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This is phenomenal. This is almost identical with my mother/grandmother's recipe. My grandmother came from Slovenia. She was born in 1885, and came to the US in 1905. I had to watch my mother make the potica because she just knew what to do in her head, so I took notes as she make it. Your recipe is almost identical to hers. The ingredients are the same, except she used butter for both the dough and the filling, she used golden raisins that she soaked, and she used both honey and sugar in the filling. I like your recipe because it is smaller than the one I usually make (3' x3') She would also let the roll rise at least a half hour before putting them in the oven. I haven't needed to make my own for a while because there is a nice group of Slovenian people who make and sell potica and we found one that makes it exactly like my family's. Thank you so much!

TOO MUCH TALKING!!!

Tip neclovesko komplicira.jaz slovenka iz ljubljane rajsi nardim bolj enostavno.uspe pa cudovito.

Chef Don, You did not mention the eggs yolks in your printed directions for making the dough. I re-watched the video to find out when to add the egg yolks. I just want to call this to your attention, in case you want to add the add yolks to your printed directions.

I just purchased this product and this video was perfect. I bake and make red sauce as well so very well suited examples. Thanks so much and happy cooking!

I am from Pgh so was excited to try this however used crisco instead of lard but measured exactly as you and the bread came out really dense? Any ideas what went wrong? would that little change matter that much, it did look like yours but the dough seemed very dry to begin with and I'm used to a more shaggy dough to start with? It was dense! I guess I was looking for more holes within the dough itself and doing the pretzel didn't make it usable for sandwich? so I have another unpretzel loaf in the oven to see if there is a better outcome, hopeful

I appreciate the product review and the marinara recipe !! I bought this same model about a year ago and all I’ve used it for thus far is to pulse blend Strianese brand DOP San Marzano whole tomatoes which I use as pizza sauce. I now plan to try the other accessories. I wanna try the blender on sesame seeds as I’m going to make homemade Tahini Sauce (for the first time) to go over Kale Salad….

Nice video

Hi Don, I just bought a new Kitchen Aid mixer like yours from Costco since it was a $100.00 off till May 5th 2024. I’ve never made those cookies in the mixer yet. But your video inspired me and I look forward to trying it. My neighbor is also a good baker and I helped her make Laura Bush’s famous Cowboy cookies. They are also an oatmeal and raisin saucer cookie. Thank you, Mike Newman Pleasant Grove, Utah

Mi a plăcut foarte mult că ați atașat rețeta in comentarii!

Corn meal ? Coarse or stone ground ?

Making this but with a Canoli shell crust in the bottom.

I'm getting ready to make our Easter potica today. Great instructions. I'm goung to check out your cannoli cheese cake video next. Thanks!

It's very hard to make but it's so good

Really enjoying your videos. I've been trying and failing to make decent bread. My 2nd rise, the bread spreads out rather than up. Any recommendations? I'm determined and will try this method. Celloni's buns would be a great recipe to copy. Thanks ole friend. LauraB.😊

I enjoyed your video. I can't find Part 2.

Thank you for this video!

Ingredients * Dough Liquid Mixture: * 1 cup margarine 2 sticks * 1/2 cup whole milk * 1 tablespoon granulated sugar * 1/4 cup warm water * 2 packages (updated) dry active yeast * 3 large egg yolks (save whites for filling) room temperature * . * Dough Dry Ingredients: * 3 cups all purpose flour (updated) 450 Grams * 5 tablespoons granulated sugar * 1/4 teaspoon salt * . * Filling Part 1: * 3 cups ground shelled walnuts 1 pound * 1/2 cup sugar * 1 teaspoon ground cinnamon * . * Filling Part 2: * 1 stick butter or margarine * 1/4 cup whole milk * . * Filling Part 3: * 3 room temperature egg whites * 1 cup granulated sugar * 1 teaspoon pure vanilla extract * . * Filling Part 4: Optional * 1 cup raisins per nut roll * shelled walnuts Directions The Dough: Gather your liquid ingredients 1. In a small saucepan add your milk & margarine. Bring mixture to a simmer then take off heat and let cool. 2. After the milk mixture has cooled down add about 1 teaspoon of sugar from the tablespoon spoon to the yeast and add the rest to the milk mixture . In 5-10 minutes your yeast will become active . A frothy foam will form on top of the water . If not your yeast is dead and you will need to try some different yeast 3. Add the cooled milk margarine mixture to the yeast mixture. Then add in the egg yolks I usually scramble them first . Stir combining all . 4. In a separate bowl add the dough dry ingredients flour, salt, sugar and mix with a whisk to get dry ingedients mixed well together 5. Now sift 1 cup at a time the dry flour mixture into the liquid mixture. Stir with a dough whisk or large spoon until a sticky dough develops. Add in more flour if needed until the dough is still sticky but starts to ball up around your spoon or whisk . 6. Cover the dough & egg whites with plastic or lids . Refrigerate the dough and egg whites overnight. The Next Morning : 1. Take the dough and eggwhites out of the refrigerator and let warm up for 1 hour or more while keeping them covered The Nut Filling : 1. Mix by stirring all of the Filling Part 1 ingredients together. The walnuts should be ground to a fine consistency in a grinder or food processor. 2. Take your Part 2 ingredients and melt the stick of butter in the 1/4 cup milk in a sauce pan or microwave at 30-40 seconds . Add to Part 1 and mix well I found a whisk works best . 3. Take your Part 3 ingredients and beat 3 egg whites in your stand mixer or with hand mixer with whisk attachment until frothy then add 1 cup of sugar & vanilla then beat until fluffy but not stiff . Fold into the Part 1 & 2 nut mixture and mix well. Optional Filling Part 4: Raisins 1. Bring water in a small sauce pan to a boil and shut off the heat. Add your raisins to the hot water give them a stir and let sit for about 5 minutes then drain and set aside. They will be added just before rolling up the roll. They do not need to remain hot. Filling the nut rolls: 1. Get your flour & rolling pin together and set up your work area on countertop or table. 2. You will need a cloth of some sort for rolling the rolls . I also use a bakers couche /proofing cloth 24”x 36" . You can cut an old linen sheet or pillow case. 3. Dust your cloth generously with flour from a sifter and dust the rolling pin . 4. Divide dough into 2 equal parts wrap one in plastic or cover until needed . I use a scale to be exact. 5. Take and press 1/2 of the dough in to rectangle on cloth . Roll out until it is about 14" x 24” about 1/16”-1/8” thick. Flour as needed . You do not want the dough to stick to your rolling pin. 6. Add nut mixture in spoonfuls (Dollops) across and down entire dough sheets. Spread out mixture evenly with baking spatula to the edges. 7. Optional: sprinkle raisins evenly across filling. The Roll Up: 1. Fold over the dough 1" on the 14" side closets to you. Gently lift the cloth and continue lifting as the nut roll rolls up on itself. Trim doughy ends off . Save and bake separately for a treat . 2. Take newly made nut roll and place in a 13” loaf pan seam side down. The roll will be slightly longer so compress ends until it fits. 3. Next puncture the roll in several places with a tooth pick to release trapped air. Then cover with plastic or towel and let it sit Preheat your oven at 350 degrees with rack in the middle.Then repeat above and make your second nut roll. Baking: 1. After resting the rolls about 30 minutes put in the oven and bake for 1 hour checking it at 45 Minute. Check with a tooth pick if it comes out clean it’s done if not chances are they are getting dark cover with foil and continue the last 15 minutes. 2. When done baking let cool for 15-30 minutes in the pans then take rolls out of pans and place on a cooling rack . Wrap first in plastic wrap then foil . Refrigerate or Freeze to store. I figured two 3/4” slices per person so you will get 36 pieces total from two nut rolls. Making Potica Cake: use both rolls and place in a angel food or bundt pan seam facing up reversing where the ends meet . Bake and cool as described above

