Potica – Traditional Yugoslavian Christmas Bread

potica-yugoslavian-christmas-bread-individual-slice

What is Potica?

Potica is a pastry made of yeast dough that is rolled out into a rectangle, spread with a walnut-brown sugar filling, and rolled up into a log shape. The log-shaped pastry is coiled from one end to the other to resemble a snail or a turban in shape.

Potica-shaped-in-a-snail-shape


When I received this recipe many years ago it was called Yugoslavian Christmas bread but Yugoslavia no longer exists. The break up of Yugoslavia occurred as a result of a series of political upheavals and conflicts during the early 1990’s. Yugoslavia was divided among ethnic lines. Slovenia, Croatia, Bosnia, Herzegovina, Macedonia, Montenegro, Serbia and Kosovo are areas that once made up Yugoslavia.

Slovenian miners who settled in the upper Midwest of the United States introduced Potica to the American cuisine. So perhaps a more correct description for this wonderful pastry is Slovenian Christmas Bread. Potica (pronounced po-TEET-sa) is traditionally served at Christmas and Easter.

The Recipe for Potica

Potica
Yields 1
A yeast dough with a walnut-brown sugar filling, rolled up into a log and then shaped into a snail shape.
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Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Dough
  1. 3 1/2 cups flour
  2. 1 pkg. dry yeast (a scant tablespoon)
  3. 1 cup milk
  4. 2 tablespoons sugar
  5. 2 tablespoons butter
  6. 1 teaspoon salt
  7. 1 egg
Filling
  1. 2 cups walnuts, ground
  2. 1 egg, beaten
  3. 1/4 cup packed brown sugar
  4. 1 teaspoon cinnamon
  5. 2 tablespoons honey
  6. 2 tablespoons milk
  7. 1 tablespoon butter, melted
  8. 1/2 teaspoon vanilla
Instructions
  1. In a large mixer bowl, stir together 1 1/2 cups flour and yeast.
  2. Heat milk, sugar, butter and salt until warm, stirring constantly, until butter almost melts.
  3. Add milk mixture to dry ingredients in mixer bowl.
  4. Add 1 egg to mixture. Beat on low speed for 30 seconds. Beat for 3 minutes at high speed.
  5. Add remaining 2 cups of flour to make a moderately stiff dough.
  6. Turn out and knead 6 - 8 minutes. If your mixer has a dough hook let it knead the dough for 6 - 8 minutes. Place in a greased bowl, turn once and let rise until doubled, about 1 hour.
  7. Prepare Walnut Filling: Combine walnuts, egg, brown sugar, cinnamon, honey, milk, melted butter and vanilla and set aside.
  8. Punch dough down, cover and let rest for 10 minutes.
  9. Roll dough to 1/4-inch thickness. Spread with filling, roll up from one long side to the other and pinch to seal.
  10. Place one end of roll in center of a large greased cookie sheet.
  11. Coil dough to make a spiral; seal end.
  12. Cover and let rise 30 - 45 minutes.
  13. Bake at 350 degrees F. for 30 - 35 minutes until golden brown.
Notes
  1. It's also traditional to make Potica with a poppy seed filling.
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 Some Recipe Tips

When rolling out the dough, make it as thin as you can. I roll the dough to 1/4-inch thick then stretch it out to fit the size of my bread board. Spread the filling over the dough.

potica-yugoslavian-christmas-bread-spread-filling-onto-dough

Roll up the filled dough from one long side to the other long side to make a log. Then coil the dough around to form a spiral shape that resembles a snail or turban.

potica-yugoslavian-christmas-bread-rolling-up-dough

The original recipe didn’t call for icing but I mixed up some powdered sugar with a small amount of milk and vanilla and drizzled it over the Potica after baking it. It’s heavenly served warm with a nice cup of coffee or tea!

potica-yugoslavian-christmas-bread-single-slice

Try your hand at making Potica soon! Potica is a wonderful traditional pastry that’s great for breakfast or brunch for the holidays or any day of the year! What’s your traditional holiday bread or pastry?

