Saturday, March 12, 2016

A Pictorial Guide to Potica Dough for Today's Workshop at the Slovenian Hall in San Francisco

Antique Grinder
Mom's Handwritten Recipe

Mixing the eggs, sugar, sour cream, and melted butter

Yes, the yeast is alive!

Dough Hook? Not my style!

Kneading, the old-fashioned way. Without rings!

Dough, divided in quarters, ready to refrigerate
Finished dough.
Grinding nuts, for tomorrow's baking
Today will be a first. Although I have been baking potica for more than forty years, I have never done it in front of an audience. In a few hours, I will be heading into San Francisco to join the other guest bakers at a a day-long potica workshop at The Slovenian Hall, sponsored by the Educational and Dramatic Club Slovenia. I will also be sharing my collection of vintage cookbooks.

I am excited--and a little nervous!

I'll be using my family recipe, which begins with a rich sour cream yeast dough that is refrigerated overnight. So I spent my Friday night preparing the dough. I also pulled out my antique grinder to get a head start on the walnut filling.

Since I won't be demonstrating the actual dough-making today, I decided to post some photos from last night's preparation. I do it the old-fashioned way: proofing the yeast, kneading by hand. For the recipe, go to Potica, A Step-by-Step Guide to Slovenian Nut Roll.

Wish me luck!

UPDATE: Here is Part Two, the follow-up report.


  1. Thank you Blair for sharing your knowledge and expertise with us yesterday. I am going to attempt your recipe in the near future, but I am afraid I love my dough hook. : )

  2. Thanks for the kind words, Deborah, and for taking part yesterday. I had a great time! I don't mean to diss the dough hook :-) It's just that I've never used one--until two days ago, when I decided to try out that pair of "baby" dough hooks in the photo. (They came along with a new hand-held electric mixer my husband got me to replace the old one.) As I discovered, those dough hooks were not meant for mixing a smooth batter (the eggs, sugar, sour cream, and melted butter.) I normally do that first step with a small (and not very strong) hand-held electric mixer, or even a rotary beater. I was fascinated to see a big proper dough hook in action, when Mary Ellen did her demo. She put it so well: We each have our own particular combination of traditional and modern methods. I like a hands-on dough prep. I've gone back (reluctantly) to a messy and cumbersome old hand-crank grinder instead of the food processor for the walnuts, because I don't think anything else works as well. But I draw the line at hand-shelling walnuts! I am beyond impressed at Mary Ellen (and others I've met) who do it. To each her own :-) The main thing is to keep our traditions alive :-)