Potica Nut Roll

Potica is a  Slovenian dense, sweet, yeast nut bread cut from tightly rolled loaves. I remember this being the number one thing Grandma would bake whenever she came to visit. Quite possibly my favorite part of being Slavic. However, she is one of those magic bakers that never needs a recipe, ever. So when her children asked for the recipe for her Potica, each one received different versions. This resulted in my dad attempting to find the best combination from each recipe, and I am posting his results. He found the perfect balance between the bread and nut filling.

My dad actually came to visit this past weekend and since I had never attempted to make this myself before I thought I’d let the recipe be passed down the generations properly. So this was one of our activities for the weekend! I love baking and cooking with my dad. I love baking and cooking with almost anyone actually.

My favorite way to eat this is toasted with some butter spread over. It’s great for Breakfast, but sweet enough to pass for dessert as well. Although it does take a bit of effort to make, it is surely worth it. And please use a floured cloth or parchment paper to roll the dough out on. It makes the rolling up step soooo much easier!

Ingredients:

DOUGH

3-1/2 cup flour

3/4 cup scalded milk

1-1/2  sticks of oleo-unsalted (can you tell this is an old recipe? Oleo is just margarine)

3 egg yolks beaten

1/4 tsp salt

1/2 cup sugar + 2 Tbsp

1 package yeast

1/4 cup warm water

FILLING

1 lb walnuts (4 cups if you don’t have a scale), ground fine in food processor

3/4 cup sugar

3 egg whites beaten fluffy

1/2 cup hot milk

1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees.
  2. Put milk and oleo in a pan and heat till oleo melts. Cool to lukewarm.
  3. Dissolve yeast and 2 Tbsp sugar in 1/4 cup warm water.  Add 1/2 cup sugar and salt to oleo/milk mix. Add half of the flour and beat well. Add yeast mix and egg yolks. Add remainder of flour.  Beat well. Dough will be sticky. Sprinkle with four, cover tightly and refrigerate overnight.
  4. To make filling, mix ground nuts, hot milk, sugar and vanilla. Cool before adding fluffy egg whites. Fold them into mixture.
  5. Roll half the dough onto a floured cloth or parchment paper into an 18”X18” square.
  6. Spread half of the nut mix onto dough. Roll up with the help of the cloth/paper, seal ends and place seam side down in a greased tube pan, cake pan or cookie sheet. Prick top with fork.
  7. Repeat with the rest of the dough.
  8. Bake for 30-40min or till brown.

Source: My dad, adapted from Grandma

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20 Responses to “Potica Nut Roll”

  • oh Erin, that looks delicious!!!!!!! Makes me wish I hadn’t just started french bread dough…. (I’m a multi-tasker…working from home and making bread simultaneously lol)

    But seriously that looks so good! I’ve never had it!

  • This looks great! Love it. My mom makes this every Christmas & Easter. We ALWAYS have it for Christmas breakfast with fried apples. It came down from my dad’s dad through their family. I know my mom has a copy of my grandfathers handwritten recipe he got from his sister, but mom hasn’t shared it with me yet…

    great recipe. everyone should try it. 🙂

  • looks lovely! wonder if it would work with soymilk….

  • I love when a recipe comes with great memories! What a great looking bread.

  • Oh my word, that looks amazing. I love nuts and cinnamon in warm dough and i love how well this is rolled to get a thin crust.

  • This is new to me but it sounds delicious. The filling looks perfect!

  • Favorite part of being Slavic 🙂 So true! I grew up with potica, learned to make it from my mother, who is of half-Slovenian descent. Just like you, she never got a recipe from her mother, so she got one from a Serbian friend that she swears tastes just like her mom’s. Our version uses a refrigerated yeast dough with sour cream and honey in the filling.

  • Thanks! I made this for my Polish in laws. Mine wasn’t as pretty as yours but so delicious. I will make it again for sure!

    • spiffycookie:

      Yay! Glad you tried it and liked it.

      • Thanks. I just made this again. The dough didn’t rise overnight (yikes!) so I made another batch today and just let it rise until doubled on the counter. It was so much easier to handle than the fridge dough! Just thought that might help someone. Thanks again for posting this recipe.

  • Ellen:

    THANK YOU!!! This was a family Christmas tradition and I could not find the recipe card from my mom.

  • […] I am half czech, I have not dabbled in the food much beyond my grandmother’s potica so I took the opportunity to try out another czech sweet bread in the form of this breakfast […]

  • I am full blooded German. My mother had a neighbor that showed her how to make this. For years my mom would make this every Christmas. It freezes well also. I love working with yeast and the recipe I saw is spot on. The measurements might be different because when I roll it out, I use a clean floured sheet that I anchor with strings at the corners on our table. The dough rolls out rather large …then I simply remove ties and roll the dough up by lifting the sheet slowly. My mom would cut the roll on both ends to fit in the tube pan ( angel food cake) and bake the two ends that she connected into one in another pan and bake it about half the time as the full potica. We would slice and enjoy that first….I made one for Christmas this past year from my mom’s recipe. Haven’t done it in years. My daughter cried when I asked her how she liked it. My mom and dad passed almost 5 years ago. With tears rolling down her face she said ” tastes just like grandma’s.”

    • spiffycookie:

      Sharon, such a cute story about your daughter and I’m sorry to hear your mom and dad have passed. My dad also prefers using a clean sheet to roll out on and then uses it to roll up the dough. He splits the dough in half before rolling it out so maybe that’s why yours rolls out larger. It really is a great recipe. I know I am thankful that my grandmother passed her recipe down and hope to see her for her 100th birthday next December!

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