Poteca Nut Roll Recipe

5 6 5
Poteca Nut Roll Recipe
Poteca Nut Roll Recipe photo by Taste of Home
Publisher Photo

Poteca Nut Roll Recipe

Read Reviews
5 6 5
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 35 min.

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

Directions

In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, salt, egg 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. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add milk until mixture is of spreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30-in. x 20-in. rectangle. Spread filling to within 1 in. of edges. Roll up from one 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. Cool on a wire rack. If desired, brush with confectioners' sugar icing when cooled. Yield: 1 coffee cake.
Originally published as Poteca Nut Roll in Taste of Home December/January 1994, p29

Nutritional Facts

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

  • 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
  • 1/4 cup shortening
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 3 to 3-1/2 cups all-purpose flour
  • FILLING
  • 1/2 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract, optional
  • 4 cups ground or finely chopped walnuts
  • Confectioners' sugar icing, optional
  1. In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, salt, egg 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. Combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add milk until mixture is of spreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30-in. x 20-in. rectangle. Spread filling to within 1 in. of edges. Roll up from one 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. Cool on a wire rack. If desired, brush with confectioners' sugar icing when cooled. Yield: 1 coffee cake.
Originally published as Poteca Nut Roll in Taste of Home December/January 1994, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPoteca Nut Roll

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
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."

Loading Image