An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.

Ann

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Recipe Summary

prep:
1 hr
cook:
1 hr
additional:
3 hrs
total:
5 hrs
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.

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  • Blend 1 cup melted butter with 4 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Add egg yolks, one at a time. Add yeast mixture and mix well.

  • Switch to the dough hook attachment. Add 5 cups sifted flour, salt, and 1 1/3 cup milk l. Beat dough on speed 2 for 10 minutes or until dough has good gluten development. Dust with flour, cover bowl with a clean dish towel, and let rise 2 hours.

  • Cut dough in half and roll out each half as thin as possible on floured board. Keep remaining dough covered with plastic wrap while you work. Spread each thin rectangle of dough with melted butter, honey, raisins, and walnuts, and dust generously with cinnamon.

  • Roll up like jelly roll, place each loaf on a lightly greased baking sheet, cover with greased plastic wrap, and allow to rise for one hour (for loaf pan instructions, see Editor's Note).

  • Bake in preheated oven for about 1 hour, or until crust is deep golden brown and the internal temperature of each loaf reaches 185 degrees F.

Editor's Note:

The bread can also be baked in loaf pans. Proceed as directed, then coil each rolled-up log of dough in a greased 2-pound loaf pan (make a U shape on the bottom of the pan, then double back and coil a second U shape on top). Increase baking time by 15 minutes; cover top of the loaf with foil if it starts to get too brown. A tester inserted in the center of the loaf should come out clean, not sticky, and the internal temperature should reach at least 185 degrees F. Cool in pans for 20 minutes before turning out onto a cooling rack.

Nutrition Facts

529 calories; protein 9g; carbohydrates 48.9g; fat 35.6g; cholesterol 93.2mg; sodium 217.6mg. Full Nutrition
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Reviews (16)

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Most helpful positive review

Rating: 4 stars
12/20/2003
Just like grandma used to make! This recipe is delicious but a lot of work, to roll that dough out so thin you can read the newspaper through it. But if you are Slovenian you owe it to your heritage to make this at least once a year! Read More
(29)

Most helpful critical review

Rating: 3 stars
11/02/2006
I've made and eaten potica all my life. This filling appears harder than it should. I've never used raisins nor would I. Ground walnuts are best and most nut stores sell them already ground. Read More
(13)
16 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/19/2003
Just like grandma used to make! This recipe is delicious but a lot of work, to roll that dough out so thin you can read the newspaper through it. But if you are Slovenian you owe it to your heritage to make this at least once a year! Read More
(29)
Rating: 4 stars
12/12/2008
We have our own family recipe. Potica has been passed down in my family for four generations. We do NOT use raisins and always use walnuts NOT pecans. Either use a cheesecloth or flat sheet on your table for rolling out. Sometimes you have to pull the dough to strech it out. Then you can lift the sheet on the side to have the dough w/filling roll nicely. Read More
(26)
Rating: 5 stars
12/20/2004
I've made potica or povitica as my Croatian Grandma would say for several years but was never satisfied with the dough recipe until I tried this one. It is very easy to work with light and delicious. I increase the amount of raisins and walnuts and grind them into a spreadable paste using a food processor. Also I add between 1/4 - 1/2 cup sweet red wine to the filling recipe. Read More
(23)
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Rating: 5 stars
12/11/2003
This is only one of the many varieties of this slovenian pastry dishes. As one of the reviewers said - do it once a year. It is traditionaally made for Christmass or Easter and is really hard to make it "just right". My mother has been making it for 10 years now and she still hasn't mastered it. Read More
(19)
Rating: 5 stars
09/01/2003
One of the best desserts ever! Read More
(15)
Rating: 3 stars
11/02/2006
I've made and eaten potica all my life. This filling appears harder than it should. I've never used raisins nor would I. Ground walnuts are best and most nut stores sell them already ground. Read More
(13)
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Rating: 5 stars
12/11/2003
I decided I had enough practice in bread baking to take on one of the really difficult ones. I was right in thinking this bread would be a challenge. It's not a problem that potica takes some time to make--lots of breads take time and this one does too. The challenge of this bread is rolling the dough out thin yet not so thin that the filling seeps out. I did two loaves: one about 18 inches long and one about 14 inches long. The filling seeped out of the longer one (too thin layers) and the top layer of the fatter loaf split (otherwise it was fine). So I'm going to keep practicing because even though my loaves aren't as pretty as Olga's or Christine's they tasted really good. Thanks Christine! Read More
(10)
Rating: 5 stars
12/19/2003
Very delicious potica. I ommit the raisins. This recipe is better than the bread we get from our Slovenian baker!!!! Read More
(9)
Rating: 3 stars
11/28/2006
I have a similar recipe given to me by my MIL that has been passed down through her Slovanian family for years. We make a HUGE batch (5 loaves) and the easiest way to cut the loaves is to use unflavored dental floss. It also helps if you use a large cheese cloth to aid in rolling the dough.. Read More
(8)
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