Traditional Potica

Traditional Potica: a bread with rich, nutty flavors, passed down by Yugoslavian immigrants. Potica experts share a century-old recipe.

Traditional Potica: Yugoslavian Immigrant's Nut Roll Recipe

Maybe you're like me and have never heard of Traditional Potica (pronounced poh-TEET-sah). Sometimes spelled "povitica".

If you've ever had Potica, I betcha dollars to donuts you remember the slightly sweet pinwheel-shaped bread full of rich, nutty, cinnamon-flavored filling rolled up in a thin, tender, buttery, yeast dough.

If someone shares it with you, consider yourself special.

Food memories are strong for me. I remember clearly the first time I tasted Potica: Nut Roll Recipe from Yugoslavian Immigrants. It was unlike any other bread I had before it. Know that in SE Kansas, if someone shares their Potica with you, it means "I love you".

When moving to Southeast Kansas at 18 years of age to attend Pittsburg State University, I had no idea I was moving into a culinary wonderland. A place where I would get to taste amazing cultural melting pot foods such as potica, cappelletti, Italian dry salami, garlic sausages, handmade ravioli, French cookies, Bagna Càuda, and lots more.

I have been blessed to have talented friends who have mastered their cultural recipes over generations. Bill and Carole Zibert are two such friends I'm honored to learn from. I hope you will enjoy a glimpse into their family food tradition.

Potica Experts

On a cold winter's day, Bill and Carol shared the recipe for the Traditional Potica they have been making and eating their whole lives. Bill is 87 and Carole is 77 years old. I figure since the recipe came from Carole's momma, it must be over 100 years old.

In case you are still questioning if they are experts, let me tell you that for this Holiday season, in their home kitchen, they custom-baked:

• 70 Poticas (down from 88 the year before)
• 80 Dozen French Cookies
• 25 Apple Strudels

They don't advertise. People hear about their poticas and other baked goodies by word of mouth.

Traditional Potica Ingredients

Bill's Potica recipe is no-nonsense. No separating egg whites and egg yolks. I like the simplicity of his approach.

Note: This is the method The Zibert Family uses. As family recipes go, there are many variations.

Dough Ingredients

• Instant Yeast--this Instant Yeast will change your bread-making life. Makes bread happen fast.
• Eggs, large--room temperature eggs are always nice when baking. Especially bread.
• Sugar--Gotta feed that yeast.
• Kosher Salt--Helps to enhance the flavor.
• Vanilla Extract--I prefer pure vanilla extract, but Bill used imitation vanilla flavoring.
• All Purpose Flour--Bread flour can be used as well.
• Yellow Food Coloring, optional--Bill likes to add it to make the bread look richer.
• Milk--After heating, the milk/butter mixture should be 120° to 130°F. This is a hotter temperature than other yeasts can tolerate. Don't be afraid. For a temperature reference, most home's water heaters are set around 120.
• Butter, divided--Some in the dough, filling, and some to brush on the top.
• Canola Oil--Used to coat the dough to keep it from drying out when rising.

Filling Ingredients

• Nuts, chopped fine--English walnuts or pecans
• Butter--Adds richness to the filling.
• Milk--Carole used whole milk.
• Honey--Local honey is always the best.
• Cream Cheese, optional--This is an addition made by Bill and Carol to the original recipe. They like how it makes the center moist and soft. Some of their customers prefer it without. If you use it, make sure to use an instant-read thermometer to check for an internal temperature of 195-210 degrees F.
• Sugar--Not much in this recipe as this nut roll isn't overly sweet.
• Salt--Just a touch to enhance the other flavors.
• Egg, large--Brings the filling together.
• Cinnamon--Warm flavor of the filling.

How to Make Traditional Potica Dough

First, make the Dough. Bill is in charge of the dough and uses a stand mixer fitted with a dough hook attachment.

1. In a stand mixer put flour, sugar, salt, vanilla, food coloring, and instant yeast.
2. Microwave the milk and butter until hot (120-130 degrees for instant yeast).
3. Break the eggs into a jar with a lid and shake to beat thoroughly.
4. Add the eggs and milk mixture to the flour mixture. Mix slowly to incorporate, then turn up to medium speed and mix until a rough dough forms.
5. Place dough in a large greased bowl. Turn the dough over to coat the dough.
6. Cover the dough with a clean tea towel or plastic wrap and let the dough rise in a warm location until the dough has doubled in size and is pillowy. Approximately 30 minutes.

