Croatian Nut Roll
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
- Eileen shares this wonderful family recipe with us!
Pugatista aka potica or Povitica. Croatian nut roll.
Filling:
3 eggs (if smaller eggs use 4)
4 cups ground walnuts
1 cup brown sugar (if you like sweeter add 1.5 cups)
1 stick melted butter
1 tablespoon cinnamon (mom used 1.5 teaspoons)
2 tsp vanilla
Dash salt
Mix together all ingredients and set aside til dough is ready.
You need to make this filling twice in two separate bowls for the dough recipe below. In other words double the recipe but put each one in different bowls.
Dough:
Put 3 eggs in a bowl of warm water to warm them. Mix 2 cups flour with 2 packages of rapid rise yeast in the bowl of your stand mixer or in a large oven-proof bowl if you're mixing by hand. In a small saucepan combine one can evaporated milk (1.5 cups) with 1/3 cup sugar, 1/3 cup shortening, and 1 tsp salt. Heat over low heat until shortening melts and sugar dissolves. Stirring frequently. Let the liquid cool to a temp of 120 degrees. My mom tested this by putting a drop or two on her wrist. Somehow she'd know if it was around 120 degrees. I'm not so smart. I use a candy thermometer. Once the liquid has cooled to the right temp pour it into the flour/yeast mixture and mix on low. Then add the eggs one at a time and incorporate them on low. Then add about 2 to 2.5 more cups of flour. You want the dough to come together in a clump. Keep adding flour till the dough comes together. For me it's always about 2 cups to 2.5 cups more I have to add during the mixing process. Dump the dough out onto a floured surface and knead for about 3-5 mins or until it becomes elastic. Don’t over knead or add too much flour or the dough will be tough. Put a small amount of vegetable oil in a bowl. Put the dough in an oiled bowl then cover with a dishtowel. Put in a warm place (my mom and I put it in the gas oven that is off). Let it rise till it doubles in size for about an hour.
Dump it out onto a well-floured counter. Cut it in half. You’ll use one half at a time. Put the other half bake in a bowl and cover with a towel. Take the first half and shape the dough into a rectangle. Then use a rolling pin to roll it thin into a large rectangle (it should be about 1/8th inch thick--in other words pretty thinly rolled). I roll it very thin to the point I can see the granite countertop beneath my dough. The rectangle should be at least 2.5 to 3 feet long and 1.5 to 2 feet tall. Spread one bowl of filling all over the dough evenly to the very edges. Roll up beginning at the long end. Cut the long rolled-up roll into thirds and put each smaller roll into greased baking pan. (I use PAM to grease my pan Or use parchment paper) The pan should not be a cookie sheet or the rolls will spread out. USE A PAN WITH SIDES! Then repeat the process with the second half of the dough and the second bowl of filling. Once you have all six rolls in the pan, brush rolls with melted butter. Bake 30 mins at 350 degrees. Remove from oven and brush rolls again with melted butter. This stuff has been known to make grown men cry! Also, the nuts must be ground with a grinder and not processed with a food processor. My mom and I used an old fashion hand grinder until about 2 years ago when I got a grinder attachment for my kitchen aid. - แนวปฏิบัติและการใช้ชีวิต
I made this today for Father's day. Very good! Especially like the dough. Its the recipe that didn't have the filling bursting out of the dough. Thank you😊
😮yum you made those look surprisingly easy to do!
Thanks for the great recipe and instructions. Happy Easter
I have tried other traditional nut rolls but this recipe is by far the best. It's a bit more time consuming but well worth the effort. The dough is amazing and I attribute that to the sugar and shortening, moist and very tasty. The filling is delicious and the tablespoon of cinnamon is not too much, in fact next time I'll add a heaping tablespoon. I also think that what sets this recipe apart from others is that the dough is rolled very thin which gives it a lot of texture and a lot of roll with each bite. The butter sends it over the top! Thanks so much for sharing. This will be my go to recipe from here on out.
I am in love with this video! Like you, my grandmother always made Croatian nut rolls every Christmas and Easter. Unfortunately we did not live in the same state and I never got to watch her make it. After she died I found the recipe but it is old and very vague in the actual process of rolling out the dough and my dough seems more resistant to rolling out..its bouncy ..but every year I try to make it exactly the way she made it. I might try yours and see how it goes. thx so much for such clear instructions!
Your instructions and recipe was Amazing!!Thank you!
Welcome
Wow! This looks wonderful! Think we'll try to make these this year for Easter (the resurrection!) Thank you for showing us how!
They look beautiful going to make them tomorrow after church. My aunt Barb made them every Christmas and Easter, but I didn't have her recpice she died yrs ago she also was Crocation she and her sister never lost their language from Crocation.
And from Serbia we also have Strudla with walnuts and poppyseed
I'm SO they are fabulous!!! GLAD to find this///..YOU!! again!! I made these last year!!
Everybody loved them!!!
I had to edit that , above, and it got the phrases out of order!! But huge thanks!!
They look fabulous!! I plan on making these for the first time and I'm glad I happened to see your video with all the great instructions. Wish me luck :)
Have fun!
Predivna orahnjača
Predivni ljudi
Camera shot of close-up nuts and how they look would be helpful
Awesome Nut Roll 👍
thank you for recipe 😘
Thanks you. I'm definitely going to try to make them!❤
Where do you post your various recipes? Thank you.
Dobra! I'm half Croation and grandma made these at Christmas and Easter. This is one "sweet" that MEN - who often lack a "sweet tooth" - will fight over! It's good for dessert AND breakfast - but gone too soon! These ethnic ladies put a lot of love and labor into holiday baking. The Croatian cookies are great, too!
I'm from Croatian and Slovenian descent. We call the nut roll potica.
I think this may be the nut roll I grew up with, without the cinnamon. My grandma made the best, it wasn't like cake, which I see EVERYWHERE, my grandma's was more of a flaky middle, not cake, which to me is just horrible. It looks yummy and I have to try making it!
So, with the walnut mixture, you want it to be like a peanu butter texture?
Hello, your rolls look amazing!! Could you tell me which grinding plate you used in your grinder? I have the same grinder but there is a coarse grind and a fine grinding plate. Which is best for this? Thank you!!
It looks wonderful but I don’t have that attachment for my KitchenAid and you said not to use a food processor does that leave those of us who don’t have this attachment out of making this delicious recipe? What do you suggest we do as far as grinding the nuts?
Use hand grinder if you have.
I've used your recipe... And this Irish gramma has reinvented her baking life!!! But I have one question... Could I use 1/3 cup butter rather than veg shortening for dough?
Oh, I was hoping for the same thing using butter instead of shortening. I hope that maybe she sees this and answers. What an amazing looking recipe.
What is the type of attachment you got for your mixer ?.
I am slovac and my grandmother made them now trying to kearn hiw to make them
Nice recipe 👍 please can you tell me how many grams in your yeast pack? Thanx
Or Strudel with walnuts and poppy seeds
Good. Keep the Central European good alive.