When it's time to bring a taste of Europe to your home for the holidays, Potica a Yugoslavian classic will add a touch of the old country to your table.
Learn to make authentic Yugoslavian Potica and bring a taste of Eastern European Cuisine to your own home.
Potica is a Yugoslavian nut roll that I found the recipe for about 25 years ago and we’ve made this every year ever during the holidays. Grab a cup of coffee and enjoy a slice of this delicious bread… here we go!
Place dough in a lightly greased large bowl. Turn dough over, greased side up and cover with a towel. Let it rise in warm place (85F) free from draft until doubled in size – about an hour.
Roll the dough out to a 30′ x 20” rectangle. Spread the filling evenly over the dough to 1 inch from the edge.
Starting from wide side roll the dough up tightly, jellyroll style. Seal the roll by pinching edges of the dough with your fingers.
On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil. Cover with a towel and let the dough rise in a warm place (85F), for one hour.
Bake 35-40 minutes until golden, then cool on a wire rack.
You can make this recipe and cut the dough into 4 equal parts and make 4 small loaves. They would be the perfect size for a housewarming or holiday gift.
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- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup butter
- 1 cup hot milk
- 2 packages active dry yeast
- 1/4 cup warm water (105-115F)
- 2 eggs
- 4.5 cups unsifted all-purpose flour
- 3 eggs
- 4 cups (1lb) walnuts, finely chopped
- 1 cup light brown sugar , packed
- 1/3 cup butter , melted
- 1 ½ teaspoons cinnamon (I omit due to allergies)
- 1 teaspoon vanilla bean paste or extract
- Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot)
- Sprinkle yeast over warm water in a large bowl. Stir to dissolve.
- Stir in lukewarm milk mixture.
- Add 2 eggs and 2.5 cups flour. Beat with a wooden spoon until smooth.
- Gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.
- Place dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
- Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.
- Make Filling – In a medium bowl beat eggs slightly, add nuts, brown sugar, 1/3 cup melted butter, cinnamon and vanilla. Stir and set aside.
- When dough has risen, punch down. On a lightly floured surface, turn dough out, cover with bowl and let rest for 10 minutes.
- Roll the dough out to a 30x20” rectangle.
- Spread with filling, to 1 inch from edge.
- Starting from wide side – roll up tightly – jellyroll style. Seal by pinching edges of dough with fingers.
- On a large greased cookie sheet or seasoned baking stone, form roll into a large coil.
- Let rise in a warm place (85F), cover with towel, for one hour.
- Preheat oven to 350F. Brush with 2 Tablespoons melted butter. Bake 35-40 minutes until golden.
- Cool on wire rack. Makes a whopping 4-pound loaf!