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grandma's slovenian potica

(2 ratings)
Wiscdance avatar
Recipe by
Sue Huhn
@Wiscdance
Franklin, WI

This is my Slovenian grandmother's recipe. She made it every year for Christmas. I've continued the tradition by making loaves for my family at Christmas as well. This is a special treat for the family and a wonderful family tradition. Recipe makes 2 loaves. I've made a few modifications to the recipe, using butter instead of shortening and adding cinnamon, salt & vanilla to the filling. When I multiply this recipe, I actually make more filling than the multiplier. Ex: if I triple the dough, I quadruple the filling. This seems to work best and allows for plenty of filling.

(2 ratings)
yield 2 loaves
prep time 4 Hr
cook time 30 Min
method Bake

Ingredients For grandma's slovenian potica

  • DOUGH
  • 1/2 c
    milk
  • 1/4 c
    sugar
  • 1 tsp
    salt
  • 1/4 c
    shortening or butter, plus extra to greasing pans
  • 1/3 c
    water, warm
  • 2 pkg
    active dry yeast
  • 2
    eggs
  • 3 - 3.5 c
    flour
  • WALNUT FILLING
  • 1/4 c
    butter, softened
  • 1/2 c
    packed, dark brown sugar
  • 1
    egg, beaten
  • 2 c
    ground toasted walnuts
  • 1 Tbsp
    orange rind (optional)
  • 1/4 tsp
    cinnamon
  • 1/4 tsp
    salt
  • 1/4 tsp
    vanilla

How To Make grandma's slovenian potica

  • 1
    Spray pan with non-stick cooking spray Scald milk Add sugar, salt and 1/4 C shortening Cool to lukewarm
  • 2
    Measure water (warm, not hot) into a large bowl Add yeast. Stir until dissolved Stir yeast into luke warm milk mixture
  • 3
    Put half the flour into a large bowl Add eggs Add milk/yeast mixture Beat until smooth
  • 4
    Stir in remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Place in greased bowl, turning once to grease top of dough.
  • 5
    Cover and let rise in a warm place, free from drafts until double in bulk, about one hour.
  • 6
    While dough is rising mix all ingredients for walnut filling.
  • 7
    When dough has doubled in bulk, punch down. Turn out onto lightly floured board. Divided in half
  • 8
    Roll each half out into an oblong (about 20" x 10") Spread each portion evenly with filling.
  • 9
    Roll up jelly roll fashion, starting at the long side. Cut roll into 3 equal pieces or leave whole.
  • 10
    Place the 3 pieces with seam side down in each of the greased 8" x 4" x 2" loaf pans or snake uncut roll into the pan.
  • 11
    Cover and let rise in a warm place until dough rounds slightly above the top of the pans, about one hour.
  • 12
    Bake at 350 degrees about 25 to 30 minutes.
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