Olgas Potica
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
INGRIDIENT
DIRECTION
Step: 1
Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
Step: 2
Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.
Step: 3
Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.
Step: 4
Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.
Step: 5
Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor’s Note).
Step: 6
Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.
NUTRITION FACT
Per Serving: 529 calories; protein 9g; carbohydrates 48.9g; fat 35.6g; cholesterol 93.2mg; sodium 217.6mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.
