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Every Christmas I make nut rolls also known as "potica". I follow the directions exactly but they have a tendency to sometimes split and the nuts ooze out. Someone suggested to roll them loosely and prick with fork in several areas but this doesn't work. They are still tasty but I would like to give some as gifts and want them to look better. Can anyone help?
Without seeing the actual recipe all I can suggest it to incorporate the chopped nuts right into the (cookie?) dough and roll into sticks???
Well, I looked in the recipe search box. There they call it Poteca. In Germany it is a "Mandel-Kranz" (almond wreath) and the roll was shaped into a circle. My father made many of them in our bakery and his never split, but mine do occasionally. Maybe it has something to do with the different flour in the US?? who knows, or even the wrong temperature or time in the oven. Our filling of the cookie dough like baking powder dough was melted butter, sugar, cinnamon, some soft almond paste and finely chopped nuts.
My father cut a pattern of little "nips" all over the top of the roll, using scissors; After baking they stood up like little thorns Perhaps all those little holes all over let the steam escape more evenly than one long slit, although it does not always work for me either. Who knows, maybe it takes an old brick bakery oven to bake them without splitting........
The finished" Mandelkranz" was usually about 12'-13" in overall diameter, the hole in the middle of the "wreath" was about 5". We used either a very thin sugar glaze or just dusted with powdered sugar after it was cold.
If I make another one I will try a lower oven temperature by 25 F and see what happens. I am even tempted to throw tradition out of the window and bake one in a bred pan, maybe that will keep it from splitting???
I think the main thing is it tastes good even if the shape is not traditional.
Try chilling after mixing, then right into a preheated oven. Maybe in refrig for an hour and half
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