Best 2 Potica Croatian Nut Roll Recipes

In the realm of sweet pastries, Croatian Potica is a masterpiece that takes center stage. This delectable treat boasts a rich history dating back centuries, originating from the regions of Slovenia, Croatia, and parts of Hungary. It's a symbol of celebration, often prepared during festive occasions like Christmas, Easter, and weddings. This article presents a collection of three distinct Potica recipes that capture the essence of this beloved dish. Discover the traditional Walnut Potica, a classic rendition bursting with the nutty flavor of walnuts. For a delightful twist, try the Poppy Seed Potica, where the nutty filling takes on a unique, earthy flavor. And for those with a sweet tooth, the Chocolate Potica offers an indulgent experience with its rich chocolate filling. Embark on a culinary journey with these Potica recipes, each promising an explosion of flavors and textures that will create lasting memories at your table.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD

Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread image

I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!

Provided by Stephani

Categories Desserts

Time 4h40m

Yield 12

Number Of Ingredients 15

Ingredients

¼ cup warm water
1 (.25 ounce) package active dry yeast
¾ cup lukewarm milk
¼ cup white sugar
¼ cup vegetable shortening (such as Crisco®)
1 egg, beaten
1 teaspoon salt
3 ½ cups all-purpose flour, or more as needed
½ cup brown sugar
¼ cup butter, softened
1 egg
¼ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 cups finely chopped walnuts

Steps:

Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 45 g, Cholesterol 42.8 mg, Fat 22.8 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 245.2 mg, Sugar 14.7 g

POTICA (CROATIAN NUT ROLL)

Potica (Croatian Nut Roll) image

We always looked forward to the holidays when we could get nut roll. Now our grandmas are unable to make them and it is not the same. This is the recipe from my Grandmother for nut roll.

Provided by hcopeland

Categories Breads

Time 3h50m

Yield 4 loaves, 32-40 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup water
2 (1/4 ounce) packages dry yeast
2 cups milk, lukewarm
3/4 cup sugar
3 teaspoons salt
4 egg yolks
1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
8 cups all-purpose flour, sifted
2 -3 lbs nuts, shelled and ground
2 -3 cups sugar
1 (12 ounce) can evaporated milk (Pet brand preferred) or 1 pint half-and-half
2 teaspoons vanilla
2 teaspoons salt
1/2 cup butter
4 egg whites, beaten (optional)

Steps:

Stir yeast into water.
Mix butter, milk, sugar, and salt.
Add egg yolks, yeast mixture and 2 cup flour.
Mix thoroughly.
Add remaining flour and turn dough out on a floured surface.
Knead until smooth, elastic and does not stick to surface.
Place in greased bowl and let rise 1 hour.
Grease your baking pan.
Filling: mix milk, salt, margarine and sugar.
Heat slightly until margarine melts and sugar is dissolved.
Add nuts then to stretch mixture you can fold in beaten egg whites.
After it has risen, divide into 4 equal parts.
Do not knead.
Roll each piece to about 1/8 inch thick.
Spread with cooled filling.
Roll jelly-roll style and place seam down in a greased pan.
Let rise for 1 hour.
Preheat oven to 350°F.
Bake 40 - 45 minutes.

Tips:

Use a stand mixer fitted with the dough hook to make the dough. This will save you time and effort.
Make sure the butter is very cold before you add it to the dough. This will help to create a flaky crust.
Roll the dough out into a rectangle that is about 12x18 inches. This will make it easier to spread the filling.
Spread the filling evenly over the dough, leaving a 1-inch border around the edges.
Roll the dough up tightly, starting from the long side. Pinch the edges to seal.
Place the potica on a greased baking sheet and brush with egg wash. This will help to give it a golden brown crust.
Bake the potica for 45-50 minutes, or until it is golden brown and cooked through.
Let the potica cool for at least 1 hour before slicing and serving.

Conclusion:

Potica is a delicious and festive bread that is perfect for any occasion. It is a bit time-consuming to make, but it is definitely worth the effort. With a little planning and preparation, you can easily make this beautiful and delicious bread at home.