How to make Authentic Potica a Yugoslavian Nut Roll Recipe

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. 

Total Time: 2 hours

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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.

If you’ve tried this Potica recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

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Potica

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. 

Author: Ann McElfresh adapted from McCall's Cooking School

Nutrition Facts

Potica

Amount Per Serving

Calories 647 Calories from Fat 333

% Daily Value*

Total Fat 37g 57%

Saturated Fat 9g 45%

Cholesterol 93mg 31%

Sodium 314mg 13%

Potassium 298mg 9%

Total Carbohydrates 68g 23%

Dietary Fiber 3g 12%

Sugars 28g

Protein 13g 26%

Vitamin A 8.3%

Vitamin C 0.6%

Calcium 9.6%

Iron 20.9%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Breakfast Cake

Cuisine: European

Keyword: breakfast cake, nut roll

Prep Time: 1 hr 20 mins

Cook Time: 40 mins

Total Time: 2 hrs

Servings: 12

Calories: 647 kcal

Ingredients

Bread

• 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

Filling

• 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

Instructions

1. Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot)
2. Sprinkle yeast over warm water in a large bowl. Stir to dissolve.
3. Stir in lukewarm milk mixture.
4. Add 2 eggs and 2.5 cups flour. Beat with a wooden spoon until smooth.
5. Gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.
6. Place dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
7. Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.
8. 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.
9. When dough has risen, punch down. On a lightly floured surface, turn dough out, cover with bowl and let rest for 10 minutes.
10. Roll the dough out to a 30x20” rectangle.
11. Spread with filling, to 1 inch from edge.
12. Starting from wide side – roll up tightly – jellyroll style. Seal by pinching edges of dough with fingers.
13. On a large greased cookie sheet or seasoned baking stone, form roll into a large coil.
14. Let rise in a warm place (85F), cover with towel, for one hour.
15. Preheat oven to 350F. Brush with 2 Tablespoons melted butter. Bake 35-40 minutes until golden.
16. Cool on wire rack. Makes a whopping 4-pound loaf!