A rich, very special recipe popular in many southern European countries. This version of Potica (pronounced poh-tee-sa) features a walnut-swirl and an easy-to-form snail shape.
See a blog post featuring this recipe by Amanda from Fake Ginger: http://fakeginger.com/2011/12/01/potica/ .
This recipe makes 2 coffeecakes
|Sour cream||1/2 cup|
|Egg, large, room temperature||1|
|Bread Flour||2+3/4 cups|
|Active Dry Yeast||2+1/4 tsp|
|Walnuts, ground||2 cups|
|Brown sugar, packed||1/4 cup|
|Half and Half cream||2 TBSP|
|Butter, softened||1/4 cup|
Bread Machine Method
Place room temperature ingredients into pan in the order listed. Have water at 80°F. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. When cycle is complete, remove dough from pan. Continue with Shaping, Rising and Baking directions below.
Combine yeast, 1+1/2 cups flour, sugar and salt. Heat water, sour cream and butter to 120°-130°F. Add to flour mixture; blend on low speed. Add egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
FILLING: In a small bowl combine filling ingredients and blend until smooth.
Shaping, Rising and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll each half to 15 x 12- inch rectangle. Spread with half of FILLING. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Loosely coil foil to form a snail shape. Cover; let rise until indentation remains after lightly touching side of loaf. Bake in preheated 350°F oven 20 to 25 minutes until golden brown; cool on rack. If desired, sift powdered sugar over top before serving.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.