Potica – Dorothy Stoiber’s recipe

AuthorBrian
RatingDifficultyIntermediate

Dorothy Stoiber's Croatian holiday nut roll gives you a workout. You will be rolling, and pulling, and stretching the dough until it is paper thin. But it is is oh so good.

ShareTweetSave
Potica cut open
Yields50 Servings
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

Ingredients

Crust
 1 package of active dry yeast
 ½ cup warm water
 ¼ cup lukewarm milk
 ½ cup sugar
 1 tsp salt
 2 eggs
 ½ cup butter
 4 cups flour
Filling
 6 cups ground walnuts
 1 cup milk
 ½ cup sugar
 ¼ cup butter
 1 cup honey
 3 eggs

Directions

Crust
1

Soak yeast in warm water for 5 minutes.

2

Mix milk, sugar, and salt. Stir in 2 eggs, butter, and soften yeast.

3

Add flour and knead until smooth, adding flour to prevent sticking. Place in greased bowl and cover with cloth to let it rise until it has doubled in size.

Filling
4

Heat ground walnuts, milk, sugar, butter, and honey until it boils. Stir constantly to prevent sticking.

5

Beat 3 eggs in a boal and then add a little of th enut misture to warm the eggs.

6

Add the rest of the nut mixture and cook until thick. Let cool.

Combining both mixture
7

When dough has doubled in size, divide it in half.

8

Roll and stretch each half into 12" x 24" sheets.

9

Spread filling on the dough.

10

Roll the dough and filling on the long side and place on a greased baking sheet.

11

Let the rolls rise for 30 minutes.

12

Bake at 325 degrees for 30-40 minutes.

13

Let cool and then cut into narrow slices to serve.

CategoryCuisineTags

Nutrition information calculated with Very Well Fit Nutrition Calculator

Ingredients

Crust
 1 package of active dry yeast
 ½ cup warm water
 ¼ cup lukewarm milk
 ½ cup sugar
 1 tsp salt
 2 eggs
 ½ cup butter
 4 cups flour
Filling
 6 cups ground walnuts
 1 cup milk
 ½ cup sugar
 ¼ cup butter
 1 cup honey
 3 eggs

Directions

Crust
1

Soak yeast in warm water for 5 minutes.

2

Mix milk, sugar, and salt. Stir in 2 eggs, butter, and soften yeast.

3

Add flour and knead until smooth, adding flour to prevent sticking. Place in greased bowl and cover with cloth to let it rise until it has doubled in size.

Filling
4

Heat ground walnuts, milk, sugar, butter, and honey until it boils. Stir constantly to prevent sticking.

5

Beat 3 eggs in a boal and then add a little of th enut misture to warm the eggs.

6

Add the rest of the nut mixture and cook until thick. Let cool.

Combining both mixture
7

When dough has doubled in size, divide it in half.

8

Roll and stretch each half into 12" x 24" sheets.

9

Spread filling on the dough.

10

Roll the dough and filling on the long side and place on a greased baking sheet.

11

Let the rolls rise for 30 minutes.

12

Bake at 325 degrees for 30-40 minutes.

13

Let cool and then cut into narrow slices to serve.

Potica – Dorothy Stoiber’s recipe

Leave a Reply

Your email address will not be published. Required fields are marked *