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Belgourmet's Yugoslavian Coffee cake (Potica) recipe
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Worlds most famous "Yugoslavian Coffee cake (Potica)" recipe.
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Ingredients for :
1 pkg. active dry yeast
1/4 C. warm water (105F to 115F)
3/4 C. lukewarm milk (scalded, then cooled)
1/2 C. butter or margarine, softened
3 eggs
1/4 C. sugar
1/2 tsp. salt
4 1/2 to 5 C. all-purpose flour

Walnut Filling
2 1/2 C. finely chopped walnuts
1 C. packed brown sugar
1/3 C. butter or margarine, softened
1 egg
2 tsp. ground cinnamon

Glaze
1 C. confectioners' sugar
1 T. water
1/2 tsp. vanilla extract

Additionnal comment:
The original Yugoslavian "Potica" recipe, like they prepare it in Yugoslavia!

Serving tip:
Serve cold.

Source: Belgourmet

 

 Yugoslavian Coffee cake (Potica)

Yugoslavian Coffee cake (Potica)

Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.

Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.



Meanwhile prepare...

Walnut Filling

Just mix all ingredients.



Glaze

Mix confectioner's sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.



Punch dough down; divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets.

Cover; let rise until double, about 1 hour. Preheat oven to 350F.



Bake until golden brown, 35 to 45 minutes.



Brush with butter if desired; spread with Glaze.

 


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Yugoslavian Coffee cake (Potica) Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up.

Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.



Meanwhile prepare...

Walnut Filling

Just mix all ingredients.



Glaze

Mix confectioner's sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.



Punch dough down; divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets.

Cover; let rise until double, about 1 hour. Preheat oven to 350F.



Bake until golden brown, 35 to 45 minutes.



Brush with butter if desired; spread with Glaze.