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Amanda A-mangia: Potica – Slovenian Easter nut bread
Here's an alternative to Hot Cross Buns which you've probably had enough of by now.
![](https://images.caxton.co.za/wp-content/uploads/sites/37/2016/03/amanda-a-mangia-potica-slovenian.jpg)
Potica is a traditional nut roll served at Easter in Slovenia. It is very popular in some parts of the United States as well. Potica is pronounced (po-TEET-sah). It is a yeast dough rolled and stretched thin and spread with a mixture of ground walnuts, butter, eggs, cream, and honey or sugar. It is then rolled like a swiss roll and baked.
Ingredients
1 1/2 tsp active dry yeast
1/4 cup sugar
1/4 cup milk, warmed
1 cup butter, softened
6 egg yolks
1 1/2 cups milk
5 cups flour
1tsp salt
Filling and coating
1/2 cup butter, melted
1 cup honey
6 cups chopped walnuts
1 cup sugar
1Tblsp cinnamon
Pinch of salt
- In a mixing cup, dissolve yeast, 1tsp sugar and 3Tbls flour in the warm milk. Mix and let stand 10 minutes
- In a large mixing bowl, cream butter with remaining sugar (beat 2-3 minutes until light and fluffy) on a medium setting on your mixer. Add egg yolks one at a time, beating after each addition. Add the reserved yeast mixture, remaining milk, 4 cups of flour and the salt. Mix using a rubber spatula until there are no white flour spots and a dough begins to form. Add the remaining flour a half cup at a time. Turn the dough onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).
- Lightly grease a large bowl. Place the dough inside. Cover with a damp cloth. Leave to rise until doubled in volume (about 1 hour).
- Make sure your walnuts are finely chopped (use a food processor) or they will tear the dough when rolled. Combine with sugar and cinnamon. Reserve.
- Place baking paper on two baking sheets. Remove dough from bowl, divide into four equal pieces. Place one piece of dough onto a lightly floured counter top. Roll it out into a rectangle that is almost twice as long as it is wide and 1/4-inch or less thick.
- Spread 2Tblsp of melted butter across the rectangle, making sure that it is well-covered. Use more if needed. Spread almost two cups of the filling across the dough. Drizzle the filling with 1/4 cup of warm honey. Begin rolling from width (not length) as you would a swiss roll. Every two turns prick the dough with a fork. Pinch the ends closed and place seam-side down on the prepared baking sheet.
- Bake for 25 minutes or until the top is golden brown at 180 degrees.
- Remove. Allow to cool before eating/slicing. Day old Potica is the best as the filling has more time to permeate the pastry.