Amanda A-mangia: Potica – Slovenian Easter nut bread

Potica is a traditional nut roll served at Easter in Slovenia. It is very popular in some parts of the United States as well. Potica is pronounced (po-TEET-sah). It is a yeast dough rolled and stretched thin and spread with a mixture of ground walnuts, butter, eggs, cream, and honey or sugar. It is then rolled like a swiss roll and baked.



1 1/2 tsp active dry yeast

1/4 cup sugar

1/4 cup milk, warmed

1 cup butter, softened

6 egg yolks

1 1/2 cups milk

5 cups flour

1tsp salt

Filling and coating

1/2 cup butter, melted

1 cup honey

6 cups chopped walnuts

1 cup sugar

1Tblsp cinnamon

Pinch of salt

  1. In a mixing cup, dissolve yeast, 1tsp sugar and 3Tbls flour in the warm milk. Mix and let stand 10 minutes
  2. In a large mixing bowl, cream butter with remaining sugar (beat 2-3 minutes until light and fluffy) on a medium setting on your mixer. Add egg yolks one at a time, beating after each addition. Add the reserved yeast mixture, remaining milk, 4 cups of flour and the salt. Mix using a rubber spatula until there are no white flour spots and a dough begins to form. Add the remaining flour a half cup at a time. Turn the dough onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).
  3. Lightly grease a large bowl. Place the dough inside. Cover with a damp cloth. Leave to rise until doubled in volume (about 1 hour).
  4. Make sure your walnuts are finely chopped (use a food processor) or they will tear the dough when rolled. Combine with sugar and cinnamon. Reserve.
  5. Place baking paper on two baking sheets. Remove dough from bowl, divide into four equal pieces. Place one piece of dough onto a lightly floured counter top. Roll it out into a rectangle that is almost twice as long as it is wide and 1/4-inch or less thick.
  6. Spread 2Tblsp of melted butter across the rectangle, making sure that it is well-covered. Use more if needed. Spread almost two cups of the filling across the dough. Drizzle the filling with 1/4 cup of warm honey. Begin rolling from width (not length) as you would a swiss roll. Every two turns prick the dough with a fork. Pinch the ends closed and place seam-side down on the prepared baking sheet.
  7. Bake for 25 minutes or until the top is golden brown at 180 degrees.
  8. Remove. Allow to cool before eating/slicing. Day old Potica is the best as the filling has more time to permeate the pastry.



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