Chive Potica from Flo

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| Servings: The entire roll fits in a 9 X 13 pan



  • 2 packets dry yeast
  • 1 egg
  • 2 cups warm water
  • 6 cups flour
  • 1 ½ teaspoons salt
  • ½ cup sugar
  • ½ cup melted butter


  • 1 cup chopped chives
  • 5 eggs
  • ¾ cup melted butter
  • 1 small onion chopped


  1. For dough, mix sugar, salt and butter with warm water.  Add and stir and then add beaten egg.  Add flour gradually and mix with a wooden spoon until the dough can not absorb any more flour.  Put in a greased pan and rise until double.
  2. For the filling, melt the butter and cool.  Add the five eggs one at a time and beat well.
  3. When the dough has risen, flour a cloth and pull the dough until thin but not as thin as for apple streudel.
  4. Spread the dough with the egg and butter mixture and sprinkle with the chives and onion.
  5. Roll as for a jelly roll and put in a greased 9 X 13 pan.  Let rise until double.
  6. Butter loaf pans and line with parchment paper.  Grease the parchment paper as this makes it VERY EASY to remove the loafs from the pan.
  7. Bake at 325 degrees for 50 to 1 hour and 10 minutes if in a 9X13 pan.  Bake only 30 to 35 minutes if the loafs are in individual pans.    Don’t let the dough get too brown so keep a watch.  Cover with foil if it is browning too much.

Comments: Wonderfully rich and aromatic.  Do not leave the onions out as the chives do not give enough flavor.

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