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!
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
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
- Preheat oven to 350 degrees.
- Put milk and oleo in a pan and heat till oleo melts. Cool to lukewarm.
- 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.
- To make filling, mix ground nuts, hot milk, sugar and vanilla. Cool before adding fluffy egg whites. Fold them into mixture.
- Roll half the dough onto a floured cloth or parchment paper into an 18”X18” square.
- 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.
- Repeat with the rest of the dough.
- Bake for 30-40min or till brown.
Source: My dad, adapted from Grandma