Traditional Potica

5 from 5 votes

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

Prep Time45

Cook Time35

Rising Time1 30

Total Time2 50

Course: Breakfast, Dessert, Snack

Cuisine: Slovenian

Keyword: cinnamon, historical foods, immigrant, Potica, yeast bread

Servings:

Calories: 583kcal

In a stand mixer put flour, sugar, salt, vanilla, food coloring, and instant yeast.
½ cup Sugar, 1 teaspoon Kosher Salt, 1 teaspoon Vanilla Extract, 3 ½ cups All Purpose Flour, 2 drops Yellow Food Coloring, 3 teaspoons Instant Yeast
Microwave the milk and butter until hot (120-130 degrees for instant yeast).
1 cup Milk 120° to 130°F, 2 Tablespoons Butter
Break the eggs into a jar with a lid and shake to beat thoroughly.
2 Eggs
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.
Place dough in a large greased bowl. Turn the dough over to coat the dough.
2 Tablespoons Canola Oil
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.

In a food processor, process the nuts until very fine. Pour into a large bowl.
4 cups Nuts, chopped fine
Microwave butter, milk, and honey until liquidy.
1 Tablespoon Butter, ½ cup Milk, ⅓ cup Honey
Soften cream cheese, if using.
2 ounces Cream Cheese, optional
Stir by hand the nuts, butter/honey mixture, and cream cheese until well combined.
Add sugar, salt, egg, and cinnamon to the filling ingredients. Set aside.
½ cup Sugar, ¼ teaspoon Salt, 1 Egg, ½ teaspoon Cinnamon
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.

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 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.