Potica (nut Roll)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Polish | 1 | Servings | |
INGREDIENTS
| 6 | Egg whites, beaten til stiff | |
| but not dry | ||
| 4 | c | Chopped almonds |
| 1 1/2 | c | Granulated sugar |
| 1 1/2 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| 1 | t | Almond flavoring, or |
| extract | ||
| 1/4 | c | Realemon juice |
| 2 | Yeast | |
| 1 | c | Lukewarm milk |
| 1 | t | Sugar |
| 1/4 | lb | Butter -AND- |
| 1/2 | lb | Margarine, very cold |
| 5 | c | Sifted all-purpose flour |
| 2 | T | Sugar |
| 1 | t | Salt |
| 6 | Egg yolks, beaten | |
| Nut filling, above | ||
| Slightly sweetened black | ||
| coffee |
INSTRUCTIONS
Here are some Polish recipes I've gotten from my mother-in-law. They are "word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these help. Mix all ingredients, then fold into beaten egg whites. If too thick to spread, add a little cream or half and half for easy spreading. Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter and margarine into flour with 2 tablespoons sugar and 1 teaspoon salt. When mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks. Mix well. Shape into a ball, pat lightly with flour and wrap in waxed paper. Refrigerate 4 hours or overnight. Next day, divide roll in half. Roll each piece into rectangle 1/4 inch thick. Spread out filling and roll up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise until doubled, 1 1/2 hours. Brush tops with coffee and bake at 400 degrees for 45 minutes or til nicely browned. Note: This is a must for all Polish households on holidays. Posted to EAT-L Digest 03 Apr 97 by "Raymond F. Falcon" <jtfalcon@embarqmail.com> on Apr 3, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 8170
Calories From Fat: 3660
Total Fat: 430.6g
Cholesterol: 1324.5mg
Sodium: 2429.2mg
Potassium: 4916.4mg
Carbohydrates: 937.3g
Fiber: 84g
Sugar: 360.7g
Protein: 199.7g