My good friend drove 3 hrs just so we can make a family tradition of hers that I absolutely LoVe! It's a Polish desert walnut bread called Potica. My dear friend usually makes it for Christmas and shares some when she visits but this year I wanted to learn to make it so one day I could teach the process to my girls....and believe me it IS a process! But it is oh so worth it!!
She came down yesterday so we could start on the dough since it then needs to rest over night. It is indeed alot of work but the recipe makes alot and there is just something that adds to the flavor when you know the treat is a labor of love!
Thank you dear for teaching and sharing this yummy treat!
Betty Valencic’s recipe from 1975
(This recipe makes (2) 12” and (3) 6”-8” poticas)
What makes it so good?
• The dough handles so nice after the slow rise in the refrigerator. You can roll it thin without tearing.
• The chilling of the dough immediately after mixing “slows the fermentation activity in order to draw forth
more flavor from the dough through extended enzyme activity.” (from: The Bread Bakers Apprentice)
• For dough, bring butter and sour cream to room temperature
• You can double the dough recipe but I suggest making the filling one recipe at a time.
½ Cup Sugar
2 Cakes of yeast (or 1 large cake) (4 teaspoons Instant Yeast)
1¼ Tablespoon Salt
½ Cup lukewarm water
8 Cups Flour (all purpose)
2 teaspoon sugar
½ lb. Butter (2 sticks)
6 Egg yolks, beaten
2 Cups Sweet or Sour Cream (16 oz)
• Dissolve the yeast in the lukewarm water(110-115F) and add the sugar. Let stand until it foams. (Add instant
yeast to flour. No proofing required)
• Measure flour and sift with the sugar and salt (and Instant Yeast) - Cut in the butter as you would for making pie
• Mix egg yolks and cream then add the foaming yeast mixture
• Make a dent in the flour and add the liquid mixture – mix with wooden spoon as long as you can
• Knead into a smooth dough, about 15 – 20 minutes
• Place in an oiled bowl, grease the top, cover with wrap and put in the refrigerator over night.
• Remove from refrigerator 2 hours before rolling. Use this time to prepare the filling and set-up your work space
2 lbs. Walnuts, ground fine 1 ¾ Tablespoons Vanilla
½ lb. Butter (2 sticks) 2 Cups boiled milk
2 Egg yolks 2 Cups sugar (maybe more if you need it)
½ Cup egg whites, beat until stiff 2 Tablespoons lemon juice
1 Lemon rind, grated ½ Cup Honey
• Pour scalded milk over ground nuts. Add butter and stir until the butter melts.
• Add sugar, lemon rind, lemon juice, vanilla and honey and stir until blended.
• Fold in stiff egg whites - don’t over mix as it will break down the egg whites.
COMING ALL TOGETHER
• Divide dough in half – will make two or three loaves
• Roll the dough long, wide and thin on a floured cloth (table cloth). Spread filling to within ½ inch of edge.
Sprinkle with sugar. Roll up potica using the tablecloth (lift and let potica roll ahead of you). Stop half way and
pierce roll many times with skewer (will let gas out while rising).
• Divide into loaf sizes using a coffee saucer! Roll ends. Skewer again when potica is placed in each pan.
• Place in well-greased pan. Let rise 1 ½ hours or double in size. Spread the egg yolk on top before baking at
325 F for 1 hour or a little longer.
o DON’T BE STINGY WITH THE FILLING! USE IT ALL!
Hope you enjoy this as much as we do!!!
In His Name,