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Potica

Potica

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Vicky Bryant

This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
  2. In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
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Reviews

Joan B.
115
3/17/2010

I live in Slovenia (for 11 years) and speak the language. I also have a Croatian heritage and my grandmother made potica. Just for the record, the correct pronunciation is po-tee-tza. This recipe is really authentic. It is traditionally made for Christmas and Easter.

Londa
46
12/29/2010

A tip for potica makers. Roll your dough on a floured cloth. After you spread the filling over the dough, pick of the end of the cloth and gently pull letting the dough roll over on itself. You'll be able to get the dough paper thin and reduce tearing. Also, grind the walnuts into a paste instead of chopping them, this will keep them from ripping the dough. This dough is exactly like the recipe I use. The filling is a little diff. I've noticed many variations.

kathy
44
12/23/2009

I have made potica for over 20 yrs. (but) my dough recipe has to be made the night before. I found this one so I could make it the same day. The dough is wonderful, easy to make and wonderful to work with and that means alot because the rolling of the dough is the hardest and most time consuming. thank you for this recipe