Grandma's Potica ( Slovenian Nut Roll )
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- เผยแพร่เมื่อ 9 ธ.ค. 2020
- I take you step by step through making my grandmothers homemade Slovenian Potica nut roll. Please hit Like & Subscribe if you liked and want to see more from me,
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I grew up with my Grandma's potica, helping and learning from her, but our process is becoming lost - she stretched her dough to cover the whole dining table, and made one big coiled loaf. At 75 y.o. I'm one of the few extended family members who bothers, so I'm sharing your process with the younger generations as something more do-able. Thanks to your tutorial, our recipe (we use honey instead of sugar) might just continue a few more generations.
My great grandmother from Yugoslavian would make Potica but she would put apples, cottage cheese, raisins and bread crumbs in it. Then roll it up and wind it into a large pan.
There is as many versions of potica as there are number of granny's in slovenia we say. 😀
thanks for the demonstration but I'd love to see the potica sliced and see the interior.
Thanks so much for the great recipe! Just like my grandma and the Church ladies made it! 👍😊
Potica making tomorrow with my family. Your recipe is like my grandma’s, everything except we don’t add vanilla & use butter for the dough. Some people add honey & soak their raisins in rum. We like it without all of that. I’ll have to try your recipe making 2 loaves & overnight. We make about 5 loaves per batch, 12 cups of flour, 6 eggs, 3 lbs of walnuts. Making 2 batches to divide between 4 families, a lot of fun but a lot of work. Love that my girls, their spouses & grandkids love carrying on the tradition of potica!
Thank you for this video!
I'm getting ready to make our Easter potica today. Great instructions. I'm goung to check out your cannoli cheese cake video next. Thanks!
Enjoyed talking to you at your holiday display today while enjoying a piece of your homemade Potica! 😋😋😋
Thank you for the wonderful directions! My maternal grandparents also from the old Yugoslavia and spoke Slovenian, died when I was very young, but I’m sure Gma P would approve of this, gave me the confidence to try again! Wish I could share some pics! 😀❤️
Sheri ,I would love to see the pictures. You can email don@todayindonskitchen.com
Ten minutes into this video and I have to say that after watching some other videos for the same recipe prior to this, this is the one. I hesitated because it was so long, but I figured I could scroll through. Great job! To the point, I don't have to watch unnecessary stirring etc. Two cameras just make it that much better, and I don't have to fast forward! Thanks!
My grandma made this almost every Sunday. With some kind of soup.
Thank you for the recipe 🙏
Lutfi, you are quite welcome.
Don
It's very hard to make but it's so good
Omg! Zivio, hvala lepa! Thank you for such wonderful recipe, just like my mother used to make it!
Maria, You are so welcome. I'm glad you enjoyed it.
Don
My grandma made this every yr my whole life - she also was from Yugoslavia and migrated to Pittsburgh Moon Run township ~ would be fun to know if our grandma’s knew each other
My great grandparents settled in the Canonsburg PA area but you never know.
This is by far the most informative potica video I have seen. Thank you!
Glad you enjoyed it!
My great grandmother made this recipe and has passed it down to her daughters who passed it down to me and my cousins.
It is now my turn to pass it down to the next generation. It has been in my family for centuries and ours comes from Croatia. We call it povititsa. I make it with dates.
My great-grandma put apples and walnuts and dates in hers. I only have the recipe for the dates. I have done the 2 day before but have found that I want to get it over with. So I do it in 1 day.
Hi, Povitica that you describe is also known as a version of Potica in soouthern parts of Slovenia. Greetings from 🇸🇮
My neighbor gave me this roll, and I truly loved it, but instead of sugar, it was dates as sweetener, I cute the dates heat to release the sweetener. I made this recipe and I truly like the way you explained ♥️
I've been making my grandmother's povitica for 20ty years but lately my dough is dry n filling too thin..I can't wait to try your povitica!
Hope you enjoy
Nice videos, pierogi, nut horns and not just 'Slovenian potica' but it's 'Pittsburgh-Slovenian'. If you get up to Slovenefest this July stop and say hello, I'm the potter. I make the Poticnik too, It's the bundt like ceramic bowl that some in Slovenia still use. I only do 5-10 loafs for Christmas and again at Easter. I could never do as many as my grandmother and her mother, don't know how they did it. Again nice videos, thanks.
are you saying there's a festival in pittsburgh?
