Potica (Iron Range Nut Roll)
A spiral yeast bread filled with a sweet ground walnut filling, brought to Minnesota's Iron Range by Slovenian immigrant miners.
- Prep
- 90 min
- Cook
- 45 min
- Total
- 135 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Stand mixer
- •Rolling pin
- •Loaf pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 38
- protein
- 6
- calories
- 310
Instructions
- 1
Mix the yeast into warm milk with a pinch of sugar. Let it sit until foamy.
- 2
Beat the butter, sugar, and two eggs together. Stir in the yeast mixture.
- 3
Slowly add the flour until a smooth dough forms. Knead for 8 to 10 minutes.
- 4
Place the dough in a greased bowl. Let it rise until doubled, about 1 hour.
- 5
Stir ground walnuts, honey, heavy cream, cinnamon, and vanilla in a saucepan. Warm gently until easy to spread.
- 6
Roll the dough out on a floured cloth into a large, thin rectangle.
- 7
Spread the walnut filling evenly over the dough. Leave a small border around the edges.
- 8
Roll the dough tightly into a log using the cloth. Pinch the seam closed.
- 9
Place the log into a loaf pan or curve into a coil. Let it rise for 30 minutes.
- 10
Brush the top with beaten egg. Bake at 350°F for 40 to 45 minutes until deep golden brown.
- 11
Let the roll cool completely before slicing so the filling sets.
Chef's tips
Roll the dough as thin as you can without tearing it. Cool the loaf completely before cutting so the filling stays in place.
Storage
Wrap tightly and store at room temperature up to 4 days, or freeze up to 2 months.
Reheating
Serve at room temperature; slices can be lightly toasted.
Common mistakes to avoid
- •Cutting the roll while it is still hot, which makes the filling ooze out.
- •Rolling the dough too thick, which leaves you with too much bread and not enough filling.
Serving suggestions
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