How to Make Slovenian Potica (Stuffed Sweet Bread)
A Slovenian sweet yeast bread, also known as potica in Croatia, is prepared with a rich cocoa, cinnamon, and pecan filling.
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Instructions
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Preheat the oven to 350 F.
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For the filling: In a saucepan over medium heat, combine sugar, evaporated milk, and margarine. Stir in pecans and beaten eggs, then boil for 1 minute, stirring constantly. Remove from heat, stir in salt, cocoa, and cinnamon, then cool until warm.
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For the dough: Dissolve yeast in warm water for 5 to 10 minutes.
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In a separate bowl, combine lukewarm milk, 1/2 cup sugar, 2 teaspoons salt, eggs, and softened butter, then stir in the yeast mixture.
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Gradually add flour, mixing half until smooth, then add more to form a workable dough.
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Knead the dough on a lightly floured surface until smooth.
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Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).
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Punch down the dough and let it rise again until doubled (about 1 hour).
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Divide dough into three parts, then roll each into a thin rectangle.
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Spread the prepared filling evenly over each dough rectangle.
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Roll each filled dough rectangle into a circular shape.
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Transfer to greased 8-inch or 9-inch cake pans, cover, and let rise for about 1 hour.
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Bake for 30 to 45 minutes.