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Potica

Name: Potica
Ingredients: 2 3/4 cups bread flour, divided; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 2 tablespoons granulated sugar; 1 teaspoon table salt; 1/4 cup water; 1/2 cup sour cream; 1/4 cup unsalted butter; 1 large egg (room temperature); 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)

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

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Ingredients

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

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

In stand mixer fitted with a paddle attachment, add 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat water, sour cream and butter to 120-130°F (butter does not need to melt). Add to flour mixture; blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
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

Get Bread Machine Method here.

Photo by Amanda Livesay.

Review & Comments

Anonymous | 1/22/2013 Reply

My grandmother made this for all the high holidays

I can’t wait to try this recipe. I was young when my grandmother made this. She always put me to work on other things, so I never learned. This is also the only recipe that says to curl like a snail. Mama always coiled her bread and baked it in a roasting pan.

Retha | 12/10/2011 Reply

I’ve only had this bread once from a bakery in K.C. and it was wonderfu. Can’t wait to try it.