I made the Potica Deborah posted, it was a big hit on Christmas morning. Thank you!! Ohiojude
hi,
I’m not sure if I’m on the right sight here. I’m looking for popular restaraunt recipes. I went to Moxies and had this Chicken Chipotle Chowder. It had chicken, rice, rose type broth, jalapenos, celery. where do I go?
Put 4 Tbs. of milk in a bowl. Add the yeast, a Tbs. of sugar and Tbs. of flour. Let this mixture rest and double in volume (about 10 minutes). Whip the butter, egg yellows, grated lemon peel and remaining sugar.
Bread:
4 dl milk
2 packets of dry yeast
1 cup sugar
6 cups flour
1 cup butter
3 egg yellows
1 grated lemon peel
1 teaspoon salt
1 beaten egg yellow
Filling:
1 cup butter
4 eggs
1 cup sugar
a pinch of cinnamon
1 teaspoon grated lemon peel
4 tablespoons cream
3 cups ground walnuts
1 tablespoon vanilla sugar
Put 4 Tbs. of milk in a bowl. Add the yeast, a Tbs. of sugar and Tbs. of flour. Let this mixture rest and double in volume (about 10 minutes). Whip the butter, egg yellows, grated lemon peel and remaining sugar. Slowly add the remaining milk. Add the yeast mixture, salt and remaining flour. Make the moist smooth yeast dough. This should rest until it is doubled in size. If it is too moist, add some flour. Let is rest again. Divide the dough into 3 pieces, which you roll into squares about the size of the (3) bread pans.
Prepare the filling: Blend the butter, eggs, sugar, cinnamon, grated lemon peel, cream and ground walnuts. Spread over all three pieces of dough. Roll 3 (jellyroll style)packages and place them into buttered (potice) pans. Let them stand in a warm place for about 40 minutes. Brush the beaten egg yellow on the top of the breads. Bake in the oven about 90 minutes. (at about 180 celsius or 350 farenheit) Cut the cooled potica into slices, place them on a platter and sprinkle them with vanilla sugar.