Potica from Midwest Made: Big, Bold Baking from the Heartland (page 16) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Waiting4him18 on April 16, 2020

    I found it difficult to work with and directions for folding the bread were confusing. The taste for me wasn’t worth the effort. Perhaps someone else will have better luck.

  • Lepa on April 13, 2020

    This turned out well, even if it was a bit different than the potica I grew up eating. The dough was lovely to work with. I don't believe the cocoa in the filling is traditional but it tasted good. My family rolls potica as a simple roll but I tried the method in the book and ended up with a gorgeous loaf. I couldn't wait until it was completely cool and the loaf was a bit fragile when I cut the warm loaf but that's a problem with me- not the recipe!

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