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My review
Potica
Vicky Bryant
"This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe."
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Ingredients
3 h servings 306 calsOriginal recipe yields 30 servings (2 loaves)
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Directions
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- In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
- In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Nutrition Facts
Per Serving: 306 calories; 17.5 g fat; 35.2 g carbohydrates; 4.5 g protein; 75 mg cholesterol; 174 mg sodium. Full nutrition
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Reviews
Read all reviews 3032 Ratings
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Most helpful positive review
3/17/2010
I live in Slovenia (for 11 years) and speak the language. I also have a Croatian heritage and my grandmother made potica. Just for the record, the correct pronunciation is po-tee-tza. This re...
Most helpful critical review
1/26/2006
I used pecans instead of walnuts, only because that is what I had on hand. just wasn't as good as we thought it would be.
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3/17/2010
I live in Slovenia (for 11 years) and speak the language. I also have a Croatian heritage and my grandmother made potica. Just for the record, the correct pronunciation is po-tee-tza. This re...
12/24/2010
A tip for potica makers. Roll your dough on a floured cloth. After you spread the filling over the dough, pick of the end of the cloth and gently pull letting the dough roll over on itself. Yo...
12/22/2009
I have made potica for over 20 yrs. (but) my dough recipe has to be made the night before. I found this one so I could make it the same day. The dough is wonderful, easy to make and wonderful t...
12/16/2011
This is just like my recipe except mine has 5 egg yolks. For best results, follow tips posted: chop nuts in a food processor to an almost paste-like consistency, roll dough on a floured table c...
12/18/2010
I grew up having this for Christmas every year. My Grandmother would make it and the whole family looked forward to it. With several grandchildren, it was an honor when we were old enough to l...
3/8/2008
A very difficult recipe to make indeed, especially for someone like me who has no bread making experience whatsoever! Be sure to roll the dough out to be very thin. My first attempt was not that...
1/25/2010
Awesome! It tastes amazing coming out of the oven! I told my mother I made it and she said she had a potica pan to put the loaf in. Will try that next time. I will probably add more nuts next ti...
4/17/2007
I made this for easter and it was a hit with the family. this was my first time making bread