Potica

A rich, very special recipe popular in many southern European countries. This version of Potica (pronounced poh-tee-sa) features a walnut-swirl and an easy-to-form snail shape.

Yield: 2 round Potica loaves

Ingredients

·         ¼ cup water

·         ½ cup sour cream

·         ¼ cup butter

·         1 egg, large, room temperature

·         1 tsp salt

·         2 Tbsp sugar

·         2¾ cups bread flour

·         2¼ tsp (one package) RED STAR Active Dry Yeast

Filling

·         2 cups walnuts, ground

·         ¼ cup brown sugar, packed

·         ¼ cup sugar

·         2 Tbsp half and half cream

·         ¼ cup butter, softened

·         1 egg

·         ½ tsp vanilla

Instructions

Bread Machine Method

1.     Place room temperature ingredients into pan in the order listed. Have water at 80°F. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. When cycle is complete, remove dough from pan. Continue with Shaping, Rising and Baking directions below.

2.      

Traditional Method

1.     Combine yeast, 1½ cups flour, sugar and salt. Heat water, sour cream and butter to 120°-130°F. Add to flour mixture; blend on low speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.

Shaping, Rising and Baking

1.     FILLING: In a small bowl combine filling ingredients and blend until smooth.

2.     Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half to 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. Loosely coil foil to form a snail shape. Cover; let rise until indentation remains after lightly touching side of loaf. Bake in preheated 350°F oven 20 to 25 minutes until golden brown; cool on rack. If desired, sift powdered sugar over top before serving.

3.      

4.     You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

5.      

6.     This recipe is featured at Fake Ginger.