Walnut Roll


Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

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.



  • cups flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • teaspoons dry yeast
  • ½ cup water
  • ½ cup milk
  • 1 large egg
  • 4 ounces (1 stick) soft sweet butter


Combine 1 cup of the flour, the sugar, salt, and yeast in the bowl of an electric mixer fitted with the paddle attachment.

Heat the water, milk, and butter until warm, about 120 degrees. Gradually pour the milk mixture into the dry ingredients and beat for 2 minutes on medium speed.

Add the egg and ½ cup of flour and continue to beat the mixture on medium high speed for 2 minutes. Reduce the speed to low, add the remaining 2 cups of flour, and mix until combined.

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:

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