"Bring the nut mixture out of the refrigerator 1 hour before making potica. It is easier to use if the nut mixture is room temperature. You need 1 1/2 cups of nut mixture for each loaf. To assemble the potica Get dough out of the refrigerator. Grease loaf pans using non stick cooking spray. I use 6x9x4 size pans. It takes filled loaves 2 hours to rise and approximately 2 hours to bake. Divide the dough into pieces. Each ball of dough will weigh 12 ounces. 6 dough balls. Work with one dough ball at a time. Keep the rest of the dough balls refrigerated. The dough works better if it is chilled."
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Original recipe yields 12 servings

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  1. I use the granite countertop to roll out the dough. Or you can use a pastry cloth to prevent the dough from sticking. Roll out the dough -roll from the center out in light, short strokes. On a floured work surface, roll the dough out to 1/8 inch thickness in the form of a circle. Flour the rolling pin to prevent sticking. The dough patches well if necessary. Brush the dough with melted butter and then spread a 1 and 1/2 cups of the nut mixture 1/4 inch thick. You may need to add more. Leave 1 inch border around the rolled out dough. Start at the widest side of the circle and begin rolling the dough over an over jellyroll style while tucking and sealing the sides as you roll. Place the roll into a greased pan and cover with sprayed waxed paper and a towel. Place the dough in a slightly warmed oven to rise. Be sure to turn the oven off at 110 degrees or it will kill the yeast. Let rise for 2 hours or until double in bulk. When ready, remove wax paper and towel and place in preheated oven 300 degrees for 20-25 minutes. Then reduce temp. to 275 degrees and bake an additional hour. Bake all loaves at the same time. I have a double oven so I bake 3 in one an 3 in the other oven. Remove from oven and let baked loaves cool. Wrap each loaf individually in plastic wrap and in foil in you plan to freeze them. The freeze well for 2 to 3 months.


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