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My review
Olga's Potica
Ann
"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
5 h servings 529Original recipe yields 24 servings
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- US
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Directions
{{model.addEditText}} Print- Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
- 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.
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Footnotes
- 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.
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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!!!!
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 u...