Potica- Holding on to traditions

Potica (paw tee' tzah) is a traditional Slovenian holiday cake. Variations of it are also common in several other Eastern European countries.

I grew up eating this, watching my Mom make it many times.  My Grandma did as well, and she learned it from her Mother, and so on…  Mom can not make it anymore; her hands won’t allow her to.  But she has planted the seed in me, and while I am not a baker…I want to hold on to this tradition.  I made some to take to her and Dad when we went up to visit recently.  I added to much filling, sigh.  I am still learning.  So my hubby asked for me to make some for home too…I told him I would.  And then I decided to blog it, it was a day…I will say that.  A long day…

I have a recipe from Mom, but she used Hot Roll mix for the dough.  My husband’s Aunts make this also…They are Russian/Scottish, funny!  So I asked Aunt Mary Jane to share her recipe for the dough.  I am having a bake off…I made 2 loaves of each recipe.  The Hot Roll mix has changed through the years and the results vary.  The dough from scratch was soft and lovely…But the taste will tell me.  So I hope you enjoy this, sit tight…it will be the longest post I have done.

Oh, I must share this...it is funny!  This checkered dough cloth, is 32 years old.  It is a section of the sheets we were gifted by Steve's Aunt, for my wedding shower... why on earth, I saved this is beyond me...As I said, I don't bake much (coz I'd eat it) but every time I roll dough, I go pull this out.   My Mom had a special "dough cloth", so I guess I needed one.  I learned on our recent visit, hers was a shower gift also...And the rolling pin, was my Grandma's.

 Dough with Hot Roll mix

1 box hot roll mix (include the yeast package)

1T sugar

 1 egg

3/4C scalded milk

In mixer, add mix, yeast, and sugar.  With the mixer kneading add scalded milk and the egg.

I kneaded mine for 5 minutes in my Kitchen Aid with the dough hook.  You can knead by hand as well.

Put into a greased bowl and let rise until double in bulk.  (divide for 2 loaves)

Dough

3C flour

½ t salt

1 ½ T sugar

1 packet of yeast

¼ C scalded milk

¼ C melted butter

2 eggs

½ C sour cream

In mixer, add dry ingredients.  Add milk, butter, eggs and sour cream. 

Do as above, kneading 5 minutes.   (divide for 2 loaves)

 

Filling

1 pound ground walnuts

½ C brown sugar

½ C honey

½ C melted butter

2t cinnamon (to taste)

½ C milk

1 egg

1 t vanilla

Optional- plumped raisins

Melt butter in saucepan.  Add remaining ingredients and warm through.  Cool thoroughly.

Roll out each piece of divided dough, to ¼ inch.  If using a patterned flour cloth, you should be able to slightly see the pattern showing…to let you know if you have the right thickness.  (this part I struggle with, I caution on the thicker side to prevent the dough from splitting…been there, done that)

Once dough is rolled out, spread paste over the dough.  Not too thick, not to thin.  Sprinkle with raisins if desired.  Roll the dough, jellyroll style.  Tuck the ends in and try to pinch the seam underneath.

Let rise for 1 hour.

Bake at 325 for 45 minutes or until golden crown.

I have also baked at 350, for about 30 minutes.  My oven seems hot, so I am trying it a bit lower and longer.

Cool, completely.

Slice and enjoy, xo

* I toasted my walnuts first, because I always like the flavor from doing that.  For THIS, I wouldn't do it again...

*Taste Test- the Hot Roll mix recipe, more flavorful to me.