Pecan Potica Recipe
It is a yeast dough rolled and stretched paper-thin and spread with a mixture of ground walnuts, butter, eggs, cream, and honey or sugar. It is then rolled jellyroll fashion and baked. This recipe puts a southern spin on the traditional sweet treat.
1 tablespoon cane sugar
3 packages of dry yeast (1/4 ounce each)
1/2 cup warm milk
4 egg yolks, reserve whites for filling
1 cup sour cream
1 stick of butter
1 cup of half & half heated
6 1/2 cups of all-purpose flour
3 tablespoons sugar
1 teaspoon of salt
1 tablespoon of grated lemon rind
- Sprinkle 1 tablespoon of sugar over yeast and then add the warm milk. Let that stand until bubbles form throughout.
- Beat the egg yolks by themselves and then mix in the sour cream. Set aside.
- Mix butter in the heated half and half and then allow to cool.
- In a mixing bowl, put 6.5 cups of flour, 3 tablespoons of sugar, salt and lemon rind. Make a well in the middle of the flour mixture.
- Add the egg yolk mixture and the half and half mixture followed by the yeast mixture.
- Mix until all of the liquid has absorbed. (The dough will be soft and just hold together)
- Flour a board and place the dough on it to knead. Knead for about 10 minutes or until the dough is smooth, elastic and no longer sticky.
- Grease a large bowl and place the dough in it to let it rise. After about an hour and a half the dough should double in size.
- While dough rises grind the pecans and make the filling. Grease 3 12x4 potica pans and 1 pie pan.
1 1/2 sticks of butter
1 1/2 cups of half and half, heated
2 1/4 pounds of pecans
2 1/4 cups of sugar
1 cup of honey
1 1/2 tablespoon vanilla
4 egg whites, stiffly beaten
- Heat the butter in the half and half until melted.
- Pour the hot mixture over the ground pecans.
- Add sugar , honey and flavoring then mix until it is well blended.
- Fold in the beaten egg whites.
Rolling out process: Once dough doubles turn it out on to a floured cloth that is large enough to roll the dough to 30x40 inches. Use a rolling pin to roll out the dough from the center. (Be careful not to use too much flour) Roll the dough to a rectangle that is about 30x40 inches.
Spreading: Spread pecan filling evenly over the dough covering the entire surface except about 1 inch at the wider end to be rolled last.
Rolling up process: To give a uniform shape to the cut potica trim about 1/2 inch along the bottom edge of the dough prior to rolling it out. Start rolling the dough with your fingers, tightly at first, along the trimmed edge. Stretch the dough slightly as you continue to roll and keep the side edges as even as possible. When half way, prick roll with a skewer about every 2 inches half way through. Continue to roll until 1 inch from the end. Paint this unfilled area with egg whites.
Panning: When dough is rolled, using the edge of a floured plate, cut off 1/2 inch from each end of roll and place in the pie pan. Cut through the roll with plate, in lengths to fit the greased pans. Fit into pans. Prick roll again about every 2 inches.
Proofing: Cover with a cloth and let rise in a warm draft-free place until doubled in bulk. (1 hour)
Baking: When fully proofed, brush the top of the loaves with the mixture of cream and sugar and bake in a preheated oven at 325 degrees for 1 hour and 10 minutes.
Cooling: Remove from the oven and let cool in pans for 20 minutes. Remove poticas from pans and place upside down on wire rack. Cool completely.