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| Olga's Potica |
"An exquisite candy and yummy Slovenian treat. This recipe become exceeded down from my high-quality aunt Olga. This recipe can use everywhere from 1 to 2 cups of raisins, the quantity is solely up in your flavor."
Ingredients :
- 1 1/2 teaspoons active dry yeast
- 1/four cup milk, lukewarm
- 1 teaspoon white sugar
- 3 tablespoons all-cause flour
- 1 cup butter
- four tablespoons white sugar
- 6 egg yolks
- five cups all-motive flour
- 1 teaspoon salt
- 1 1/three cups milk
- 1 cup butter, melted
- 12 oz honey
- 2 cups raisins
- 1 1/2 kilos walnuts, ground
- 1 pinch ground cinnamon
Instructions :
| Prep : 1H | Cook : 24M | Ready in : 5H |
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- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir properly and set aside.
- Blend 1 cup melted butter with four tablespoons sugar within the bowl of a stand mixer equipped with the paddle attachment. Add egg yolks, one after the other. Add yeast combination and mix nicely.
- Switch to the dough hook attachment. Add five cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on velocity 2 for 10 mins or till dough has exact gluten improvement. Dust with flour, cover bowl with a clean dish towel, and let upward thrust 2 hours.
- Cut dough in half and roll out every half as skinny as viable on floured board. Keep closing dough blanketed with plastic wrap even as you work. Spread each skinny rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
- Roll up like jelly roll, area each loaf on a lightly greased baking sheet, cowl with greased plastic wrap, and allow to rise for one hour (for loaf pan commands, see Editor's Note).
- Bake in preheated oven for about 1 hour, or till crust is deep golden brown and the internal temperature of every loaf reaches 185 stages F.
Notes :
- The bread can also be baked in loaf pans. Proceed as directed, then coil each rolled-up log of dough in a greased 2-pound loaf pan (make a U shape on the bottom of the pan, then double again and coil a 2nd U form on top). Increase baking time by way of 15 minutes; cover pinnacle of the loaf with foil if it starts offevolved to get too brown. A tester inserted in the middle of the loaf should come out clean, no longer sticky, and the inner temperature need to reach as a minimum 185 ranges F. Cool in pans for 20 mins before turning out onto a cooling rack.
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