Get out! This is beautiful! So, now, as I'm literally running to catch the plane, I'm so hungry for this! And I can mix it in the bread machine- yes!. Thank you, Roxanne. You always deliver- and I'm starting to think you really can manage better in the kitchen than you let on...
Confidence, woman!
Looks like a yummy bread. Looking forward to trying my hand at it. Life is so much simpler with a bread machine!
Grrrooowwwrrrr....
Shut up, stomach! Wow. What a beautiful bread. I've never been particularly good with yeasted breads, but I must try this one! Thanks, Roxanne!
UM! YES! YOU BETTER HAVE MADE SOME FOR ME!!!!!!!!!
The daughter - we will have some for Christmas breakfast, as always. XOXO.
Thank you for the nut filling just when I needed one. I hand kneaded a yeast dough, then turned on my computer to look for a nut filling. It's rising a second time now. I did omit the egg from filling. Hopefully will taste good. I usually use a can of poppy seed filling but really wanted to try nut before Thanksgiving.
Tamara
I make Potica bread too using the recipe I obtained from my Slovenian grandmother. It is quite a bit different than your version, in that my family makes small loaves with a very thin dough. And the filling consists of walnuts, golden raisins & honey. I'm now using xylitol as the sugar substitute and it is just as good as with real sugar, without the added calories and blood sugar slump. My roommate makes a version similiar to yours.
I'm collecting different recipes this year to try out some new variations. 50 years ago, my grandmother made hers with ground bitter Baker's Chocolate, egg, brown sugar, vanilla & lemon extracts in it w/no raisins, but it has evolved to include cocoa, nut extract (black walnut, pecan, or almond, depending on which nuts I am using),& Manufac-turing Cream (or Extra Heavy Whipping Cream) instead of the egg to hold the filling together. Anyone else have any similar recipes?
I came across this because I was looking for a bread machine recipe for potica. I am Slovenian living in US and feel that I should make one for holidays (used to buy it when living in Slovenia), however, I do not feel like making the dough by hand.
As someone mentioned, potica really is a typical Slovenian (and not Yugoslavian) holiday bread. However, you probably got a recipe when Slovenia was still a part of Yugoslavia. However, present Yugoslavia has nothing to do with potica.
As other people mentioned, potica comes in many varieties, my personal favorite being poppy seed. Then there is a 'fat' potica made with cracklings for Mardi Gras, tarragon potica, etc. However, walnut version is the most common one.
My husbands Slovenian mother made Potica for Christmas Breakfast every year when he was growing up. when she was diagnosed with cancer she gave me the recipe but I never had the chance to make the bread with her before she died. I used her filling but was forced to substitute the Swedish tea ring bread recipe from my bread machine cookbook.
My husband and his family have appreciated my efforts these past years and have been kind not to dwell on the results which were never more than mediocre.
This year I found your recipe and decided to try it instead of my usual. I even used your filling. I'm pleased to report that we just enjoyed it for Christmas Breakfast and everyone raved. Thanks for your detailed commentary, which filled in many of the blanks left by the old recipe.
I did make one modification. She always used a loaf pan and made smaller loaves. I halved your dough recipe once out of the machine and made 2 smaller loaves with it. Thanks for your work. My family appreciated it.
Merry Christmas
Hello, I followed a link to your blog when you mentioned a Candy Shop cookie that your mom made way back in 2005, with oatmeal, plain and peanut M&M's and Reese's pieces. I was wondering if you had the recipe or knew the source -- thanks so much!
Oh my gosh!! I thought I was the only person left who made this. For kicks I googled it and your sight came up. I am still doing it the old fashioned way without the bread machine. I have to make my dough the day before and let it rise (which it doesn't always do). I think I will make the investment into the bread machine this year. Just a note..I make up a glaze of confectioners sugar and milk and drizzle it all over the top. It really keeps it moist and adds a little extra sweetness. Thanks for still making Potica bread!! Everyone loves it.
Hello,
I am thrilled to find a bread machine recipe for potica and someone that attempted it. I just received a bread machine for christmas. I am Slovenian and have made potice from scratch and it is an all day event. Your bread machine recipe appears to cut the time involved down considerably. I can't wait to make some.
I searched every spelling possible for potica and finally found this recipe! It looks like my mother's old recipe, only she never spiraled the loaves, just jelly-rolled them, tucked the ends, and baked them. We pronounced it "Puhteetsa", which is why I had no idea how it was spelled.
Fantastic. Can not wait to make some this weekend. I'm old fashioned, though, and I love kneading dough, so no bread machine for me...
Thanks for posting such a clear, detailed recipe!
Thankyou for posting this recipe! I'm half Slovenian and while I don't really follow a recipe exactly, I like to know everything that goes in it! Your potica looks beautiful. My family made it in the jelly roll loaves and made both the poppy seed filling and the sweet nut and whisky soaked raisins kinds. The latter must have been my dad's idea! 
Merry Christmas everyone! I'm going to try to bake this.
hi there
just wanted to say i like your site and while browsing the web for a good potica recipe yours came up
i just finished making a batch an it is very delicious!
next time i may need to knead the dough some more before rolling it out and maybe a little less filling but other than that it was awesome
honestly when i mixed the dough initially i was ab it skeptical as it seemed like a very little amount but i went ahead anyway and sure enough after i rolled it out it was a perfect fit and after the second rise rolled up and baking it was larger than expected
Thank you so much for all of this detail. Your notes were the best. I watched my late mother-in-law make the bread. Your recipe will help me keep the tradtion going in my home.
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