Potica (Nut Roll) recipe

Ingredients:

4 egg yolks.
2 packets of dry yeast.
8 cups of all-purpose flour, sifted.
2 cups of lukewarm water.
¾ cup of sugar.
¾ cup of salt.
½ cup of butter.

Filling:

2 lbs of shelled ground nuts.
2 cups of sugar.
1 pint of Half-and-Half.
2 teaspoons of vanilla.
½ cup of butter.
4 egg whites, beaten.

Preparation Instructions:

Stir the yeast into water.

Mix the butter, milk, sugar and salt.

Add the egg yolks, yeast mixture and 2 cups of flour. Mix thoroughly.

Add the remaining flour and turn dough out on a floured surface.

Knead until smooth, elastic and does not stick to surface.

Place in a greased bowl and allow to rise for 60 minutes.

After rising, divide into 4 equally sized parts. Do not knead. Roll each piece to about 1/8 inch thick.

Spread with cooled filling.

Roll jelly-roll style and place seam down in a greased pan. Allow to rise for 60 minutes.

Bake at 350°F (175°C) for 45 minutes.

Filling:

Mix the milk, salt, margarine and sugar.

Heat slightly until margarine melts and sugar is dissolved.

Add nuts then to stretch mixture you can fold in beaten egg whites.

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