@@pamzanon6599 'Slovenefest', weekend after July 4, a little way north up in SNPJ borough at the SNPJ Recreation Center. My first visit, I'm sure grandma must have been there back in the 90's.
my dad lives in pittsburg...maybe ill visit next year during festival
Hello,you did great job👍.I am from Slovenia and I make potica three or four time per year🎄⛄❄.
Mateja, Thank you very much for the compliment. I am glad you enjoyed the video.
Don
Hello I’m from Ljubljana
Mi a plăcut foarte mult că ați atașat rețeta in comentarii!
My Croatian grandma made every holiday, as well! Love it!!
Craig, Yes it certainly brings back very fond memories. Thanks for watching
Don
My husband's grandma was from Croatia and she made something very similar. No one in the family learned hot to make it. I hope to try your recipe soon.
Let me know if you do, Thank you for watching
Don
@@todayindonskitchen I did make it over the weekend, I think I may have put too much filling in one of them, it baked and split open when baked.
@@dmrant it happens . Even in the video I had one split. The other thing that can cause it is rolling out the dough too thin. Thanks for letting me know you tried it .
Don
Good introduction to Potica.
Then,when adding some pounds was stressful, we only knew about Robusta banana, not Potica. How sad!!!!!! LOLLLLL.
Ingredients
* Dough Liquid Mixture:
* 1 cup margarine 2 sticks
* 1/2 cup whole milk
* 1 tablespoon granulated sugar
* 1/4 cup warm water
* 2 packages (updated) dry active yeast
* 3 large egg yolks (save whites for filling) room temperature
* .
* Dough Dry Ingredients:
* 3 cups all purpose flour (updated) 450 Grams
* 5 tablespoons granulated sugar
* 1/4 teaspoon salt
* .
* Filling Part 1:
* 3 cups ground shelled walnuts 1 pound
* 1/2 cup sugar
* 1 teaspoon ground cinnamon
* .
* Filling Part 2:
* 1 stick butter or margarine
* 1/4 cup whole milk
* .
* Filling Part 3:
* 3 room temperature egg whites
* 1 cup granulated sugar
* 1 teaspoon pure vanilla extract
* .
* Filling Part 4: Optional
* 1 cup raisins per nut roll
* shelled walnuts
Directions
The Dough:
Gather your liquid ingredients
1. In a small saucepan add your milk & margarine. Bring mixture to a simmer then take off heat and let cool.
2. After the milk mixture has cooled down add about 1 teaspoon of sugar from the tablespoon spoon to the yeast and add the rest to the milk mixture . In 5-10 minutes your yeast will become active . A frothy foam will form on top of the water . If not your yeast is dead and you will need to try some different yeast
3. Add the cooled milk margarine mixture to the yeast mixture. Then add in the egg yolks I usually scramble them first . Stir combining all .
4. In a separate bowl add the dough dry ingredients flour, salt, sugar and mix with a whisk to get dry ingedients mixed well together
5. Now sift 1 cup at a time the dry flour mixture into the liquid mixture. Stir with a dough whisk or large spoon until a sticky dough develops. Add in more flour if needed until the dough is still sticky but starts to ball up around your spoon or whisk .
6. Cover the dough & egg whites with plastic or lids . Refrigerate the dough and egg whites overnight.
The Next Morning :
1. Take the dough and eggwhites out of the refrigerator and let warm up for 1 hour or more while keeping them covered
The Nut Filling :
1. Mix by stirring all of the Filling Part 1 ingredients together. The walnuts should be ground to a fine consistency in a grinder or food processor.
2. Take your Part 2 ingredients and melt the stick of butter in the 1/4 cup milk in a sauce pan or microwave at 30-40 seconds . Add to Part 1 and mix well I found a whisk works best .
3. Take your Part 3 ingredients and beat 3 egg whites in your stand mixer or with hand mixer with whisk attachment until frothy then add 1 cup of sugar & vanilla then beat until fluffy but not stiff . Fold into the Part 1 & 2 nut mixture and mix well.
Optional Filling Part 4: Raisins
1. Bring water in a small sauce pan to a boil and shut off the heat. Add your raisins to the hot water give them a stir and let sit for about 5 minutes then drain and set aside. They will be added just before rolling up the roll. They do not need to remain hot.
