Olga's Potica Best Family Recipes

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Olga's Potica

"An outstanding sweet and yummy Slovenian treat. This recipe become passed down from my first rate aunt Olga. This recipe can use everywhere from 1 to two cups of raisins, the amount is solely up in your taste."

Ingredients :

• 1 half teaspoons active dry yeast
• 1/four cup milk, lukewarm
• 1 teaspoon white sugar
• three tablespoons all-motive flour
• 1 cup butter
• four tablespoons white sugar
• 6 egg yolks
• five cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups milk
• 1 cup butter, melted
• 12 oz honey
• 2 cups raisins
• 1 1/2 pounds walnuts, floor
• 1 pinch ground cinnamon

Instructions :

Prep : 1H	Cook : 24M	Ready in : 5H

• Dissolve yeast in four tablespoons lukewarm milk. Add 1 teaspoon sugar and three tablespoons flour. Stir well and set apart.
• Blend 1 cup melted butter with four tablespoons sugar in the bowl of a stand mixer equipped with the paddle attachment. Add egg yolks, separately. Add yeast aggregate and mix nicely.
• Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/three cup milk l. Beat dough on speed 2 for 10 mins or until dough has top gluten improvement. Dust with flour, cover bowl with a easy dish towel, and allow upward push 2 hours.
• Cut dough in half of and roll out every half of as skinny as possible on floured board. Keep final dough blanketed with plastic wrap at the same time as you figure. Spread every skinny rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
• Roll up like jelly roll, location every loaf on a lightly greased baking sheet, cover with greased plastic wrap, and permit to upward thrust for one hour (for loaf pan commands, see Editor's Note).
• Bake in preheated oven for about 1 hour, or until 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 form on the bottom of the pan, then double returned and coil a 2d U shape on top). Increase baking time by 15 minutes; cowl pinnacle of the loaf with foil if it begins to get too brown. A tester inserted in the center of the loaf have to come out smooth, not sticky, and the internal temperature have to reach at least 185 degrees F. Cool in pans for 20 mins before turning out onto a cooling rack.

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