Recipes > Bread Machine Potica Find A Store Bread Machine Potica A rich, very special recipe popular in many southern European countries. This version of Potica (pronounced poh-tee-sa) features a walnut-swirl and an easy-to-form snail shape. Yield 2 loaves Print Recipe Pin Recipe 0 Reviews Ingredients1/4 cup water1/2 cup sour cream1/4 cup unsalted butter1 large egg2 3/4 cups bread flour2 tablespoons granulated sugar1 teaspoon salt1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry YeastFilling2 cups walnuts (ground)1/4 cup packed brown sugar1/4 cup granulated sugar2 tablespoons half and half1/4 cup unsalted butter (softened)1 large egg1/2 teaspoon vanilla extractPowdered sugar (for topping, optional) InstructionsHave water at 80°F, and all other ingredients at room temperature. Place ingredients into pan in the order recommended by manufacturer. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.Make the filling: In a small bowl combine filling ingredients and blend until smooth.Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 2 equal parts. On lightly floured surface, roll each half to 15×12-inch rectangle. Spread with half of filling. Starting with longer side, roll dough tightly. Pinch edges to seal. Place roll seam-side down on greased cookie sheet. Loosely coil foil to form a snail shape. Cover; let rise until indentation remains after lightly touching side of loaf. Preheat oven to 350°F.Bake for 20 to 25 minutes until golden brown; cool on rack. If desired, sift powdered sugar over top before serving. NotesGet Traditional Bread Making Method here. Photo by Amanda Livesay. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
