Poteca Nut Roll is a rolled yeast-based pastry layered with a slightly sweet pecan nut and brown sugar filling that you see at Christmas time.
You either have it or you don’t.
And if you are going to be a baker and a pastry maker, you need patience.
I realize many a person does not possess this trait.
For people are always apologizing for making me wait.
I always give them a big smile and say, “I used to teach Junior High, I have the patience of a saint.”
And they smile back and know that I am not mad at them.
Most days I have patience.
When I made this Poteca Nut Roll I had patience.
I made the dough.
Let it rise.
Punched it down, rolled it out and stuffed it with pecan filling.
Then let it rise again.
And then after the almost 3 hours were up, into the oven it went.
Thirty-five minutes later out of the oven it comes.
Since I got the idea to make the bread at 11:00 at night I did not finish until almost 3am (remember I am the night owl).
Obviously there was no light out so I knew that I would not be taking photos of this bread until I awoke the next morning(afternoon).
So I chose to wait on glazing the bread, so it would not get soggy.
I overslept and quickly realized that the beloved Sun Break (a term I never heard of until I moved to the Seattle area…it simply is a break from all the rain…except they last about 15 minutes it seems) would soon be over.
So I jumped out of bed and ran down stairs to quickly make the glaze.
I looked for my sifter and could not find it.
I looked out the window at the looming rain clouds rolling in and thought “screw it”, I just threw together the powder sugar and milk and slopped it onto the bread.
And for that I was severely punished.
Big, giant clumps of non-sifted powder sugar staring back at me on my bread.
Mocking me if you will.
Did the Sun Break pass?
Yes, though I did get a few photos in, BUT it didn’t matter to me because I just kept seeing those horrible little specks of sugar glaring at me. Boo.
So was it worth it to rush?
Not so much.
I think this proves that patience is most definitely needed for a quality product and I am going to buy another sifter so that I have two now and won’t have to go looking for just the one.
Want more recipes like this? Try these:
- 1 package( ¼ ounce) active dry yeast
- ¼ cup warm water(110-115F)
- ¾ cup warm milk(110-115F)
- 1/3 cup sugar
- ¼ cup shortening
- 1 tsp salt1 egg, slightly beaten
- 3 to 3 ½ cups all-purpose flour
- 4 cups ground or finely chopped pecans
- 1 cup brown sugar
- ½ cup unsalted butter, softened
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- milk(amount to be determined on consistency...I used about ¼ cup)
- In a mixing bowl, dissolve yeast in water.
- Add milk , sugar, shortening, salt, egg. And 1 ½ cups flour.
- Beat until smooth.
- Add enough remaining flour to form a soft dough (mine took the whole 3 ½ cups).
- Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top.
- Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
- Combine nuts, brown sugar, butter, eggs, and vanilla extract.
- Add enough milk until mixture is spreading consistency.
- Punch dough down. Roll into a 30-inch by 20-inch rectangle. Spread filling to within 1-inch of edges.
- Roll up from one long side; pinch seams and ends to seal.
- Place on a greased baking sheet; shape into a tight spiral.
- Cover with a towel and let rise in a warm place for about 1 hour or until doubled in size.
- Bake at 350F for 35 minutes or until golden brown. Cool on a wire rack.
- If desired, brush with a glaze of powder sugar and milk (but what ever you do...sift the sugar!)