100 g (3.5 oz) sugar
200 ml (8 fl oz) milk
30 g (1 oz) yeast
600 g (1 lb 5 oz) flour
150 g (5 oz) butter, melted
4 egg yolks
1/2 tsp salt
400 g (0.9 lb) wallnuts, ground
4 egg whites
200 g (7 oz) sugar
100 ml (4 fl oz) milk, scalded
1 tsp rum
- DOUGH: Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough. Cover and let stand in a warm place until it doubles in size, about 1 hour.
- FILLING: Beat egg whites until stiff. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool. Gently fold in beaten egg whites.
- ASSEMBLE: Spread flour on a large table-cloth. Divide the dough into two sections. Roll each section out very thin (on the table-cloth) and fill with wallnut filling. Roll by filling the edge of the table-cloth on which the dough was rolled out.
- Put 100 ml (4 fl oz) of oil in the bread pan. Place the rolls into the pan. Put in refrigerator over night.
- Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan.
Related recipes: MAKOVNJACA (Poppy Seed Roll; Croatian Povitica), Croatian POVITICA Recipe
ok this sounds great but… my husbands grandwmother didnt use yeast, more like a strudle dough. does anybody know what an egg potica would be like. i would like to try and make this but my husband says that they only made an egg one and a walnut and only for the holidays. can anybody HELP!?
What you ‘re looking for is Slovenian Potica, which is different than Croatian Orehnjaca.
The Slovenian Potica is not rolled in as many rounds as the Croation nut bread is rolled…also the Croation nut bread or Orehnjaca is much sweeter than the Slovenian.
We have made this every Christmas since I was born. My great grandparents came over on the boat and the tradition came with them.