*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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 recipe is really authentic. It is traditionally made for Christmas and Easter.
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. You'll be able to get the dough paper thin and reduce tearing. Also grind the walnuts into a paste instead of chopping them this will keep them from ripping the dough. This dough is exactly like the recipe I use. The filling is a little diff. I've noticed many variations.
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 to work with and that means alot because the rolling of the dough is the hardest and most time consuming. thank you for this recipe
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 cloth. You want it VERY thin! Dough should be about 55" x 35". Here is my tip: As you are rolling the dough/filling, prick w/something very thin (I use a cake tester from Pampered Chef). Keep making several pricks across the length of the dough after every turn. This will keep air out and prevent the dough from getting thick as it bakes. The end result will be a nice, tight spiral. Follow these tips and you will have a DELICIOUS potica!!
If anyone has a recipe for a chocolate potica that does not contain nuts, please let me know. Thanks!!
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 learn this art. It is a time consuming recipe but well worth the effort. We have always used pecans but walnuts would be a less expensive alternative. There are also some minor differences in this recipe and the one I grew up with. It's bitter sweet to see this recipe posted as my family has always kept it a secret but it really is good enough to share. This bread gets better and better the more you make it. TIP: don't over-knead and try to use as little flour as possible.
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 successful but not so unsuccessful that I will not try to make it again. Even though my potica turned out to be quite ugly it tasted pretty good!
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 time also. It took a good chunk of the afternoon to make but a lot of the time was waiting for dough to rise. Growing up Slovenian I always heard what a process it was but it is definitely do-able! Incredible recipe even for me a first-timer!!!