Potica - Nut Roll
Serves 2
20 mins prep
35 mins cook
90 mins Proofing Time
145 mins total
A classic Eastern European nut roll recipe with chewy texture and a beautiful brown sugar and nut filling.
The dough...
The filling...
The glaze...
Make the dough...
Whisk a tablespoon of active dry yeast and a teaspoon of granulated sugar into 1/3 cup of warm whole milk and set aside until the mixture is foamy (about 5 minutes)
In a large bowl, combine 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 2 large eggs, 2/3 cup of sour cream and 12 tablespoons of softened butter until smooth
Once the yeast is foamy, add it to the mixture along with 2 cups of bread flour and mix until completely combined
Continue to add flour, a little at a time until a soft, sticky dough forms
Transfer the dough onto a lightly floured surface and knead until smooth and elastic (add additional flour if necessary, but as little as possible)
Shape the dough into a ball and place it into a lightly greased bowl. Turn the dough over a few times to ensure that all of the dough is coated in oil. Cover the bowl with plastic wrap and let it rest in a warm place for about 60 minutes or until doubled in volume
Make the filling...
Combine 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 6 tablespoons of butter, an egg yolk, 1 teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon into a small saucepan and place over medium heat
Cook until it thickens enough to coat the back of a spoon and then transfer the mixture off of the heat
Stir in 3 cups of very finely chopped nuts and set aside to cool completely
Assemble the rolls...
Once the dough has doubled in volume, transfer it onto a lightly floured surface and divide the dough in half
Roll each portion into a rectangle about 14” long and 18” wide
Spread half of the cooled filling over the surface leaving a 1/2” boarder around the edges
Roll the dough starting on the long sides and pinch the seam closed
Pinch the ends to seal and transfer the rolls onto a parchment lined baking sheet with the seam down and the ends tucked under
Lightly cover the rolls with a light kitchen towel and let the rolls rest for 30 minutes in a warm place
Preheat your oven to 350°
Once the rolls have rested, brush the loaves with the leftover egg white and a teaspoon of water
Bake the loaves for 35-38 minutes or until golden brown
Transfer the loaves onto a cooling rack to cool before slicing
Glaze the rolls...
In a small dish, whisk 1-2 teaspoons of heavy cream or milk into a cup of confectioners sugar and drizzle over the fully cooled nut rolls
Slice and enjoy!
Store leftovers in an airtight container at room temperature
