25 November, 2018
Papa-tica (Potica)
Papa-tica (Potica)
Potica is a special that Grame only makes around Christmas time. It is my favorite pastry and goes great with a warm cup of coffee.
Ingredients
Dough
- 2 Cups Scalded Milk
- 2 Tablespoons Melted Butter Mix with Scalded Milk
- 2 Pkg Yeast
- 3/4 Cup Granulated Sugar
- 1/2 Cup Butter or Oleo
- 2 Eggs
- 6 Cups Flour
- 1 Teaspoon Salt
Walnut Filling
- 2 Pounds Ground Walnuts
- 2 Cups Karo Syrup
- 1/4 Pound Oleo
- 1/2 Cup Granulated Sugar
- 4 Eggs Beaten
- 1/4 Teaspoon Salt
- 1/2 Cup Milk
Instructions
Dough
- Mix Dry Ingredients
- Add milk, yeast, eggs to dry mix and kneed until smooth.
- Let dough rise to double size and move to hand stretch station.
Walnut Filling
- Boil Sugar & Karo Syrup ~3 minutes then add oleo.
- After the oleo melts, add ground walnuts & salt
- Remove from heat & add beaten egg mixture
- Add 1/2 Cup milk and mix thoroughly
Hand Stretching, Rolling & Baking
- Preheat Oven to 350 Degrees
- Prepare stretching station by laying out 1 clean non-fitted full-sized sheet on your largest table.
- Flour sheet to prevent sticking.
- Hand stretch risen dough until 1/8 inch thick
- Ladle on walnut mixture and smear to coat entire surface
- Begin rolling by lifting sheet, continue until pastry is log shaped.
- Cut to fit greased baking pan/bread loaf pans.
- Bake for 1 hour or until pastry is golden brown.
- Cool on baking rack.
Notes
This recipe takes some skill to get right, but the fruits of your labor are well worth the effort!
Ingredients
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Instructions
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