A brief moment of each day.

301/365–Potica

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We committed our Sunday to the production of a few treasured loaves of this Slovenian sweet bread. We use Grandma Musich’s recipe with a few flourishes of our own. I’m sure they would be frowned upon for being non traditional, but the effects are worth the frowns. Well worth them.

Recipe and process for making this delicacy will show up on my food blog eventually.

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2 responses

  1. Yum! My foster mom (who was proudly Slovak)used to make this swirly sweet bread with crushed poppy seeds inside, but I forget the name of it.

    May 24, 2011 at 11:27 am

    • Beigli? I think that’s what the sweet bread w poppy seed filling is called.

      Steffanie

      May 24, 2011 at 11:34 am

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