Pamela Zaller-Farrington of Pownal says her family’s roots are from the Eastern European countries of Slovenia and Slovakia, where raised dough with filling is a national favorite for holidays and special occasions. The traditional name is “potica” for Slovenes and “kolache” for Slovaks.

This recipe is from her mother, Helen Mihalek Zaller, who died in 1985 at the age of 59.


5 cups sifted flour
1/2 pound butter
1/2 pound margarine (or use all margarine)
Mix together like you’re making a pie. A pastry cutter works well.

Mix together:
4 egg yolks (save the whites)
2 pkgs yeast
1 cup sour cream
Combine the above and knead a little. Divide into 5 balls and wrap in plastic wrap. Refrigerate overnight. (Can stay in refrigerator for a few days.)

Solo poppyseed or apricot filling or:
1 1/2 pounds ground walnuts
1 pound powdered sugar
7 egg whites
2 teaspoons vanilla
Beat egg whites. Add sugar and vanilla. Fold in nuts. Roll dough out on powdered sugar, thin like for potica. Spread filling and roll up, tucking in the ends. Bake on a greased cookie sheet for about 25 minutes at 375 degrees.