Can we talk about how excited I am to share this recipe? Up until I teamed up with Red Star Yeast, I had never heard of potica but I have made this recipe three (3!!) times since then. That good.
I did some research on potica before I made one and learned that it’s sometimes called a Nut Roll. Traditionally, it’s a sweet yeast dough that’s filled with a paste of ground nuts and brown sugar (and sometimes even dried fruit) and then rolled up, cinnamon roll-style. It’s not sliced like a cinnamon roll, but instead, it’s shaped into a horseshoe, a snail, or just left as a log, and then baked until golden brown.
To me, it’s like a yeasted coffee cake. But better. It’s almost like a strudel with all of it’s layers! Looking at it, you’d think it was just a cinnamon roll but it’s pretty different in taste. I don’t know if it’s the ground nuts or the sour cream in the dough or all the thin layers but it’s so delicious.
The dough is very easy to work with and the recipe even includes instructions for making it in the bread machine (which is what I did). I found the dough so easy to work with that I accidentally rolled it out too thin the first time I made it and some of my filling oozed out. Don’t worry though, I picked all the caramelized sugar off the parchment paper – nothing went to waste. ;) So watch that when you make it. You want it to be thin but not so thin that you can see the ground nut paste through the dough.
Some of our friends from home have
threatened graciously offered to visit us over Christmas and this will definitely be on our table when they’re here!
Full disclosure: I was compensated for making (and enjoying!) this recipe by Red Star Yeast. All opinions are my own.