YUGOSLAVIAN POTICA BREAD
VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Recipe #307801, which is what I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986.
Provided by JackieOhNo
Categories Breads
Time 2h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Make Quick Yeast Dough.
- Lightly butter 6-cup kugelhopf or tube pan. Evenly space 10 almonds in bottom of pan.
- Place toasted almonds, the chocolate, and confectioner's sugar in food processor fitted with steel blade; process with on/off pulses until coarsely chopped, then process without stopping until finely ground, about 1 minute.
- Heat butter and milk in small saucepan to boiling. Turn on processor and add liquid through feed tube; process 45 seconds. Add liqueur, if desired, and process just until blended.
- Roll out dough on lightly floured surface into 14x5-inch rectangle. Divide almond filling in half and roll each half into 12-inch long rope. Arrange pieces of filling along opposite long sides of dough 1 inch from edge. Brush center of dough lightly with water. Fold outer edges of dough over filling and foll up sides until they meet in center. Brush dough at center with water and fold bread lengthwise. Pinch to seal rolls together.
- Moisten ends with water and place loaf seam side up in prepared pan. Pinch ends together. Bruch dough lightly with water. Cover with plastic wrap and set aside in warm place until risen by half, 35-45 minutes.
- Heat oven to 400 degrees.
- With kitchen shears, make 6 evenly spaced snips in dough. Brush loaf thoroughly with water.
- Bake 5 minutes. Reduce heat to 350 degrees; bake 15 m inutes longer.
- Let cool in pan 5 minutes; invert onto wire rack to cool completely. Sift confectioner's sugar over cooled loaf. Cut into 10 equal slices.
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hailey _relatable
[email protected]This is the worst potica bread recipe I've ever tried.
IT's ANTOR
[email protected]I'm really disappointed with this recipe.
Tovah Driggs
[email protected]This bread is a waste of time and ingredients.
Rana Rizwan Badal Badal
[email protected]I would not recommend this recipe to anyone.
Cindy Armistead
[email protected]This recipe is not worth the effort. The bread was not very good.
US MADUSANKA
[email protected]I'm not sure what went wrong, but my potica bread turned out really dry.
Qurban Malik
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler potica bread recipe next time.
Ak malang Jan
[email protected]I had some trouble getting the dough to rise, but the bread still turned out pretty good.
Ehan Chowdhury
[email protected]This bread is a bit too sweet for my taste, but it was still very good.
Armando Flores
[email protected]I'm not a big fan of walnut, but I still enjoyed this bread. The dough was very soft and fluffy.
Jonathan 75cent TNT
[email protected]This potica bread is so beautiful! I can't wait to try it.
DRH INTERNATIONALEO
[email protected]I love the combination of walnuts, honey, and spices in this bread. It's the perfect treat for a cold winter day.
Mande Moris
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit. Thanks for sharing!
Amais ali
[email protected]The dough was a little tricky to work with, but the instructions were very clear and easy to follow. I'm really happy with how my potica bread turned out.
g n
[email protected]I followed the recipe exactly and my potica bread turned out perfectly. It was so good that I ate two slices for breakfast!
Spencer Welch II
[email protected]This bread is a lot of work, but it's totally worth it. The end result is a beautiful and delicious loaf of bread that's perfect for any special occasion.
Najibullah
[email protected]I've never had potica bread before, but I'm so glad I tried this recipe. It was absolutely delicious! The walnut filling was especially flavorful.
Yosuf Alizadah
[email protected]This potica bread was a hit at our family gathering! Everyone raved about the rich, nutty filling and the soft, fluffy dough. It was the perfect balance of sweet and savory.