Potica (nut roll)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg whites, beaten til stiff but not dry | |
| 4 | cups | Chopped almonds |
| 1½ | cup | Granulated sugar |
| 1½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 1 | teaspoon | Almond flavoring (or extract) |
| ¼ | cup | Realemon juice |
| 2 | packs | Yeast |
| 1 | cup | Lukewarm milk |
| 1 | teaspoon | Sugar |
| ¼ | pounds | Butter -AND- |
| ½ | pounds | Margarine (very cold) |
| 5 | cups | Sifted all-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 6 | Egg yolks, beaten | |
| Nut filling (above) | ||
| Slightly sweetened black coffee | ||
Directions
NUT FILLING
POTICA
Here are some Polish recipes I've gotten from my mother-in-law. They are "word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these help.
Mix all ingredients, then fold into beaten egg whites. If too thick to spread, add a little cream or half and half for easy spreading.
Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter and margarine into flour with 2 tablespoons sugar and 1 teaspoon salt. When mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks.
Mix well. Shape into a ball, pat lightly with flour and wrap in waxed paper. Refrigerate 4 hours or overnight. Next day, divide roll in half.
Roll each piece into rectangle ¼ inch thick. Spread out filling and roll up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise until doubled, 1½ hours. Brush tops with coffee and bake at 400 degrees for 45 minutes or til nicely browned.
Note: This is a must for all Polish households on holidays. Posted to EAT-L Digest 03 Apr 97 by "Raymond F. Falcon" <rfalcon@...> on Apr 3, 1997