Name: Poticza
Yield: 32 servings
Cuisine: Slovenian
Ingredients: 3/4 cup Milk; 1/4 cup Butter; 1/4 cup Granulated sugar (dough); 1 tsp Salt (dough); 3 cups All-purpose flour (dough); 1/4 cup Potato flour (optional); 2 1/4 tsp Yeast, dry/instant; 2 each Eggs (dough); 1 tbsp Vanilla extract; 2 cups Chopped nuts, toasted; 3 cups Nut meal; 1 cup Granulated sugar (filling); 1/3 cup All-purpose flour (filling); pinch Salt (filling); 1 tsp Cinnamon; 3 each Eggs (filling)

Dessert

32 servings

234 cal/serving

Instructions

Step 1

Heat milk and butter together until butter is melted and milk is very warm; set aside to cool to warm.

MilkButter

Step 2

Mix dry ingredients: sugar, salt, flour, potato flour (optional), and yeast in a large bowl.

Granulated sugar (dough)Salt (dough)All-purpose flour (dough)Potato flour (optional)Yeast, dry/instant

Step 3

Stir in melted butter, warm milk, vanilla extract, and eggs; mix and knead until dough is smooth and uniform.

ButterMilkVanilla extractEggs (dough)

Step 4

Cover the dough and let it rise in a warm place for about 1 hour (or refrigerate overnight).

Step 5

Mix chopped nuts, nut meal, sugar, flour, pinch of salt, cinnamon, and eggs into a thick, spreadable paste (add an extra egg if too thick).

Chopped nuts, toastedNut mealGranulated sugar (filling)All-purpose flour (filling)Salt (filling)CinnamonEggs (filling)

Step 6

Line two loaf pans with parchment or grease them with butter.

Butter

Step 7

Prepare a floured work surface or plastic-wrapped surface large enough to roll out the dough.

Step 8

Roll the dough into a 28x14 inch rectangle about 1/8 inch thick and patch any holes.

Step 9

Ensure the dough is not stuck and brush off any excess flour from the top.

Step 10

Spread the nut filling evenly over the dough from edge to edge.

Chopped nuts, toastedNut mealGranulated sugar (filling)All-purpose flour (filling)Salt (filling)CinnamonEggs (filling)

Step 11

Cover the filling and run a rolling pin lightly over it to flatten lumps without stretching the dough.

Step 12

Cut the dough in half to make two matching squares.

Step 13

Roll each square from two opposite sides toward the middle to form two matched scrolls (logs).

Step 14

Fold each log's ends toward the center, adjust to fit the loaf pan, and place seam-side down in the pan.

Step 15

Repeat the rolling and folding with the other square and place in the second pan.

Step 16

Let both pans rise in a warm place about 90 minutes (or refrigerate overnight and bring to room temperature before baking).

Step 17

Preheat the oven to 350°F.

Step 18

Bake both loaves at 350°F for 30 minutes, then tent the tops loosely with aluminum foil.

Step 19

Bake about another 15 minutes (total ~45 minutes) until done (internal temperature about 195°F).

Step 20

Cool the loaves, then slice into 1/2 inch (1 cm) slices to serve.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.