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Yugoslavian-Style Coffeecake Is Rich : Sweet Walnut Filling With a Hint of Citrus Gives Delicate Flavor

January 22, 1987

Poteca is a rich and moist coffeecake with a sweet walnut filling. A delicately flavored bread, this Poteca has crunchy walnuts and a hint of citrus reflecting its Yugoslavian origin.

Make Poteca in a hurry with the convenience of frozen bread dough. Its subtle but full flavor will make this coffeecake one that family and guests will ask for time after time.

POTECA

1 (1-pound) loaf frozen bread dough

1/4 cup butter or margarine, softened

1/2 cup brown sugar, packed

1 egg

2 tablespoons milk

1/2 teaspoon vanilla

Peel of 1 lemon, finely grated

2 cups ground walnuts

1/4 cup powdered sugar

Allow frozen bread dough to thaw until pliable. On lightly floured board, roll dough out to 16x12-inch rectangle.

Combine butter with brown sugar and egg. Stir in milk, vanilla and lemon peel. Fold in nuts. Spread walnut filling evenly over dough.

Beginning with 12-inch side, roll dough and filling up jellyroll fashion. Pinch dough along edge to seal in filling. Bring 2 ends together and pinch to form ring.

Place ring on lightly greased baking sheet and let rise until doubled. Bake at 350 degrees 25 to 30 minutes or until golden. Dust ring with powdered sugar, then cool slightly before serving. Makes 1 loaf.

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