Rock Springs Potica
A spiraled sweet bread rolled around a rich walnut filling, sliced to reveal a distinctive swirl. Slovenian families who settled in Rock Springs to work the coal mines made potica for holidays and weddings.
- Prep
- 60 min
- Cook
- 45 min
- Total
- 105 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •Large cloth or tablecloth for rolling
- •Loaf pan or round baking pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17
- carbs
- 42
- protein
- 7
- calories
- 340
Instructions
- 1
Warm the milk and stir in the yeast with a pinch of sugar. Let it sit for 10 minutes until foamy.
- 2
Mix the flour, remaining sugar, and salt in a large bowl. Stir in the yeast mixture, butter, and 2 eggs.
- 3
Knead into a smooth, soft dough. Cover and let it rise for 1.5 hours until doubled.
- 4
Combine the ground walnuts, honey, cinnamon, and cream in a saucepan. Warm the mixture until spreadable.
- 5
Roll the risen dough into a large rectangle on a floured cloth. Make it as thin as possible.
- 6
Spread the walnut filling evenly over the dough. Leave a small border around the edges.
- 7
Use the cloth to roll the dough up tightly from the long edge. Coil into a round pan or shape into a loaf.
- 8
Cover and let rise for 30 minutes. Brush the top with the beaten remaining egg.
- 9
Bake at 350°F for 40-45 minutes until deeply golden. Cover loosely with foil if it browns too quickly.
- 10
Let it cool completely before slicing.
Chef's tips
Roll the dough as thin as you can without tearing it so you get many fine layers when sliced.
Storage
Wrap tightly and store at room temperature up to 4 days, or freeze up to 2 months.
Reheating
Serve at room temperature, or warm slices briefly in a low oven.
Common mistakes to avoid
- •Rolling the dough unevenly, which creates a lopsided loaf
- •Overbaking, which dries out the delicate layers
Serving suggestions
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