Just wondering if anyone has a good recipe for Cinnamon Potica bread. I have never had it and thought I might like to try it for Christmas.

I understand there are several different kinds but thought the Cinnamon would be good to try for Christmas.

I do a lot of breads but hadn't heard of that one, had to look it up. Looks to be a pretty standard yeasted sweet dough, not too hard to work with. Found this well documented article that should walk you through it pretty easily.
http://www.browniebites.net/po...retty-and-delicious/

229R, you've got mail. I'm sending the recipe Mrs. Sigmund uses.

Do you mean povitica?

quote:

Originally posted by Deqlyn:
Do you mean povitica?

I think it depends if you're from Slovenia or, Croatia.

My grandmother made it and she'd inadvertently leave a few shell in.

Try this recipe

Hrvatska!

Very complicated, hard to make it as well as my gma or mom. I cant even eat the bread like ones they try to pass off as povitica. Ill try and snap a pic this xmas. The one you lisyed corsair doesnt even come close to the old world stuff I get. No rolling, hand pulling the dough is how you get it thin!

I was in Ljubljana this Fall our AirBnB host and a driver I hired, would wax poetic about 'their family's' recipe. There's no doubt, the home made kind using mom/grandmother's hands turn-out the best. There was a store in the old part of Ljubljana that just sold potica...it was ok; kinda like babka you would get at a bagel shop here in the US.

My wife bought the ones from the Bakers at Povitica, they had them at Costco and she liked them. We actually have three in the freezer. There are several videos on youtube on making them and recipes on pinterest.

I have not heard of it until now. Looking at the pics online this bread looks like a variation of babka, which I have baked a few times. Too much beer to type up my marzipan babka recipe but here is a link to walnut babka.

https://www.keyingredient.com/...raisin-walnut-babka/

If you want to try something that is really really different, here is a recipe for Cypriot Flaunes. I admit that I cannot vouch for the recipe as I have not made these. There are sweet flaunes or savory flaunes. Do you remember Para's thread about the sweet or savory?

Anyways, two reasons that I did not bake these are because of the uncommon spices, and the lopsided reviews. Loved or hated.

Putting it out there for your information and the SF baking cadre. If you do it, please review.

http://www.greatbritishchefs.c...ipes/flaounes-recipe

https://blog.arousingappetites...riot-easter-dessert/

Heres the real stuff gents.

^^^^^Looks good Deq

That looks awesome, Deq!

229 you could always cheat and go here

Looks good.

Another type of Christmas bread, Cesnica.

https://www.thespruce.com/serb...weet-cesnica-1135833

Outstanding Deqlyn! I can smell it through my laptop..

This is the time of year when I stuff myself with potica...

It's common in northern Minnesota, brought here by Slovenian immigrants working in the mines. There's still local bakeries that sell it and ship it, but it's not cheap, because it's labor-intensive to make.

My mother was Slovenian and an excellent cook/baker. I helped her with make potica when I was a little kid, primarily by grinding walnuts with a hand grinder. The general recipe is a pastry-type dough rolled thinly; then a mixture of finely ground walnuts and honey with spices like cinnamon, cloves, etc spread on top of the dough, rolled-up, cut into loaves about 12 inches long and baked. The end product should be moist. I like mine with a little butter when I have my morning coffee.

Might be a possible future Karma...

quote:

Originally posted by mark60:
That looks awesome, Deq!

229 you could always cheat and go here

Know the family. Unfortunately the machine made isnt as good but it works if you dont know how to make it!

quote:

Originally posted by mesabi:

...My mother was Slovenian and an excellent cook/baker...

In my case it was my grandmother from Czechoslovakia who taught it to my mother and somehow my wife figured it out too. I do not recall calling it potica 50+ years ago, I think it was "nut bread."

No matter what the name, it's delicious!