Remember to Savor the Flavor!

Janet

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For past holiday posts on Silver Foodie, please click on Holiday Posts on the menu header bar. There’s some great holiday recipes there!

7 Steps to Prizewinning Pineapple Jam

prizewinning-pineapple-jam-vertical

Prizewinning Pineapple Jam is an easy and quick recipe with only four ingredients – canned crushed pineapple, pectin, sugar and butter. It makes a great gift for the holidays or any time!

I often give members of my extended family jars of Prizewinning Pineapple Jam when we get together for a meal every few months. My cousin’s wife Angelina says Prizewinning Pineapple Jam “tastes like the pineapple in Pineapple Upside Down Cake!”


Not only is Prizewinning Pineapple Jam great on toast and biscuits but it’s also fabulous as a topping for cheesecake and ice cream!

Prizewinning Pineapple Jam Recipe

Prizewinning Pineapple Jam
Yields 9
A wonderful jam with the flavor of tropical pineapple!
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Ingredients
  1. 2 (20-ounce) cans crushed pineapple with the juice and enough water to equal 6 1/2 cups
  2. 2 (1.75-ounce) boxes of Sure Jell pectin
  3. 6 cups sugar
  4. 1 tablespoon butter (to reduce foaming)
Instructions
  1. Put pineapple with juice and enough water to equal 6 1/2 cups into a large stock pot.
  2. Sprinkle pectin over the pineapple.
  3. Bring mixture to a boil.
  4. Add sugar to the pineapple mixture and stir. Add butter to keep foam to a minimum.
  5. Bring mixture back to a full rolling boil and boil for one minute.
  6. Ladle into hot jars, leaving 1/4" headspace. Wipe rims with a damp paper towel.
  7. Process for 5 minutes in a water bath after the water comes to a boil.
  8. Remove jars from canner. Place on a towel to cool.
Notes
  1. The butter is optional but does keep down the foam produced, which is unattractive in the jars!
SILVER FOODIE http://www.silverfoodie.com/

The 7 Steps to Making Prizewinning Pineapple Jam:

1. Measure crushed pineapple with its juice and add enough water to equal 6 1/2 cups. Put the pineapple in a stock pot.

pineapple-into-a-stock-pot2. Sprinkle pectin over the pineapple.

3. Bring mixture to a boil; add sugar and stir. Add butter, if using. (Butter keeps foaming to a minimum. Foam on the jam is not attractive!)

adding-sugar-to-pineapple-mixture

4. Bring mixture back to a full rolling boil and boil for 1 minute.

5. Ladle Prizewinning Pineapple Jam into hot jars, leaving 1/4-inch headspace. Wipe rims of jars clean with a damp paper towel.

ladling-hot-jam-mixture-into-jars6. Process jam for 5 minutes in a water bath after the water comes to a boil.

jam-jars-in-water-bath7. Remove jars of jam from the canner. Place jars on a towel to set up – placing jars on a cold countertop may cause the glass jars to crack.

prizewinning-pineapple-jam-end-productParting Thoughts

Be sure to label the jars of jam! I wouldn’t waste time dating them, as they will be gone before their “expiration” date! 🙂

I found the recipe for Prizewinning Pineapple Jam a few years ago and I’ve been making it ever since! I love pineapple so this was a great discovery for me. Several people have won prizes at their county fairs using this recipe for Pineapple Jam!

So if you want to be a winner in the jam category, be sure to make Prizewinning Pineapple Jam! Again, Prizewinning Pineapple Jam makes great gifts for neighbors, teachers and pretty much everyone on your gift list! Make some soon!

Remember to Savor the Flavor,

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right sidebar; then click “Sign up.” Thank you!

For a list of Link Parties in which I participate weekly, click on “Link Parties” on the menu header bar or scroll down the right sidebar.

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