Learn to make authentic Yugoslavian Potica and bring a taste of Eastern European Cuisine to your own home.
This was a guest post by Cooking Healthy For Me. (this blog no longer exists)
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 enjoy delicious desserts you may also like these recipes:
- Bee Sting Cake
- The Best Tiramisu You Will Ever Make
- Pumpkin Crunch Cake
- Pineapple Butter Cake
- Chocolate Mousse Cake
Potica
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
- 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!
Nutrition
Darryl
I make something similar, but it is not with yeast. My grandparents on my dad’s side were Russian and Slovak from the old country. With how poor folks were from the old country, I wonder if yeast would have been used. Maybe beer yeast? My recipe uses cream cheese, butter, , vanilla, egg yokes and flour. I play with the recipe and add in leveling agents. The filling I use is a caramel toasted pecan and almond that is accented off with spiced rum and orange zest. Two of the egg whites are used to make a sugar vehicle for the caramel nut mix. It bakes at 375 for 20-25min being egg washed the last 3-5 for sheen. I never remember my grandmother making a bread dough version, but all that matter is it is dang delicious. Thanks for sharing this one.
Louise Gray
My grandparents were from Slovenia. This was a staple at our house for the holidayz. I was determined to make it for this 2020 holiday season. I made a few adjustments to suit my dietary preferences. I used almond milk, egg whites in a carton, and Land of Lakes margarine. It turned out well, Loved how my house smelled while baking it. Brought back memories. This will be my go to recipe for Potica.
Jackie Winne
Just like my Grandma’s – Thanks so much for this recipe!
Linda Burgeson
I’m going to try this…. my gramma used to make it… can I add honey to the filling recipe . One cup? Thx for your advice and a Happy Holidays!
Chef Dennis Littley
I’m not entirely sure how it will react since this was a guest post and the original blogger is no longer around, but if you do, you may want to cut back the brown sugar.
Darlene
I can’t physically knead anymore, can this dough be made in a bread machine without any recipe changes?
Chef Dennis Littley
I’ve never made this dough using any type of mixer Darlene, but I don’t see why a bread maker or mixer wouldn’t work.
Larry Mayer
In my Slovenian Grandmother’s novel that she wrote 100 years ago, when the female protagonist was asked how she made her potica, she replied, “Keep the sponge warm and don’t chill the dough.” Do you know what she is referring to?
Chef Dennis Littley
The sponge would be sort of a starter for the potica, it isn’t used in this recipe. As for don’t chill the dough, that isn’t something you would normally do for this type of bread. I think the saying is probably more poetic in reference than literal. Of course, not being versed with this type of cooking it could be an accurate statement.
Rose Mary
Easy to follow directions, Smells wonderful, Just took it out of oven. Going to surprise my parents for Easter. Delicious !
Victor
The recipe I use came with my grandmother from Ljubljana in 1942.
The filling contains honey, 1 tsp lemon zest and white raisins replacing the brown sugar.
The dough is rolled out on a floured tablecloth which is then used to create the roll.
The roll is cut in half and baked in bread pans lined with parchment paper.
Rachel
My grandfather was Yugoslavian and made this every year at Christmas time. Sadly nobody had his recipe after he passed .I found yours and it is exactly the same. Thank you so much for posting this.
Chef Dennis Littley
you’re welcome! I hope it makes your holidays happier!
Viviane Pavich
I never asked my mother-in-law for her recipe ,I just found your recipe and I will make it for Thanksgiving. I will let you know how it turns out. Thank you.
nina
We made this for Christmas and it was amazing. I used a little less salt. Also it does take a few hours so make sure you have a good chunk of time.
Chef Dennis Littley
I’m happy to hear you enjoyed the recipe!
Jack Smith | BBQRecipez.com
My granny was an amazing baker too.. or at least that’s how I remember it! She made the best biscuits.. and she’d have no idea what a blog is if she was still around 😉 These potica look amazing!
Carla
I have made this but the top crust rises & pulls away from the body of the roll. Do I have too much flour as it rolls up? Should I prick the loaf as I roll it up? Even as I slice it the top crust falls away from the loaf? I an puzzled as I have made this many times & cannot figure out why this is happening?
Chef Dennis Littley
Carla, this was a guest post done for me and unfortunately I can’t get a hold of the person that wrote the post, so I don’t have an answer or you
Naterica
I just watched the American Baking show and they said that happens from the steam that comes off the filling, that the top crust needs to be rolled thinner…
Rajki
My mother told me to brush egg whites on rolled dough .yes, it have to be rolled thinly roll it tightly
Rhiannon H
Carla, in my community (heavy Slovenian influence), the many bakers who make and sell potica (many offer it year-round), the top layer falls away like you describe. The many years I’ve had potica, it’s always been like that. It doesn’t bother me, but I suppose for presentation purposes it wouldn’t be welcomed. I know when I buy it, it’s been refrigerated since they make so much of it at once. Maybe that’s the reason?