NEWS

Trading Post: Potica a European nut-filled yeast bread

Staff Writer
Mount Shasta Herald

“Potica” (po-teet-sa) is a Bohemian-Slovenian sweet yeast bread filled with nuts. There are many versions of it, and it’s often made around the holidays. Sometimes it’s spelled “poteca.”

Marion Cassens of Lincoln, Ill., shares her favorite potica recipe, which comes from a Fleischmann’s yeast brochure.

Potica

3 to 4 cups unsifted flour

1/4 cup sugar

1 teaspoon salt

1 package active dry yeast

1/2 cup milk

1/2 cup water

1/4 cup (1/2 stick) margarine

1 egg, at room temperature

Powdered sugar frosting

Pecan Filling:

1/4 cup (1/2 stick) margarine

1/2 cup firmly-packed brown sugar

1 egg

2 tablespoons milk

1 teaspoon orange extract

2 cups finely chopped pecans

In a large bowl, thoroughly mix 1 cup flour, sugar, salt and undissolved yeast.

Combine milk, water and margarine in saucepan. Heat over low heat until liquids are very warm (120-130 degrees). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft until doubled in bulk, about 1 1/2 hours.

Punch dough down; turn out onto lightly floured board. Roll dough out to a 20-by-15-inch rectangle. Spread with Pecan Filling (instructions below).

Starting at wide side of dough, roll up as for jelly roll. Seal edges. Gently pull dough to make a 25-inch roll. Form into a snail shape on a large greased baking sheet. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 325 degrees, 40 to 45 minutes, or until done. Remove from baking sheet and cool on wire rack. When cooled, frost with powdered sugar frosting.

To make Pecan Filling: Mix together the margarine, brown sugar and egg. Stir in milk and orange extract. Blend in the pecans.

Makes 1 cake.

--The Trading Post is looking for recipes for beverages that you serve on New Year’s Eve or New Year’s Day.

The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.