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Papa-tica (Potica)

Potica is a special that Grame only makes around Christmas time. It is my favorite pastry and goes great with a warm cup of coffee. 
Course: Breakfast
Author: Grame

Ingredients

Dough

  • 2 Cups Scalded Milk
  • 2 Tablespoons Melted Butter Mix with Scalded Milk
  • 2 Pkg Yeast
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Butter or Oleo
  • 2 Eggs
  • 6 Cups Flour
  • 1 Teaspoon Salt

Walnut Filling

  • 2 Pounds Ground Walnuts
  • 2 Cups Karo Syrup
  • 1/4 Pound Oleo
  • 1/2 Cup Granulated Sugar
  • 4 Eggs Beaten
  • 1/4 Teaspoon Salt
  • 1/2 Cup Milk

Instructions

Dough

  • Mix Dry Ingredients 
  • Add milk, yeast, eggs to dry mix and kneed until smooth.
  • Let dough rise to double size and move to hand stretch station.

Walnut Filling

  • Boil Sugar & Karo Syrup ~3 minutes then add oleo.
  • After the oleo melts, add ground walnuts & salt
  • Remove from heat & add beaten egg mixture
  • Add 1/2 Cup milk and mix thoroughly

Hand Stretching, Rolling & Baking

  • Preheat Oven to 350 Degrees
  • Prepare stretching station by laying out 1 clean non-fitted full-sized sheet on your largest table.
  • Flour sheet to prevent sticking.
  • Hand stretch risen dough until 1/8 inch thick
  • Ladle on walnut mixture and smear to coat entire surface
  • Begin rolling by lifting sheet, continue until pastry is log shaped.
  • Cut to fit greased baking pan/bread loaf pans.
  • Bake for 1 hour or until pastry is golden brown.
  • Cool on baking rack.

Notes

This recipe takes some skill to get right, but the fruits of your labor are well worth the effort!