It’s traditional desserts week on The Lift and first up is potica. Carol Valentini makes it in bulk at her restaurant.

Potica is a Slovenian sweet bread.

“But the Italians took the recipe, and we changed it a little bit,” Valentini said.

She adds brandy and espresso to hers.

“It’s something I’ve been doing since I was this big. And I’m hoping the fourth generation is going to learn from this and take it over,” she said.

You start with dough which is stretched to be nearly paper-thin. Then you spread a mixture of walnuts, honey, butter, sugar, vanilla, and the brandy and espresso in a thin layer on top. Then the dough is rolled so the mixture is swirled inside. Then repeat.

It’s a treat to make,” Valentini said. “And it’s a tradition that we always do.”