Walnut Poteca

Name: Walnut Poteca
Yield: 14 nut rolls
Ingredients: 1 pound butter; 2 cups white sugar; 12 egg yolks; 1 teaspoon salt; 4 cups warm milk; 2 (.25 ounce) packages active dry yeast; 20 cups all-purpose flour; 16 ounces honey; 3 ¼ cups hot milk; 3 ½ cups white sugar; 12 egg whites; 5 pounds ground walnuts

Rating: 4.57 stars

14 Ratings
15 Reviews
3 Photos

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 test

Servings:

Yield:

14 nut rolls

Nutrition Info

Directions

Step 1
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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Step 2
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.
Step 3
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

Reviews (15)

Most helpful positive review

sandy v

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

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 Helpful Most Positive Least Positive Newest

sandy v

12/20/2007

Helpful

(36)

ROSE MAXWELL

11/11/2003

A classic! Fabulous and festive. Read More

Helpful

(16)

Denise Beckham-Wadley

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)

Lady Fin

06/02/2008

Helpful

(7)

Elaine C.

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

03/22/2007

i really enjoyed this. it was worth the effort. Read More

Helpful

(2)

Tammy

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

04/26/2012

I love potica but I never have any luck with raised dough recipes. Read More

Helpful

(1)

Jolene Marrone

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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All Reviews for Walnut Poteca

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Walnut Poteca

Servings Per Recipe: 56
Calories: 617.3

% Daily Value *

protein: 27 %

carbohydrates: 22 %

dietary fiber: 16 %

sugars:

fat: 54 %

saturated fat: 37 %

cholesterol: 21 %

vitamin a iu: 6 %

niacin equivalents: 44 %

vitamin b6: 17 %

vitamin c: 1 %

folate: 34 %

calcium: 9 %

iron: 19 %

magnesium: 28 %

potassium: 8 %

sodium: 5 %

thiamin: 51 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.