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Olga's Potica

Olga's Potica

Christine

Christine

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 {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
  2. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
  3. Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
  4. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
  5. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
  6. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
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Reviews

GREATCOOK
26

GREATCOOK

12/19/2003

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 heritage to make this at least once a year!

HHBB4
23

HHBB4

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 on your table for rolling out. Sometimes you have to pull the dough to strech it out. Then you can lift the sheet on the side to have the dough w/filling roll nicely.

SMARRJ
21

SMARRJ

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 delicious. I increase the amount of raisins and walnuts and grind them into a spreadable paste using a food processor. Also, I add between 1/4 - 1/2 cup sweet red wine to the filling recipe.

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