Skip to main content

Bread Machine Potica

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
0

Reviews

Ingredients

  • 1/4 cup water
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter
  • 1 large egg
  • 2 3/4 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Filling

  • 2 cups walnuts (ground)
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons half and half
  • 1/4 cup unsalted butter (softened)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Powdered sugar (for topping, optional)

Instructions

  • Have 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.

Notes

Photo by Amanda Livesay.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Leave a Reply

Made the recipe? Rate it!