
- 1 1/three cups milk
- 1 cup butter, melted
- 12 ounces honey
- 2 cups raisins
- 1 1/2 kilos walnuts, floor
- 1 pinch ground cinnamon
Instructions :
| Prep : 1H | Cook : 24M | Ready in : 5H |
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- Dissolve yeast in four tablespoons lukewarm milk. Add 1 teaspoon sugar and three tablespoons flour. Stir nicely and set apart.
- Blend 1 cup melted butter with 4 tablespoons sugar inside the bowl of a stand mixer geared up with the paddle attachment. Add egg yolks, one at a time. Add yeast combination and mix well.
- Switch to the dough hook attachment. Add five cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 mins or until dough has desirable gluten development. Dust with flour, cover bowl with a smooth dish towel, and permit upward push 2 hours.
- Cut dough in half and roll out each half as skinny as possible on floured board. Keep final dough protected with plastic wrap at the same time as you figure. Spread every thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, vicinity each loaf on a gently greased baking sheet, cover with greased plastic wrap, and allow to upward thrust for one hour (for loaf pan instructions, see Editor's Note).
- Bake in preheated oven for approximately 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 stages F.
Notes :
- The bread can also be baked in loaf pans. Proceed as directed, then coil every rolled-up log of dough in a greased 2-pound loaf pan (make a U shape on the bottom of the pan, then double lower back and coil a second U form on top). Increase baking time through 15 minutes; cover pinnacle of the loaf with foil if it starts offevolved to get too brown. A tester inserted in the center of the loaf need to come out easy, no longer sticky, and the internal temperature must attain as a minimum 185 stages F. Cool in pans for 20 minutes before turning out onto a cooling rack.
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