Thanks good stuff .

I keep trying to make these cookies but I need to find a good dough recipe the dough that I've tried is not good the cream cheese I don't like and the yeast ones is not very good either

My grandma made this every yr my whole life - she also was from Yugoslavia and migrated to Pittsburgh Moon Run township ~ would be fun to know if our grandma’s knew each other

I have been trying to make this dough for a couple of years. My dough ends up being very stiff and when I roll it out it shrinks and I have a hard time getting them made? What am I doing wrong??

Maybe poke holes in your roll with a skewer to release air, before putting it in the oven, this should eliminate splitting.

WHY Margarine? that stuff is bad ..replace with butter

Good introduction to Potica. Then,when adding some pounds was stressful, we only knew about Robusta banana, not Potica. How sad!!!!!! LOLLLLL.

Instead of triangles l was taught to form the dough into walnut sized balls, roll ball into about 3-4" circle, place spoonful of mixture on half of the circle. Then fold the circle in half, seal the edges, creating a crescent. Kifli in Hungarian translates to crescent.

My 90-year old Slovak Momma♥️ has baked these for as long as I can remember at Christmas; she calls them kolachky, however… now my daughter is making them , too!😘

I grew up making Kiffles. Our family recipe is a little different than yours but it still makes for a great cookie and happy memories.

Mora dasu jako fine ,izgledaju Yummyy 😊❤

My dad calls this a kolache

How can I get a printed copy of recipe?

I’m with you all the way up until the raisins haha. But sounds great otherwise, look forward to trying. Thank you 🙏

Only 5 comments? Great video, I'm trying to replicate my Hungarian Grandma's kifli. I will definitely try this! Thanks! 25:26

Kitchenaid has speeds! Why not mention them if you are so precise when measuring by weight?

YUMMY

tried to add more and dough then became too tough and not smoothe like it looks on video. Especially when I watch Mancini video where owner shows making the twist loaf.

My dough was way too dry with just one cup of water. I measured all ingredients per recipe. Any suggestions ?

Nice Job!

My neighbor gave me this roll, and I truly loved it, but instead of sugar, it was dates as sweetener, I cute the dates heat to release the sweetener. I made this recipe and I truly like the way you explained ♥️

For the love of everything good ..... CHANGE THE MUSIC !!!!!

What part of Pittsburgh are you from?

Please loose the laughter, clapping and music... good bread though

Great video. Thank you.

BUENOS DIAS AMIGO,GRACIAS POR TUS RECETAS MARAVILLOSAS DESDE LAS PALMAS DE GRAN CANARIA ISLAS ESPAÑA PORFAVOR PUEDES ESCRIBIRLAS EN ESPAÑOL. GRACIAS

Great video. Enjoyed your humor and video well shot. Good information. I wish you had continued this.

I made it. It was great. Still not quite Mancini’s taste though. I hate pastry cutters so I included the fat with the yeast/water mixture. It seemed to work just fine. Liked the malt, not sold on the corn meal. Thanks!

Would have loved to see you plate that. I know it was plated in the thumbnail but still

My wife and I just made this. And the flavor brought back so many memories! Well done with this recipe, and this video. Easy to follow and do!

Thank you!

Nice videos, pierogi, nut horns and not just 'Slovenian potica' but it's 'Pittsburgh-Slovenian'. If you get up to Slovenefest this July stop and say hello, I'm the potter. I make the Poticnik too, It's the bundt like ceramic bowl that some in Slovenia still use. I only do 5-10 loafs for Christmas and again at Easter. I could never do as many as my grandmother and her mother, don't know how they did it. Again nice videos, thanks.