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Blog: The Nature of Being Organized
The Recipe For A Holiday Tradition They'll Be Hooked On

Another one of my favorite holiday traditions is a Christmas Eve morning brunch I attend every year at the home of some dear friends. As I make my entrance into their warm and welcoming home I hear, "The Potica's here!" not—"Maggie's here!" The host of the party is hooked on the Yugoslavian roll bread I've been making every holiday season since 1978. He starts to salivate as I walk in the door knowing he'll soon have his "fix"! One year I wasn't able to come to the brunch, but I made and delivered a Potica just for him.
So I thought I'd share the recipe for Potica—pronounced (po-teet-sa)-- with all of you. It is absolutely delish! I found the recipe in a McCall's Cooking School book in 1978. It was the first yeast bread I ever attempted and it launched me into bread baking as a hobby.
½ cup granulated sugar
1 teaspoon salt
¼ cup butter or margarine
1 cup hot milk
2 pkg active dry yeast
¼ cup warm water (105 to 115F)
2 eggs
4 ½ cups unsifted all-purpose flour
3 eggs
4 cups (1 lb) walnuts ground or finely chopped
1 cup light brown sugar, packed
1/3  cup butter or margarine melted
1 ½ teaspoons cinnamon
1 teaspoon vanilla extract
2 tablespoons butter melted
  1. Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (A drop sprinkled on wrist will not feel hot). Sprinkle yeast over warm water (check temperature with thermometer) in large bowl. Stir to dissolve. Stir in lukewarm milk mixture.
  2. Add 2 eggs and 2 ½ cups flour, beat at high speed with electric mixer 2 minutes. With wooden spoon, gradually beat in remaining 2 cups flour, knead with hand until dough is stiff enough to leave side of bowl. Place dough in lightly greased large bowl.
  3. Turn dough over to bring up greased side. Cover with towel. Let rise in warm place (85F), free from drafts until double in bulk—about an hour. Make filling: In medium bowl, beat eggs slightly. Add nuts, brown sugar, 1/3 cup butter, the cinnamon and vanilla.
  4. Stir filling to blend well. Shape dough. Punch down dough. On lightly floured surface, turn out dough; cover with bowl; allow to rest for 10 minutes. Roll out to a rectangle 30 inches long and 20 inches wide. Spread with filling to 1 inch from edge.
  5. Starting from wide side, roll up tightly, as for a jelly roll. Seal by pinching edges to dough with fingers. With palms of hands, roll back and forth so that roll is even all over. On large greased cookie sheet, form roll into a large coil seam side down—bring one edge of roll into the middle, then bring other edge beside it and tuck end under the roll.
  6. Let rise in warm place (85F), covered with towel, free from drafts, until double in bulk—1 hour. Preheat oven to 350F. Brush with 2 tablespoons butter. Bake 35 to 40 minutes, until golden. Cool on wire wrack. Slice cross-wise ¼ inch thick. Makes 4 lb loaf.
Although I make Potica primarily at the holidays, it's a lovely bread to make for any special occasion. Not only is it tasty, but it makes a very impressive presentation. People will marvel at your handiwork and it's not hard to make! Enjoy!

posted on: 12/27/2007 12:00:00 PM by Maggie McCauley
category: The Mental Side

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The Nature of Being Organized

by Maggie McCauley

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About Maggie:

Maggie McCauley, ACC, LICSW, The Effortless Organizing Coach, is the president of "A New View". She takes a holistic approach to organizing coaching her clients to create new habits that promote overall well-being, a sense of freedom and peace of mind.

Maggie's Website:


Maggie's Products:

My Favorite Books

  • The Success Principles by Jack Canfield
  • It's Hard To Make A Difference When You Can't Find Your Keys by Marilyn Paul
  • Organize With Confidence by Elizabeth Hagen
  • The Secret Of Letting Go by Guy Finley
  • Life Is Short--Wear Your Party Pants by Loretta La Roche
  • The Four Agreements by Don Miguel Ruiz
  • The Seven Whispers by Christina Baldwin
  • Loving What Is by Byron Katie
  • Making A Change For Good by Cheri Huber
  • "Happiness Now!" by Robert Holden, PhD.

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