- 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
- 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
- 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.
Reviews forPoteca Nut Roll
"Very, very good and not too difficult. I will definitely make this again."
"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."
"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."