Potica — a spiral nut roll of Slovenian and Croatian origin — arrived in NE Ohio through the substantial South Slavic immigrant communities that settled in the steel and rubber towns of the region. This ice box version from Mary Ringlein uses refrigerator overnight rising for convenience while maintaining the rich walnut filling and tender dough of the original.
Ingredients
4 c flour
3 Tbsp sugar
½ lb butter
3 egg yolks, beaten
1 c sour cream
1 cake of yeast
½ c lukewarm water
1 tsp sugar
For nut filling: 1 lb shelled nuts chopped, 1 c scalded milk, ½ lb butter, 1 c sugar, 1 egg yolk, 4 egg whites (stiffly beaten)
Cinnamon and sugar for sprinkling
Instructions
Measure flour, sift with 3 Tbsp sugar and salt. Cut in butter as for pie crust.
Dissolve yeast in water, add 1 tsp sugar.
Mix egg yolks and sour cream together. Make a well in flour, add yeast and cream mixture. Knead into dough.
Place in cold room or refrigerator overnight.
Next day, let dough come to room temperature, then roll out thin on well-floured surface.
For nut filling: Pour scalded milk over nuts, add melted butter and sugar. Fold in stiffly beaten egg whites.
Spread nut mixture on dough and sprinkle lightly with cinnamon and sugar.
Roll up like jelly roll, shape like horseshoe on well-greased baking sheet.
Let rise about 1½ hours. Brush with egg yolk.
Bake for 50–60 minutes at 350°.
Note: It is important to let rise for 1½ hours or it will be soggy.