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“this jelly roll style coffee cake with its walnut cinnamon filling is a Yogoslavian favorite found in Minnesota bakeries...the rich yellow yeast dough is made with milk, egg, and requires three risings, so plan is an exceptional coffee cake..”
3hrs 30mins
2 coffee cakes

Ingredients Nutrition


  1. in a small bowl, sprinkle the yeast over the warm sugared water --.
  2. in a small pan, scald the milk and add the granulated sugar and 1/4 cup of the butter.
  3. When cool, add the beaten egg, egg yolks and salt to the milk.
  4. Meanwhile, plae 4 1/4 cup flour and the remaining 1/2 cup of the butter into a large food processor bowl or a large mixing bowl.
  5. process for 15 seconds or until well combined.
  6. then add the milk and egg mixture plus the yeast mixture.
  7. process until the mixture forms a ball.
  8. if the dough is too sticky to form a ball.keep the processor on and add flour.1 tbls at a time until it comes together.
  9. continue processing untl the ball rotates around the bowl 25 times.
  10. if doing hand mixing or using the dough hook attachment on your mixer, mix to knead until a smooth dough is formed.
  11. if flour needs to be added "less is more" dough that is slightly sticky is better than dry dough.
  12. let the dough rest 5 minutes, then turn it onto a floured surface and knead a few times.
  13. Place the dough in a lightly greased large bowl.turn once and cover lightly with plastic wrap.
  14. let rise in a warm spot (approximately 80* until doubled, about 1 hour.
  15. punch down thoroughly, oil the top and let rise again, until doubled, about 1 more hour.
  16. Meanwhile, make the filling.
  17. process the nuts in a food processor until fine (or chop in a blender) transfer to a medium bowl.
  18. in a small saucepan, heat the cream to almost a boil.
  19. add the hot cream to the nuts, along with the butter, brown sugar, lemon rind, egg and cinnamon.
  20. process to blend well.
  21. After the dough has risen the second time, punch down and divide in half.
  22. transfer to a floured surface and roll out each piece of dough into a rectangle, about 14 x 24" and 1/8" thick.
  23. roll as thin as possible for a really fine poticia.
  24. spread one rectangle with half the walnut filling, spreading it to within 1" of the edges.
  25. starting at the long side of the rectangle, roll up the poticia firmly, jelly roll fashion --.
  26. repeat with remaining dough and filling.
  27. transfer the rolls to a large greased baking sheet.
  28. shape each into a coil or U shape, seam sides down.
  29. the U shape is used for economy of space.a snail-like coil makes a more attractive gift.
  30. let the poticia rise again until doubled.about 45 minutes.
  31. preheat the oven to 350*.
  32. brush the tops of the poticia with the beaten egg and bake for 30-40 minutes or until lightly browned.
  33. remove to a wire rack to cool.
  34. just before serving, sprinkle with confectioners' sugar.
  35. if freezing, add confectioners' sugar after thawing completely.

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