Poteca Nut Roll Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1/4 cup shortening
- 3 to 3-1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs, lightly beaten
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 teaspoon McCormick® Pure Lemon Extract, optional
- 4 cups ground or finely chopped walnuts
- 2% milk
- Confectioners' sugar, optional
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down. Turn onto a lightly floured surface; roll into a 30-in. x 20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add about 1/2 cup milk until mixture reaches spreading consistency. Spread over rectangle to within 1 in. of edges.
- Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 350° for 35 minutes or until golden brown. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll. Yield: 1 coffee cake.
Reviews for Poteca Nut Roll
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"I have made this dessert several times it is always a hit. What an amazing dessert it never lasts long in my house"
"This is a great potica recipe. As for rolling it out, I divide the dough into 4 parts and make 4 loaves. It is much easier to work with, and you can give it to more people!"
"I've been making this every Christmas for over 15 years, and it's a family favorite! It's the kind of thing that you start traditions with, and this year, I'll make it with my granddaughter for the first time."
"I have made this recipe twice and it has been delicious. When I roll the dough, which is very tender, I have a difficult time transferring it to the baking sheet. During baking, the sides split and the filling is exposed. Am I doing something wrong?"
"My former mother-in-law, who is of Slovenian ancestry, taught me how to make "potica." Her recipe is similar to this one. I've also seen recipes that call for apples or dates in the filling. I always cut the dough roll into two pieces and bake them in a greased 9"x13" pan, and have also had good luck baking them in a French bread pan. Or you can cut it smaller yet and bake the segments in regular loaf pans."