Olga's Potica
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.
Gallery
Recipe Summary
Ingredients
Directions
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.