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.

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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.

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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

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