Potica (Croation bread)

Jean Johnson

By
@Abbyjean

Croation rolled bread. Has cinnamon/walnut filling.


Featured Pinch Tips Video

Rating:

Comments:

Prep:

4 Hr

Cook:

1 Hr

Ingredients

1 1/2 pkg
dry yeast
1 c
milk
1/4 c
luke warm water
1/4 c
sugar
1 1/2 tsp
salt
5 c
flour
1/2 c
butter
3
eggs, beaten

FILLING

1 lb
grouind walnuts (finely chopped)
1/2 c
sugar
1 c
honey
1 can(s)
evaporated milk
3
eggs, slightly beaten
1/2 c
melted butter
cinnamon ( add the amount equal to your liking)

Directions Step-By-Step

1
Soften yeast in water. Scald milk and add sugar, butter & salt. cool. When cool add 2 c flour and beat well. Add eggs, yeast and beat again.
Gradually add remainder of flour to make a medium texured dough. DONT KNEAD, just beat.
Beat until dough is satiny and then let rise until doubled. About 2 hrs.
2
While dough is rising make FILLING.
Scald evaporated milk over low heat in a heavy saucepan. Add nuts and let mixture come to a bubble. While stirring constantly, add rest of ingredients, except butter and cook 5 minutes.
Remove from heat and add butter. Upon cooling, mixture will become thick.
3
Prepare work area by covering with a cloth and sprinkle with flour. DO NOT PUNCH DOWN DOUGH. Pull and roll dough as THIN as possible **IMPORTANT** to roll it thin, almost paper thin to a rectangle of approximately 28"x70".
Spread filling on dough to within 1/2 inch of edges.
Starting from narrow end, roll into a loaf and put onto greased cookie sheet or pan. Let stand 1 hr.
4
Pat with a little beaten egg before baking.
Bake 1 hr at 325

About this Recipe