A traditional Slovenian nut roll — rich refrigerator-risen dough filled with walnut and egg white mixture, rolled jelly-roll style, shaped like a horseshoe, and baked at 350°F. Mary Ringlein’s recipe.
Ingredients
Dough
4 c flour
3 Tbsp sugar
1½ tsp salt
¼ lb butter
3 egg yolks, beaten
1 c sour cream
1 cake yeast
¼ c lukewarm water
1 tsp sugar
Nut Filling
1 lb shelled walnuts, finely chopped
1 c milk, scalded
¼ lb butter, melted
1 c sugar
1 egg yolk
4 egg whites, stiffly beaten
Cinnamon and sugar for sprinkling
1 egg yolk (for brushing)
Instructions
Make the dough: Sift flour with 3 Tbsp sugar and salt. Cut in the butter as for pie crust.
Dissolve the yeast cake in ¼ c lukewarm water with 1 tsp sugar. Let sit until foamy.
Mix the 3 beaten egg yolks with the sour cream. Add to the flour mixture along with the yeast mixture.
Knead into a smooth dough. Place in the refrigerator overnight.
Make the filling: Pour scalded milk over the chopped walnuts. Add the melted butter and sugar. Mix well.
Add the egg yolk, then fold in the stiffly beaten egg whites.
Assemble: Remove dough from refrigerator and let come to room temperature.
On a well-floured surface, roll the dough out fairly thin.
Spread the nut filling evenly over the dough. Sprinkle lightly with cinnamon and sugar.
Roll up tightly like a jelly roll. Place on a well-greased baking sheet shaped like a horseshoe.
Let rise for 1½ hours — do not skip this step.
Brush with beaten egg yolk.
Bake at 350°F for 50–60 minutes until deep golden brown.
Cool completely before slicing.
The rise matters: The 1½-hour rise before baking is essential — skip it and the potica will be soggy inside.
Potica (poh-TEET-sah) is a traditional Slovenian celebration bread, typically made for Christmas and Easter.
