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Poteca Nut Roll Recipe
Poteca Nut Roll Recipe photo by Taste of Home
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Poteca Nut Roll Recipe

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My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min.
MAKES: 20 servings

Ingredients

  • 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 large egg, lightly beaten
  • 1/4 cup shortening
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract, optional
  • 4 cups ground or finely chopped walnuts
  • 2% milk
  • Confectioners' sugar, optional

Nutritional Facts

1 slice: 304 calories, 19g fat (5g saturated fat), 45mg cholesterol, 183mg sodium, 30g carbohydrate (14g sugars, 2g fiber), 6g protein.

Directions

  1. 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.
  2. 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.
  3. Punch down. Turn onto a lightly floured surface; roll into a 30x20-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.
  4. 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.
  5. 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.
Originally published as Poteca Nut Roll in Taste of Home December/January 1994, p29


Reviews for Poteca Nut Roll

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
cv1959 User ID: 8313944 223845
Reviewed Mar. 30, 2015

"Very, very good and not too difficult. I will definitely make this again."

MY REVIEW
TPT001 User ID: 1660991 4222
Reviewed Nov. 8, 2012

"I have made this dessert several times it is always a hit. What an amazing dessert it never lasts long in my house"

MY REVIEW
mjy14 User ID: 1281055 199021
Reviewed Apr. 22, 2011

"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!"

MY REVIEW
aloha58 User ID: 5713478 6711
Reviewed Dec. 20, 2010

"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."

MY REVIEW
jlbrn2 User ID: 1140849 5811
Reviewed Nov. 29, 2008

"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 REVIEW
Aquarelle User ID: 985301 199020
Reviewed Jun. 8, 2008

"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."

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