The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions, along with step-by-step photos.
Suddenly, the year is drawing to a close. So here it is.
There are at least four generations of potica bakers in my family. As a child in Cleveland, I used to watch my Slovenian-American grandma roll out the dough on her kitchen table. I learned to make it from my mother. My sister and I have passed the recipe along to our sons, who have turned out some impressive loaves.
The photos are from a potica-making session last fall. I had been asked to contribute a potica to the Trgatev, the annual grape harvest festival, held at San Francisco's Slovenian Hall. So I decided to take photos and record some details, to flesh out the recipe.
The potica turned out well, even though it was a little overbaked. Actually, it was twice baked. I had stored it in the oven overnight, for safe-keeping, after reminding my husband to be sure he didn't turn on the oven. You can imagine the rest!
I was tempted to call this recipe Easy Potica, even though that is something of an oxymoron. The only truly easy potica is the kind you buy. And yes, I have tasted some very good commercial versions. So far, the one that comes closest to my treasured family potica is made by these folks. (It must be that Rocky Mountain air!)
Our family's style of potica is closer to pastry than bread. With the rich honey-nut filling and the thin layers of yeast dough, it tastes like a cross between brioche and baklava.
But it is easier to make than many other potica recipes I have seen.
Here is why:
-The sour cream refrigerator dough is make-ahead, so the recipe is prepared in stages.
-The dough is easier to handle than the usual yeast dough.
-The filling is simple and elemental, with no complicated mixing or cooking.
-The loaves are made individually, which is easier to manage
Another advantage to this recipe: The potica keeps very well, because of the honey and sour cream.
There are many approaches to making potica. There are also many different filling possibilities, especially in Slovenia. (Including some unusual savoury versions, with tarragon and even pork cracklings!)
But this is the potica I have eaten every Christmas of my life. It is also a traditional Easter dish. So I am partial to it.
Enjoy! And Happy Holidays, from my kitchen to yours!
Update: For a few more thoughts about potica, see my 2014 holiday update.
Potica (Slovenian Nut Roll)
1 cup plus 6 T. butter, melted and cooled (2-3/4 sticks)
1 cup sugar
6 egg yolks
1-1⁄2 cups sour cream
2 packages dry yeast
3/4 cup warm milk
1 t. sugar
6 cups flour, plus more for kneading
1 t. salt
In a large bowl, combine the butter, sugar, egg yolks, and sour cream. Mix well.
In a small bowl, proof yeast in warm milk and sugar. Add yeast to the first mixture. Mix well.
Sift flour and salt. Add to the mixture in the large bowl and stir to combine. You should have a soft, sticky dough. Turn it out on a floured board and knead until smooth and elastic. Divide dough into four even balls and flatten them slightly. Wrap in plastic wrap. Refrigerate overnight.
6-1/2 cups finely ground walnuts
1 c. sugar
1 T. cinnamon
dash of salt
1⁄2 cup melted butter
honey to taste, 1/2 to 1 cup
(Optional: dried cranberries)
It is easiest to use a floured cloth to roll out the dough. I like to cover the kitchen table with a tablecloth and then put a floured pillowcase in the center. The pillowcase provides a good guide for shaping and it can also be used to nudge the roll along.
Remove a ball of dough from refrigerator and place it on floured surface. Roll it into a rectangle. The dough should be thinner than pie crust but thicker than strudel or phyllo. I ended up with a 15 x 26 inch rectangle.
(For ambitious bakers: To make an extra-tasty potica, try to create even thinner layers. Roll the dough into a rectangle that is a little narrower but considerable longer. To see the difference, you'll find a photo of of an extra-thin potica below. Or see a more recent potica post, here.)
Spread the dough with 2 T. melted butter and a quarter of the nut/sugar mixture, which should be about 2 cups. Warm the honey in a saucepan of hot water to thin it slightly. Drizzle the dough with 2-4 T. of honey. (We use the larger amount!)
Roll up the dough, beginning from the short end. (I used to roll from the long end, but I now believe rolling from the short end results in a better-shaped loaf.) After every few turns, prick the dough with a fork to eliminate air bubbles. Pinch seam and ends closed and fold ends under. Place seam side down on baking sheet or rectangular pan that has been oiled or lined with parchment paper.
Repeat with remaining balls of dough, for a total of four loaves.
Let potica rise 1-1/4 hours. (Note: Loaves don’t rise much.) Bake at 350 degrees for 30 minutes. If necessary, bake for 10 minutes more at 325 degrees. Let cool before slicing. To store, wrap in aluminum foil. Potica tastes better the next day. It stores well. It also freezes well.
To make a less rich dough: Use milk instead of sour cream. (I've never tried this and don't recommend it!)
To omit the honey: Increase the sugar to 1-1/2 cups. (We only skip the honey by accident!)
To avoid walnuts: Just substitute pecans. Tastes good, if less traditional.
To make a festive cranberry-nut version: Sprinkle the dough with dried cranberries before rolling.
To make a chocolate version: See the previous post, for putizza di noci.
To make an easy poppy seed version: Add 2 beaten egg whites, 1/2 cup ground nuts, the grated rind of a lemon, and 1 T. rum to a 12 ounce can of commercially prepared poppy seed filling.
For potica with the flavor of Kosovo, use tahini-honey spread.
|Potica Variations: Chocolate, Pecan, and Poppy Seed|
|Extra-thin, with tahini-honey spread|
Step-by-Step, in Photos
|mixing butter, sugar, eggs, and sour cream for dough|
|proofing the yeast|
|mixing dough before kneading|
|dough, after kneading|
|dough, after refrigerating|
|dough, rolled out|
|dough, spread with butter and walnut-sugar mixture|
|dough, drizzled with honey|
|potica, before rising (with extra "roll" in between)|
|potica, after rising|
|potica, after (over) baking!|