- Cooking Time:
- Preparation Time:
- 1/4 cup (1/2 stick) butter, softened
- 2 eggs
- 1/2 cup sugar
- 1 tsp salt
- 1 1/4 cup milk, (110°-115° F)
- 2 packages Rapid Rise Yeast
- 4 ½ cups all-purpose flour; unsifted
- For the filling:
- 3 eggs
- 4 cups ground walnuts
- 1 cup light brown sugar, packed
- 2 Tbs butter
- 1/3 cup butter, melted
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- Cream together butter, eggs, sugar and salt. Heat milk in a pyrex measuring cup in a microwave on high for 1 minute. Add to the sugar mixture and mix briefly then add the yeast and mix well. Work in 2 1/2 cups flour, beating on high speed with electric mixer. Gradually beat in remaining 2 cups flour. Knead by hand after dough is stiff enough to form a rough ball (grease hands if needed). Place dough in lightly oiled large bowl. Turn the dough over to bring up greased side. Cover with a towel; let rise in warm place (minimum 85° F), free from drafts, until double in bulk, about 1 hour.
- Make filling in medium bowl.
- Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla. Stir filling to blend well.
- After first rising shape and punch down dough. On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches wide. Spread with filling, to 1 inch from the edge. Starting from wide side, roll up tightly, as for jelly roll. With palms of hands, roll back and forth so that roll is even all over. On large greased cookie sheet, form roll into a large coil, seam side down. Let rise in warm place (85 F), covered with towel, free from drafts, until double in bulk, about 1 hour. Preheat oven to 350 F and brush the roll with the melted butter. Bake 35 to 40 minutes until golden. Cool on wire rack. Cut crosswise 1/4 to 1/2 inch thick slices.
- If working with a 30“ by 20“ sheet of dough is too daunting, and you don't mind smaller rolls:
- After first rising, shape and punch down dough. On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes. Divide dough into 2 equal portions. Roll each out into a rectangle 15 inches by 10 inches. Spread with filling, to 1 inch from the edge. Starting from wide side, roll up tightly, as for jelly roll. With palms of hands, roll back and forth so that roll is even all over. Classically these are formed into a coil on large greased cookie sheet, seam side down. Let rise in warm place (minimum 85° F), covered with towel, free from drafts, until double in bulk, about 1 hour. Preheat oven to 350° F and brush the rolls with the melted butter. Bake 25 to 35 minutes until golden (watch to make certain not over browned. Cool on wire rack. Cut crosswise 1/2 to 3/4 inch thick slices.
NotesThere are many variations of Slavic Nut Breads. They are variously referred to as Potica or Poteca (Pronounced PO-TEET-SA) (Polish or Serbian), and Povitica (Pronounced PO-VI-TEE-SA) (Croatian).I first became interested in finding a recipe for this after tasting a delicious “Polish Nut Bread“ I bought at a Farmer's Market on Marco Island, Florida. This recipe is derived from a dozen or more I found on the internet. Most make enough to feed an army. This is a little more reasonable size.
Ground walnuts are available in many stores preground, or grind your own in a food processor until the consistency is a little thicker than a coarse corn meal.
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