Walnut Poteca

Rating: 4.57 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This recipe is time consuming to make, but worth the effort. The rolls freeze well when wrapped securely with foil. You will have enough to feed an Army, but it will disappear quickly!

By Arlene

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Recipe Summary

Servings:
56
Yield:
14 nut rolls
Nutrition Info
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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified

Directions

  • Beat butter, 2 cups sugar, and egg yolks. Dissolve yeast in 4 cups of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured wax paper and cover with tea towels, let rise while making nut filling.

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  • Heat oven to 350 degrees F (175 degrees C). Combine honey, 3 1/4 cups hot milk, 3 1/2 cups white sugar, egg whites and ground walnuts.

  • Roll out one piece of dough into a large rectangle about 3/4 inch thick and spread with about 1 1/4 cups filling. Roll up jellyroll fashion and place on cookie sheet, seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.

Nutrition Facts

Per Serving:
617 calories; protein 13.4g; carbohydrates 67.6g; fat 35g; cholesterol 63.9mg; sodium 116.9mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

sandy v
Rating: 5 stars
12/21/2007
I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today I cut down the recipe to 14 servings (4 rolls) in case it didn't turn out. It turned out great. I left the dough in a ball to rise for several hours (my fast rising yeast must have been on strike). Then I formed the rolls and poked it with a fork to let the steam escape before cooking. I brushed the tops with melted butter when they came out of the oven. They really weren't much trouble at all to make on a small scale. Hopefully the picture I sent will show how good they look! Read More
Helpful
(36)

Most helpful critical review

Lady Fin
Rating: 3 stars
06/02/2008
Nut Roll!! I am so happy to see someone put up a recipe similar to my grandmothers famously delicious nut rolls!! Of course Grandma's is the best. And as soon as I get the exact recipe from her I will post it up here. Read More
Helpful
(7)
14 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
sandy v
Rating: 5 stars
12/20/2007
I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today I cut down the recipe to 14 servings (4 rolls) in case it didn't turn out. It turned out great. I left the dough in a ball to rise for several hours (my fast rising yeast must have been on strike). Then I formed the rolls and poked it with a fork to let the steam escape before cooking. I brushed the tops with melted butter when they came out of the oven. They really weren't much trouble at all to make on a small scale. Hopefully the picture I sent will show how good they look! Read More
Helpful
(36)
ROSE MAXWELL
Rating: 5 stars
11/11/2003
A classic! Fabulous and festive. Read More
Helpful
(16)
Denise Beckham-Wadley
Rating: 5 stars
01/08/2008
I made this and everyone said it was better than grandma used to make. Time consuming but well worth the effort! Read More
Helpful
(9)
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Lady Fin
Rating: 3 stars
06/02/2008
Nut Roll!! I am so happy to see someone put up a recipe similar to my grandmothers famously delicious nut rolls!! Of course Grandma's is the best. And as soon as I get the exact recipe from her I will post it up here. Read More
Helpful
(7)
Elaine C.
Rating: 5 stars
02/17/2011
This is an excellent recipe. I was worried because the dough was so stiff (I did not use all the flour called for) and so slow to rise. The wait was worth it. Very moist flavorful bread. I added some chopped dates to the filling otherwise followed the recipe exactly. Much easier to make than the mother in laws recipe from Yugoslavia and best of all my husband says it tastes better! Read More
Helpful
(4)
beth
Rating: 5 stars
03/22/2007
i really enjoyed this. it was worth the effort. Read More
Helpful
(2)
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Tammy
Rating: 5 stars
12/06/2010
Just like Grandma made! I also cut this down to 14 servings (4 rolls). I might try to make this next year for co-workers instead of small holiday gifts! It's good that the original recipe is for 16 rolls! Read More
Helpful
(2)
GOGO
Rating: 5 stars
04/26/2012
I love potica but I never have any luck with raised dough recipes. Read More
Helpful
(1)
Jolene Marrone
Rating: 3 stars
07/18/2017
I followed this recipe to a tee but it is unclear when to do certain steps like when to add the butter sugar and egg mixture to the milk... how long to raise the dough... I have some bread making skills so I filled in the blanks. It turned out nicely but it's not as moist as I would have liked. This could have been my oven. I'll probably have to continue my search for a good walnut bread roll unless anyone has a few hints for me. Read More
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