Potica (Croation bread)

Jean Johnson


Croation rolled bread. Has cinnamon/walnut filling.


★★★★★ 1 vote

4 Hr
1 Hr


  • 1 1/2 pkg
    dry yeast
  • 1 c
  • 1/4 c
    luke warm water
  • 1/4 c
  • 1 1/2 tsp
  • 5 c
  • 1/2 c
  • 3
    eggs, beaten

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

How to Make Potica (Croation bread)


  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

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About Potica (Croation bread)

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