from the Old Country (Slovenia)


1 cup milk
1 T brandy (optional)
3 egg yolks (save whites for filling)
2 sticks butter
1/4 cup sugar
1 t salt
3 1/2 to 4 cups flour
2 t yeast

Mix all ingredients, adding enough flour to make a smooth dough. Knead well. Put the dough into a greased bowl, covering it with saran wrap. Refrigerate overnight.


4 Tbsp butter
6 cups walnuts (1 1/2 lbs.), ground
1/2 cup honey
1/2 cup sugar
3 egg whites stiffly beaten
2 Tbsp brandy or rum (optional)
1/2 cup boiled milk




Potica at the domes, December 2002


Heat the milk and pour it over the nuts, honey, butter, brandy and sugar. Mix well. Then fold in the stiffly beaten egg whites and set aside.

Cover a large table with a clean sheet dusted with flour. Using half the dough roll it as thin as possible (1/16"). Spread half the filling evenly over the dough and use the sheet to roll it up. Dip your fingers into a little water to help seal the long edge and the ends. Place the potica into a greased cake pan or cut into sections and put into several greased bread pans. Cover them with kitchen towels and let them rise for about 2 hours....

This amount of dough can roll into a thin 20" x 30" layer which would fill about 3 loaf pans, or could coil onto one large cake pan.

Bake at 350 degrees for 45 minutes. Turn down to 300 and cook for 10 minutes more.

Turn oven off and let sit in oven for 5 minutes. Slice and eat.


Bring me back to The Sustar Cookbook.