Walnut Poteca Recipe - Allrecipes.com
Walnut Poteca Recipe

Walnut Poteca

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"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!"

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Ingredients Edit and Save

Original recipe makes 14 nut rolls Change Servings
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Directions

  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 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!

 
Most Helpful Critical Review
Jun 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.

 

9 Ratings

Nov 11, 2003

A classic! Fabulous and festive.

 
Jan 08, 2008

I made this and everyone said it was better than grandma used to make. Time consuming, but well worth the effort!

 
Feb 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!

 
Dec 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!

 
Apr 26, 2012

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

 
Mar 22, 2007

i really enjoyed this. it was worth the effort.

 

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Nutrition

  • Calories
  • 617 kcal
  • 31%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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