The Yugoslavian name for this recipe is potica (pronounced po-teet-za), and it has been passed down through my husband’s family. The slices are delicious served either plain or toasted.
Add the egg and
Put the dough on a lightly floured board and knead by hand for about 10 minutes, until it is smooth and satiny.
Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1½ hours, until doubled.
While the dough is rising, prepare the walnut filling:
© 1993 Emily Luchetti. All rights reserved.