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My review
Olga's Potica
Christine
"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."
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Ingredients
servings 529 calsOriginal recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
- Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
- Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
- Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
Nutrition Facts
Per Serving: 529 calories; 35.6 g fat; 48.9 g carbohydrates; 9 g protein; 93 mg cholesterol; 218 mg sodium. Full nutrition
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Reviews
Read all reviews 1616 Ratings
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Most helpful positive review
3/5/2000
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 he...
Most helpful critical review
11/2/2006
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.
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3/5/2000
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 he...
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 o...
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 d...
1/4/2001
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 t...
11/2/2006
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.
11/2/2003
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 ti...
2/25/2003
Very delicious potica. I ommit the raisins. This recipe is better than the bread we get from our Slovenian baker!!!!