How to Make Potica Filling

1. In a food processor, process the nuts until very fine. Pour into a large bowl.
2. Microwave butter, milk, and honey until liquidy.
3. Soften cream cheese, if using.
4. Stir by hand the nuts, butter/honey mixture, and cream cheese until well combined.
5. Add sugar, salt, egg, and cinnamon to the filling ingredients. Set aside.

Preparing the Work Surface for Rolling Out Patica

While the dough rises. Prepare the work surface. Bill likes to place a damp cloth, such as a tea towel, on the counter and then top it with a piece of cotton fabric. A clean sheet would mimic his setup.

Sprinkle the fabric lightly with flour to prevent the sticky dough from sticking. Avoid putting out too much as it will make your dough dry and tough.

Cut parchment paper to fit your baking pan. Bill and Carol use a 1 ½ pound loaf pan, but let me know the potica can be baked on a baking sheet.

When the dough has doubled in size and is pillowy. Cut the dough in half. Place the half you aren't working with back in the warm place.

Rolling Out Patica

With your hands, flatten the half of the dough you are working with on the floured cloth and smash to remove air bubbles. Work to keep the dough in a rectangular shape.

Using a rolling pin, roll the dough from the center out until the dough is around ¼ inch thick and in a good rectangle shape. The width (short side of the rectangle) should not exceed the length of your pan.

Spread ½ of the filling on the dough making sure you get it clear to the edges and that it's very evenly spread, as one would do with a jelly roll. Avoid having extra filling in the center.

Begin rolling up the filled dough from the short side. Bill uses the floured fabric to help him roll it evenly and quickly.

Cut the ends off the log and place in muffin tins filled lined with paper liners. These little muffins are the cook's bonuses.

Place the loaf of potica seam side down in the prepared pan. Let rise until double and pillowy.

Bake in a 350 degrees F preheated oven for 25-35 minutes or until golden brown. (The muffins take less time. 15-20 minutes) The internal temperature of bread and muffins should be between 195 and 210 degrees F.

Brush the tops of the Potica with butter melted in a small bowl. Allow to cool for a few minutes in the loaf pan. Then remove to cooling racks to cool completely.

Top Tips for Making Traditional Potica

• If your kitchen is a bit cool, turn the oven on and let it warm for a few minutes to provide a warm spot for the dough to rise. An oven light will also warm your oven to make a cozy place for the dough to rise.
• Use an instant thermometer to test the middle of the loaf to ensure it's fully baked. Internal temperature should be 195-210 degrees F.
• Use Instant Yeast if you have access to it. Bread is much less time-consuming to make.
• If you don't have a large electric mixer, you can certainly make this by hand.

Storage

This Patica will last for 4-5 days tightly wrapped or in an airtight container at room temperature. Remember this bread has no preservatives, so eat it quickly.

To Freeze Traditional Potica

Wrap in aluminum foil then place it in a zipper-top freezer bag for 3-6 months.

Substitutions & Variations

Yeast--You can use Rapid Rise Yeast if desired but know that rising times will need to be increased.

Filling--Some may include raisins, craisins, or other nuts.

Walnut Potica--While the most popular filling has pecans, English walnuts are another traditional nut choice.

Cream Cheese-- Bill and Carol like the addition of cream cheese to the filling, but some felt it made the center a bit gooey. If you use the internal temperature as your guide then there is no worry of it being undercooked.

Muffins--After rolling up the dough, slice the loaf as you would cinnamon rolls and let it rise on a sheet pan or in muffin cups. Frost tops with a cream cheese frosting, if desired.

The Zibert's History with Traditional Potica

Like many in SE Kansas, Bill and Carole both grew up eating Potica with their coal-mining Yugoslavian immigrant families.

Carole remembers the bread as something that took all day to make and therefore was shared on special occasions such as Christmas morning or Easter.

Bill's mother made it more regularly. She never halved the dough when rolling it out. Instead, she made one long potica and baked it in a roaster oven.

But to make smaller loaves Bill splits his in two pieces and bakes in a loaf pan.

More to Come from the Zibert's

I must not have overstayed my welcome as Bill has agreed to have me back to share his Apple Strudel recipe. Eeeekks! I'm so excited to see that thin stretchy dough made into a delicious strudel.

Did You Try This Recipe?

Lastly, if you made Traditional Potica following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!

I love hearing from you! I'll do my best to respond to each comment.

And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!

Food Safety

• Wash hands before cooking
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• See more guidelines at USDA.gov