Directions:
- Bread Dough:
- Combine flour, sugar, salt; add to heated lukewarm milk. Put yeast in 1/2 c. warm water and let stand to mix well. Pour into flour mixture and mix well. Beat eggs and add to dough with melted butter and knead well, and place in greased bowl to rise until double in bulk, then stretch.
- Nut Filling:
- Grind walnuts. Heat butter until golden brown and add nuts, stirring constantly; when thoroughly warm, add milk and mix well on low heat until mixture boils. Add sugar and honey, mix well; bring to a boil and boil for 20 minutes. Beat eggs and pour slowly into mixture, stirring constantly and boil 10 minutes more. This mixture scorches easily, so heat must not be too high. Cool mixture.
- Putting it all together:
- Divide dough into pieces for loaves (however big or small you decide). Roll or stretch out dough into size appropriate for pan; very thinly. Distribute filling evenly among dough pieces, roll up like cinnamon rolls; do not slice. Pinch and seal edges and ends; place in loaf pan(s). Cover and let rise in a warm draft-free place for about 1 hour until about doubled. Bake for 1 hour at 325° F.
- The above directions were Mrs. Mero’s (word-for-word), but to clarify the directions for those of you who have not enjoyed Potica, here are a few more instructions:
- Kneading the dough very well will help to develop the gluten in the bread which will help you when it comes time to stretch the dough.
- ? - I could have sworn that she put cinnamon in the filling, but her recipe didn’t include it in either the ingredients or instructions, so I don’t think she forgot it. It might have been my imagination that it was there. If you want to add it, I would suggest adding the amount I listed. What I might have tasted was all the love she baked into it. :)
- There will be a LOT of dough. As said in the instructions, roll and stretch the dough out until it is paper-thin. It will about cover a table meant to seat 6. It is easier to do this on a flour-covered cloth. Spread the filling over the dough and roll up using the cloth to help you. Cut the rolls of dough into lengths to fit your loaf pans. One thing Mrs. Mero would do is make small rolls of dough, and then put three or four lengths of dough into one loaf pan, so that when you sliced the bread, you would see three or four spirals in the baked slices, instead of just one. Hope that makes sense. It’s a lot of work, but it is SO worth it and makes a lot so it’s worth the time. Plus, you will never taste anything so delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.95 Kcal (1658 kJ) | ||
| Calories from fat | 209.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.29g | 36% | |
|---|---|---|---|
| Cholesterol | 39.54mg | 13% | |
| Sodium | 742.73mg | 31% | |
| Potassium | 204.67mg | 4% | |
| Total Carbs | 40.1g | 13% | |
| Sugars | 10.19g | 41% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 130.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 351.07 Kcal (1470 kJ) | ||
| Calories from fat | 185.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.65g | 36% | |
|---|---|---|---|
| Cholesterol | 35.05mg | 13% | |
| Sodium | 658.53mg | 31% | |
| Potassium | 181.47mg | 4% | |
| Total Carbs | 35.55g | 13% | |
| Sugars | 9.04g | 41% | |
| Dietary Fiber | 4g | 18% | |
| Protein | 8.59g | 19% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 14% | |
| Calcium | 115.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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