Potica or Putizza: A Nut Roll with a Christmas Feel

"This spiral brioche-like cake with nuts and dried fruit has a very Christmassy feel, but don't let that stop you from making it any time of year - I love nothing better than to have it with my coffee, for breakfast or morning tea, during the cooler months."

- Paola Bacchia

Feeling the pressure of your seasonal to-do list? You probably need some Potica. We're back with another sweet recipe from Istria and we know you're gonna love it. This is not your average fruit cake!

If your kids like working with kitchen tools, this recipe is for them. There are plenty of opportunities to weigh, measure, zest, pour, and roll.

Learn more about cooking with kids.

If you like this potica recipe, you'll love apricot strudel, bean and sauerkraut soup, kolach, and Boiko-style knish.

Istria Cookbook

This potica recipe is from Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia, and Croatia by Paola Bacchia.

"My uncle Mario's family was from Buie/Buje, a hilltop town that still has a very Italian feel. The family moved to Monfalcone in the aftermath of the war, which is where he met and married my mother's sister Clara. They made a handsome couple walking arm in arm on the streets of Monfalcone in the late 1940s. In a photo from the era he is on a Vespa, looking a bit like James Dean. A school teacher by trade, Mario was a font of knowledge, with a deep-seated love of books about history and politics, and an inveterate card player. He also loved a joke, and was lots of fun to be around, even into his 90s. His elder sister Zoe was a star baker, and was well-known for her cakes, especially putizza, a spiral brioche-like cake with nuts and dried fruit."

- Paola Bacchia

Slovenian & English Language Cards

Grab your free three-part cards to explore Slovenian and English. Learning to read has never been more fun than with materials your kids are interested in. These language cards are inspired by pro basketball player Luka Dončić of the Los Angeles Lakers.

To use these language cards as 3-part cards, print 2 copies and cut the labels off one of the copies. The youngest of kids can match the picture cards. As kids are mastering letter recognition and letter sounds, they can practice matching the label as well.

To hear pronunciation, check out the links in the printable for Dallas Mavericks social media.

How to Make Potica

Ingredients

• sultanas - golden raisins make for the perfect filling
• grappa or rum - If you're short on grappa, you can do it like a real player and soak your sultanas in Gatorade
• walnuts
• honey
• orange
• cocoa powder - Dutch unsweetened cocoa powder is recommended but use what you have on hand
• cinnamon - we love peni miris cinnamon for this potica recipe with its notes of whiskey, honey, and orange blossom
• egg - you'll need eggs, egg whites, and egg yolks for this recipe
• milk
• salt
• flour - plain all-purpose flour is recommended. We like Jovial einkorn flour for the perfect potica
• yeast - instant dried yeast is needed for this potica
• sugar - this recipe calls for caster sugar but use what you have on hand
• butter - grab the unsalted butter for the best results
• vanilla - pure vanilla extract is recommended
• lemon - you'll need the zest of 1 lemon

Equipment

• Apron
• Prep Bowls
• Spoon
• Box Grater
• Measuring Cup 
• Kitchen Scale
• Measuring Spoons
• Rolling Pin
• Spatula
• Silicone Baking Mat
• Strainer
• Pie Dish
• Basting Brush
• Bread Knife
• Learning Tower as needed

Soak the Sultanas

Wash your hands with soap and water. Place the sultanas in a bowl and add grappa, rum, or Gatorade until they are covered. Let them sit for 1 hour to 1 day.

Make the Dough

Wash your hands. Use a whisk to combine the flour, yeast, and sugar. Pour the milk into a saucepan and warm over low heat. The milk should be tepid but not hot. Turn off the stove.

Add the milk, butter, egg, egg yolks and vanilla to a clean bowl and whisk to combine. Add the egg mixture to the flour mixture and stir to combine. Add salt and lemon zest. Knead for 10 minutes. Paola says you can also use a stand mixer with a dough hook if you prefer.

Let the dough rest, covered, for 2 hours or until doubled in size.

Make the Filling

While the dough rests, make the filling. Grind the walnuts to a medium-fine crumb. Drain the sultanas and add them to the bowl with the walnuts. Add the remaining filling ingredients, except the milk. Add a pinch of salt.

The filling should be a thick paste. Add milk as needed. Set it aside and go back to the dough.

Roll Out the Dough

Dust flour over a clean work surface. Use a rolling pin to roll out the dough to approximately 16 in. x 24 in. or 40 x 60 cm.

Spread the Filling

Use a spatula to spread the filling on the dough. Paola says to leave a border of about 3 ¼ in. along one of the long edges and about ¾ in. along the remaining 3 sides.

Roll up the Potica

Starting on the long edge with the ¾ in. border, roll up the potica dough.

Shape the dough into a loose spiral. Transfer to a baking dish. We use a porcelain pie dish. Cover with a clean tea towel and let it rest for 45 minutes in a warm spot.

Bake for 1 Hour

Preheat the oven to 300 degrees Fahrenheit. Crack an egg into a bowl and add a dash of milk. Whisk the egg wash and then brush onto the top of the loaf. Bake for 10 minutes.

Reduce the oven temperature to 285 degrees Fahrenheit. Bake for 45 - 50 minutes. The top of the cake should be golden and an inserted toothpick should come out clean.

Turn off the oven when finished. Allow the potica to cool for 1 hour before slicing.

Potica can be stored in an airtight container in a cool place for 2 - 3 days.