Thursday, January 30, 2014

Potica, Povitica, Makowiec, or Nokul


Potica (Po-tee-tsa) is a traditional Eastern European nut bread that is served at Easter, Christmas, weddings and other special occasions. This particular recipe came from the hills of Poland. Warning: this is not a project to be undertaken lightly. Potica making is an all day process and like most Polish cuisine is best if done with family or friends. When I make this I must at least have my husband's help but like 2 other people. For a detailed demonstration please refer to the video.




3 pkg yeast dissolved in ½ cup warm water and 2 tsp sugar

1.    1 ½ cups scalded mild
Add into hot milk: 2 cubes butter, 2 T shortening, 1 cup sugar, 2 tsp salt. Cool with 1 ½ cups water

2.   In a medium bowl
      Beat:    6 eggs (with electric beater)
      Add:     3 cups sugar
                     2 tsp vanilla

3.   In a large bowl
      Mix:     4 cups flour
                 Yeast mixture
                 Milk mixture (1)

4, Add Egg mixture (2) to Flour mixture (3)

5. Add to above mixture
         8 cups flour, stirring (12 total) (About 5 min)
         (Add more until dough is right: about 2 cups)
(14 total) (2 minutes)

Let dough set 15 minutes
Knead 15 minutes by hand or ½ hour in mixer.
Grease large Tupperware- put in dough.
Let rise 1 hr (until double)
Punch down and let rise 1 ½ - 2 hrs.

Filling: 4 lbs. walnuts – ground
          2 squares butter
          6 beaten eggs
          3 tsp vanilla
          2 cans evaporated milk

Divide dough
Roll dough out as thin as possible
Put filling on – spread with knife
         1 cup on 1 lb.
         4 cups on large
Roll up and place into greased pans
         1 lb dough into 7 ½” pan – snake 3 times
         2 ½ lbs into angel food cake pan, twist around twice
Grease top of loaves
Let rise ½ - 1 hour
Prick with fork
Bake at 325°
         Small – 1 hour
         Large – 1 ½ hour
         Rolls –  10-15 min
9 ½ lbs dough.
1 – 2 ½ lb.  8 - ¾ lb.  6-7 - 1 lbs.