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Teresa Luis
Приєднався 28 січ 2013
Croatian Walnut Bread
Mary Teresa Burdick's
WALNUT BREAD RECIPE
~7 cups flour
1 1/2 teaspoons salt
1/2 cup butter
2 cups whole milk
1 teaspoon sugar
2 packets yeast
1/4 cup warmed water
3 large eggs beaten
3/4 cup sugar
Baba's Walnut Mixture
see recipe
Scald milk for dough, add butter and 3/4 cup sugar, beat until creamy. Dissolve yeast in warm water with 1 t. sugar for 5 minutes. Add milk mixture, salt, yeast mixture and flour. Knead for 5 minutes on a floured surface, then slap dough on flat surface for 100 times. Put in a greased bowl and let rise until it is doubled (about 2 hours). Roll dough out 1/4 inch thick spread Baba's Walnut Mixture and roll like cinnamon roll. Cut to fit in grease bread loaf pan. Do not let rise. Bake in 350 degree oven for 45 minutes. If the loaf pan is small check after 15 minutes or until lightly browned.
Cool on rack after resting in pan for 5-6 minutes. Freezes well..
WALNUT BREAD AND ROLL FILLING
Almond Filling:
1 cup butter
1/3 pound brown sugar
3 tablespoons almond extract
1 (8-ounce) can almond paste
Walnut Filling:
2 pounds walnuts ground
1 cup sugar
1 cup milk
3 large eggs
1 cup honey
1 cube butter
Almond filling:
Mix all ingredients with high speed mixer.
Walnut filling:
Scald milk take off heat and add butter, sugar, honey, walnuts eggs and vanilla. If too thin add more walnuts.
Take 1 part Walnut Filling to 1/2 part Almond Filling, mix well. Use as spread on sweet rolls or sweet bread.
Reserve the other 1/2 of Almond mixture in freezer for another batch. Will freeze for up to 1 year.
WALNUT BREAD RECIPE
~7 cups flour
1 1/2 teaspoons salt
1/2 cup butter
2 cups whole milk
1 teaspoon sugar
2 packets yeast
1/4 cup warmed water
3 large eggs beaten
3/4 cup sugar
Baba's Walnut Mixture
see recipe
Scald milk for dough, add butter and 3/4 cup sugar, beat until creamy. Dissolve yeast in warm water with 1 t. sugar for 5 minutes. Add milk mixture, salt, yeast mixture and flour. Knead for 5 minutes on a floured surface, then slap dough on flat surface for 100 times. Put in a greased bowl and let rise until it is doubled (about 2 hours). Roll dough out 1/4 inch thick spread Baba's Walnut Mixture and roll like cinnamon roll. Cut to fit in grease bread loaf pan. Do not let rise. Bake in 350 degree oven for 45 minutes. If the loaf pan is small check after 15 minutes or until lightly browned.
Cool on rack after resting in pan for 5-6 minutes. Freezes well..
WALNUT BREAD AND ROLL FILLING
Almond Filling:
1 cup butter
1/3 pound brown sugar
3 tablespoons almond extract
1 (8-ounce) can almond paste
Walnut Filling:
2 pounds walnuts ground
1 cup sugar
1 cup milk
3 large eggs
1 cup honey
1 cube butter
Almond filling:
Mix all ingredients with high speed mixer.
Walnut filling:
Scald milk take off heat and add butter, sugar, honey, walnuts eggs and vanilla. If too thin add more walnuts.
Take 1 part Walnut Filling to 1/2 part Almond Filling, mix well. Use as spread on sweet rolls or sweet bread.
Reserve the other 1/2 of Almond mixture in freezer for another batch. Will freeze for up to 1 year.
Переглядів: 17 190
When baking, amounts matter, but back in the day(we can all relate), it was by sight. I could not exactly eyeball 1 t./T....1/2 or 1/4 C. of anything...through repetition, we learn. That is the beauty and that is what makes every time have different outcomes...talking more of meal recipes vs. baking, but I think you get it.
Teresa Luis....DO NOT KNOW...BUT CHERISH THESE VIDEOS AND BE GLAD/PROUD THAT YOU DID record. You have a forever moment that you can relive all the feelings of that day. You are so very lucky. The rest of us are kicking ourselves because we did not think of doing the same....or modern tech. was not up to par. God Bless your Grandma. Merry Christmas girlie. Please do not take offense to the 'girlie' word. We all live varieties of each other's lives. Most of us had Grandma's and have our own stories. Peace and Love to you and yours.
Good
Povitica i dont know but orehnjača means basically walnuts made of walnuts had it lots of times my grandgrandma did it lots of times yes in Croatia btw 😊
Thank you, thank you.....l wish l was there with you all....my mum used to do this withme....l thoroughly enjoy watching you all, it reminded me of my time with my mum and the lovely atmosphere of cooking and bonding with our mothers. l can see your family has this.What a lovely mum and family you have. I see it in your daughter. May God bless you all. With love from Melbourne, Australia... Croatian-Australian. Pozdrav sivima!
thank you for sharing the method. My grandma stretched her dough by hand to cover her entire dining table, on a floured tablecloth. It was then rolled by lifting the edge of the cloth and coaxing the roll along. Then it was curled into a snail and put in one large, square pan to rise and bake. Such an honor to have been able to make it with her. I still make it her way but my table isn't nearly large enough.
POTICA is SLOVENIAN
Potica je Hrvatska -
Potica is Slovenian, not Croatian!
walnut filling has 1 "cube" butter, or 1 cup? thx!
1 cube or 1/2 cup of butter
Aha!. Thanks. In USA we don't have cubes, but we do have "sticks". Glad I asked.
i really enjoyed this video; I learned that you can roll the dough "per loaf" meaning i dont have to have a 6 ft table :) Martha is so sweet! I could hardly believe she was 91! Perhaps 'another' video on how she has managed to age so very nicely and keep a sweet nature and sense of humor :) I enjoyed hearing her recount memories...so interesting her mother responded to a "request for a bride". Oh my goodness isn't that something?! Thank you for opening your home and hearts it was a real treat! I am going to try Martha's recipe for potica this year :) Merry Christmas !
Potica is a Slovenian word! Croatians call this Orehnjaca or Povitca
what a wonderful acct of family hx I wish you would show it finished and cut into a slice my grandmother made "nutbread" every holiday. after she died I found an old recipe for it from a newspaper but whenever I tried to make it, it came out drier than hers and the layers were more separated than hers I wonder if she too skipped the second rise of the dough that her recipe also called for. you are so lucky to have this on video. happy holidays to you this christmas
I grew up having nutroll and poppyseed roll and is excited to find this video. My Nana made these during the holidays as well, and I have missed having them all these years. I am planning to give it a try! Thanks So Much for showing me how it's made! :)
I'm half Croatian and I grew up in Roslyn WA
She grew up in Longview WA
She mentioned they were in Washington state. Which town?
I always knew you gals would be in pictures.
I have some questions...Saran Wrap was not released for cooking until 1949. How did those in the old country cover the dough to let it rise if this space-age plastic was not available? Could one substitute almonds or pecans for the walnuts? Also, is it possible to get a copy of Grandma Mary's cookbook? I would love to have one. Sincerely, J. D. Burdick, of the Atlanta, GA Burdicks; son of M. V. Burdick, of the Milton, FL. Burdicks
jburd79 I
Mom's on UA-cam!