sliced potica on white plate sitting on an orange table with pumpkins and coffee cups in the background
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1 cup hot milk
  • 2 packages active dry yeast
  • 1/4 cup warm water (105-115F)
  • 2 eggs
  • 4.5 cups unsifted all-purpose flour
  • 3 eggs
  • 4 cups (1lb) walnuts, finely chopped
  • 1 cup light brown sugar , packed
  • 1/3 cup butter , melted
  • 1 ½ teaspoons cinnamon (I omit due to allergies)
  • 1 teaspoon vanilla bean paste or extract
  1. Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot)
  2. Sprinkle yeast over warm water in a large bowl. Stir to dissolve.
  3. Stir in lukewarm milk mixture.
  4. Add 2 eggs and 2.5 cups flour. Beat with a wooden spoon until smooth.
  5. Gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.
  6. Place dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
  7. Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.
  8. Make Filling – In a medium bowl beat eggs slightly, add nuts, brown sugar, 1/3 cup melted butter, cinnamon and vanilla. Stir and set aside.
  9. When dough has risen, punch down. On a lightly floured surface, turn dough out, cover with bowl and let rest for 10 minutes.
  10. Roll the dough out to a 30×20” rectangle.
  11. Spread with filling, to 1 inch from edge.
  12. Starting from wide side – roll up tightly – jellyroll style. Seal by pinching edges of dough with fingers.
  13. On a large greased cookie sheet or seasoned baking stone, form roll into a large coil.
  14. Let rise in a warm place (85F), cover with towel, for one hour.
  15. Preheat oven to 350F. Brush with 2 Tablespoons melted butter. Bake 35-40 minutes until golden.
  16. Cool on wire rack. Makes a whopping 4-pound loaf!