Filling the nut rolls:
1. Get your flour & rolling pin together and set up your work area on countertop or table.
2. You will need a cloth of some sort for rolling the rolls . I also use a bakers couche /proofing cloth 24”x 36" . You can cut an old linen sheet or pillow case.
3. Dust your cloth generously with flour from a sifter and dust the rolling pin .
4. Divide dough into 2 equal parts wrap one in plastic or cover until needed . I use a scale to be exact.
5. Take and press 1/2 of the dough in to rectangle on cloth . Roll out until it is about 14" x 24” about 1/16”-1/8” thick. Flour as needed . You do not want the dough to stick to your rolling pin.
6. Add nut mixture in spoonfuls (Dollops) across and down entire dough sheets. Spread out mixture evenly with baking spatula to the edges.
7. Optional: sprinkle raisins evenly across filling.
The Roll Up:
1. Fold over the dough 1" on the 14" side closets to you. Gently lift the cloth and continue lifting as the nut roll rolls up on itself. Trim doughy ends off . Save and bake separately for a treat .
2. Take newly made nut roll and place in a 13” loaf pan seam side down. The roll will be slightly longer so compress ends until it fits.
3. Next puncture the roll in several places with a tooth pick to release trapped air. Then cover with plastic or towel and let it sit
Preheat your oven at 350 degrees with rack in the middle.Then repeat above and make your second nut roll.
Baking:
1. After resting the rolls about 30 minutes put in the oven and bake for 1 hour checking it at 45 Minute. Check with a tooth pick if it comes out clean it’s done if not chances are they are getting dark cover with foil and continue the last 15 minutes.
2. When done baking let cool for 15-30 minutes in the pans then take rolls out of pans and place on a cooling rack . Wrap first in plastic wrap then foil . Refrigerate or Freeze to store.
I figured two 3/4” slices per person so you will get 36 pieces total from two nut rolls.
Making Potica Cake: use both rolls and place in a angel food or bundt pan seam facing up reversing where the ends meet . Bake and cool as described above
Hi Don! To avoid spliting i suggest you to poke the dough before and after rising it (through the same holls) in between you can spread aome eggjoyk on top. I would also recomend you to do the ratio between filling and dough 2:1 while making it. Because dough will rise and filling will shrink. Filling can be done a little thicer. And what i also recomend is that you roll it in opposide side as you did. In that way you will get that nice 3 swirls seen from cutting side. Greeting from 🇸🇮!
Oh and with leftovers.. My moom usually prepare them the same day for lunch (Because Potica was made a day or two beffore hollidays). She puted leftover peaces on steam. It is delicious.
And in case after holidays you have baked leftovers you can crumbel them in bite size pices (if you have krofi-bobi-doughnuts add them too) and put them in a sauce pan. And than add a little honey and a litlle milk so they are a little wet. Then heat that up, stirr just little and serve. It is delicious and as kid we love that for breakfast next day after holidays.
I usually make 3 nutrolls. I am going to try this this years. As you can see I make this only once a year. I want them with the raison too. Is evaporated milk good for nut rolls?
Yes yes yes
I am a 70 year old grandma who learned to make povitica from my mom who immigrated from Ribinik in Croatia in
Maybe poke holes in your roll with a skewer to release air, before putting it in the oven, this should eliminate splitting.
My only comment is that I wish you had cut into the potica so any newbies could see what it is supposed to look like. You did a great job!
Elaine, Thanks for the compliment. I do show some photos of the finished nut rolls cut at the very end but you are right I didn't cut them during the filming . They were very hot and I had to wrap up the filming.
If u look at his first picture if shows swirling
Just wondering why I never saw you actually knead the dough. You mixed in a pan but didn't knead. Please explain.
Lorraine, I do very little kneading. Basically just bring everything together until it forms a ball. This is how my grandmother and her mother did it. I have gone farther with kneading when I first started and developed too much gluten in the dough and it was almost impossible to roll out so thin . It also affected the finished product which is supposed to be a delicate sweet bread. I have now opened a bakery and have made & sold hundreds of these the exact way I did in the video. I hope this explains
Soak them in rum
My grandmother always did that too. I've now taken to chopping them too and they've become excepable to thoughts who don't like them.
My dad calls this a kolache
Why didn’t you cut one and show us up close the inside? That’s the most important too!
I did at the very end of the video
WHY Margarine? that stuff is bad ..replace with butter