I would like to add my 2cents worth.I’ve ‘been baking nut roll for about 55yrs. My maternl grandmother was German background, before WWI Austria-Hnugary.
My best friend in the 6th grade, was first generation American, parents imagrated from Slovenia before WWII. The dough that these ladies used was exact, the filling a little different. If you you don’t get the kneading right the dough is too soft and cracks or explodes in baking. Also remember to put the edge face down on baking pan. We made loaves rolls, my friends mother wrapped her dough around
a jar making a shape similar to a bundt pan. They liked large slices as they used it in place of bread for ham sandwiches’ during the seasons of Xmas and Easter.
My grandmother made slender rolls and used poppy seed filling as long walnuts.
Potica this is the original recipe we used: bake at 325 degrees
3Tb sugar 1/4# butter 1/4c. warm water
1-1/2 tsp. salt 1 c. sour cream or sweet cream 1 t. sugar
4C. flour 1 cake yeast 3 egg yolks
Whisk dry ingredients, cut in butter. fix yeast. Mix cream, eggs, and yeast, add to flour mix. Knead until smooth. Put in a bowl grease the top of the dough cover and refridgerate over nite or at least 8 hours.
filling for potica
1-1/4# grd walnuts 1c. boiled milk 4 egg white, beaten stiff pour scalded milk over nuts,butter,sugar mix, fold egg whites
1/4# butter (cut into pcs.)1 c. sugar into nut mix
I looked for a modern rcipe and found a recipe on food network by Paul Grimes very similar. My family didn’t know the difference. He even gave directions for poppy seed and nut fillings.
You probably know some doughs have to be worked until it makes snap . but i don’t think this dough, all my directions say knead until smooth. Jean Zappia