Potica  Recipe
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Potica

By: 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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 320 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
3 Hrs

Servings  (Help)

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Original Recipe Yield 2 loaves
 

Ingredients

  • 1 1/2 teaspoons active dry yeast
  • 1/4 cup white sugar
  • 1/4 cup milk, lukewarm
  • 1 cup butter, softened
  • 6 egg yolks
  • 1 1/3 cups milk
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter, melted
  • 1 cup honey
  • 1 1/2 cups raisins
  • 1 1/2 cups chopped walnuts
  • 1 tablespoon ground cinnamon

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 268 | Total Fat: 13.7g | Cholesterol: 75mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2007 by charlie/trevor 
I made this for easter and it was a hit with the family. this was my first time making bread MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 8, 2008 by Suzy E. 
A very difficult recipe to make indeed, especially for someone like me who has no bread making... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2006 by laurabora 
I used pecans instead of walnuts, only because that is what I had on hand. just wasn't as... MORE

 
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