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Poteca Nut Roll

6 reviews
Total Time
Prep: 30 min. + rising Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Anthony Setta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

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

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Test Kitchen Approved

Poteca Nut Roll

Contest Winner
6 reviews
Prep Time 30 min
Cook Time 35 min
Yield 1 coffee cake

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 large egg, room temperature, 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
  • 1/3 to 1/2 cup 2% milk
  • GLAZE (optional):
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk
Text Ingredients

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, 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. Stir in enough milk to achieve 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° until golden brown, about 35 minutes. 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.

Nutrition Facts

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

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