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    Home » Recipes » Breakfast Bread Recipes

    Authentic Potica {Traditional Slovenian Nut Roll}

    Published: Jan 13, 2022 by Chef Dennis Littley

    3.6K shares
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    • Yummly
    4.82 from 71 votes
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    Pinterest image for potica

    If you’ve never heard of Potica, you’re not in the minority. Unless you have roots in Slovakia or Yugoslavia you may never have heard mention of it.

    slices of potica on a white plate with remainder of loaf behind it

    But Potica is definitely a delicious and easy-to-make taste of Eastern Europe. On one of my trips to Europe, I was fortunate enough to sample this pastry onboard a Viking River Cruise.

    The chef was kind enough to let me watch the preparation and I’m happy to be able to share it with all of you.

    overhead view of sliced potica with loaf on a white plate

    Potica (pronounced po-teet-sah), is a Slovenian (Croatian / Yugoslavian) nut roll that is traditionally made for Easter and Christmas. But it’s a wonderful treat, any time of the year.

    What Ingredients do I need to make Potica?

    ingredients to make potica

    Let’s start by gathering the ingredients we need to make Potica. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How do I make pastry dough for Potica?

    Start by making the dough.

    four images showing the first steps in making the dough
    • Stir the sugar, salt and ¼ cup butter into hot milk.
    • Cool to lukewarm. (a drop on your wrist won’t feel hot)
    • Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
    • Stir in lukewarm milk mixture to the yeast.
    four images showing the next steps in making the dough
    • Add 2 eggs and 2.5 cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
    • Gradually add in remaining 2 cups flour; knead by hand until the dough is stiff enough to leave side of bowl.
    • Place the dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
    • Let rise in warm place (85F) free from drafts, until doubled in size – about an hour.

    How do I make the walnut filling?

    two images showing how to make the walnut filling
    • In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of the melted butter, cinnamon and vanilla.
    • Stir until well blended and set aside until needed.
    four images showing how to roll out, stuff and form the dough
    • When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
    • Roll the dough out to a 30×20” rectangle.
    • Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
    • Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching edges of dough with fingers.
    two images showing the unbaked and baked potica
    • On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
    • Let rise in a warm place (85F), covered with a towel, for one hour.
    • Preheat oven to 350F.
    • Brush the potica with 2 Tablespoons of melted butter.
    • Bake 35-40 minutes until golden.
    • Cool on wire rack before cutting.
    slices of potica in front of the loaf on a white plate

    Recipe FAQ’s

    Can I make smaller versions of Potica?

    You can make this recipe and cut the dough into 2 or 4 equal parts and make smaller loaves. They would be the perfect size for a housewarming or holiday gift.

    Can I stuff the Potica with other ingredients?

    The most popular filling for potica is made with walnuts which is what this recipe uses. Other popular fillings include hazelnut, chocolate, Nutella, poppy seed, cottage cheese, and honey.
    you can also make savory versions of Potica using egg with tarragon, or chive. But my favorite version actually uses bacon with egg.

    Is Potica known by other names?

    Depending upon the region of Eastern Europe potica is also known as povitica, povtica and potvitsa.

    slices of potica on a white plate

    Anyway you slice it, you’re going to love this rich, flavorful pastry. Why not make a new family tradition with this Eastern European Pastry? You don’t have to be from that part of the world to enjoy the deliciousness of Potica.

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    slices of potica on a white plate with the rest of the loaf partially in view
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    4.82 from 71 votes

    Potica – Traditional Slovenian Nut Roll

    When it's time to bring a taste of Europe to your home for the holidays, Potica a Slovenian classic will add a touch of Eastern Europe to your table. 
    Prep Time25 mins
    Cook Time40 mins
    Resting Time2 hrs 10 mins
    Total Time2 hrs
    Course: Breakfast Cake
    Cuisine: Eastern European, European
    Servings: 16
    Calories: 488kcal
    Author: Chef Dennis Littley

    Ingredients

    Dough

    • ½ cup granulated sugar
    • 1 teaspoon salt
    • ¼ cup butter
    • 1 cup hot milk
    • 2 packages active dry yeast
    • ¼ cup warm water (105-115F)
    • 2 eggs
    • 4 ½ cups unsifted all-purpose flour

    Filling

    • 3 large eggs
    • 4 cups (1lb) walnuts, finely chopped
    • 1 cup light brown sugar packed
    • ⅓ cup butter melted
    • 1 teaspoon vanilla bean paste or extract
    • 1 ½ teaspoons cinnamon optional
    US Customary – Metric
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    Instructions

    Dough

    • Stir the sugar, salt and ¼ cup butter into hot milk.Cool to lukewarm. (a drop on your wrist won’t feel hot)
    • Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
    • Stir in lukewarm milk mixture to the yeast mixture.
    • Add 2 eggs and 2 ½ cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
    • Gradually add in the remaining 2 cups flour; knead by hand until the dough is stiff enough to leave the side of the bowl.
    • Place the dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel.
    • Let the dough rise in warm place (85F) free from drafts, until doubled in size – about an hour.

    Filling

    • In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of melted butter, cinnamon and vanilla.
      Stir until well blended and set aside until needed.

    Assembly

    • When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
    • Roll the dough out to a 30×20” rectangle.
    • Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
    • Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching the edges of dough with your fingers.
    • On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
    • Let the potica rise in a warm place (85F), covered with a towel, for one hour.
    • Preheat oven to 350F.
    • Brush the potica with 2 Tablespoons of melted butter.
    • Bake for 35-40 minutes until golden brown.
    • Cool on wire rack before cutting.

    Video

    Nutrition

    Calories: 488kcal | Carbohydrates: 52g | Protein: 11g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 179mg | Potassium: 230mg | Fiber: 3g | Sugar: 21g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Kristi

      December 22, 2022 at 12:08 pm

      I am nervous about the eggs in the filling. They don’t end up like scrambled eggs in there? I have made variations of this bread in the past, but never with raw egg in the filling.

      Reply
      • Chef Dennis Littley

        December 22, 2022 at 12:12 pm

        this recipe uses eggs in the filling. They won’t come out like scrambled eggs as long as you mix them into the other filling ingredients.

        Reply
    2. Jvm

      December 17, 2022 at 6:06 pm

      My Dad is from Ljubljana. We had a pecan tree in our yard, so he used them instead of walnuts. Now we actually prefer pecans!

      Reply
      • Chef Dennis Littley

        December 17, 2022 at 8:04 pm

        I love pecans, I bet it’s delicious with pecans

        Reply
    3. Alice J OConnor

      December 14, 2021 at 3:51 pm

      If I divide into 4 smaller loafs how long do I cook them?

      Reply
      • Chef Dennis Littley

        December 14, 2021 at 5:22 pm

        I’ve never cooked smaller loaves so I’m not entirely sure. I would take a look at 25-30 minutes, leaning towards the longer time

        Reply
    4. Christine

      November 15, 2021 at 11:21 pm

      My parents grew up in Wyoming mining towns that were very diverse with immigrants from around the world. A favorite recipe for the holidays was Potica. I do not have Slovenian ancestry, but my family certainly shares this traditional treat. My 28 year old just asked if we can make it at Thanksgiving for his new girlfriend! This recipe will be perfect.

      Reply
    5. Darryl

      January 29, 2021 at 5:16 pm

      I make something similar, but it is not with yeast. My grandparents on my dad’s side were Russian and Slovak from the old country. With how poor folks were from the old country, I wonder if yeast would have been used. Maybe beer yeast? My recipe uses cream cheese, butter, , vanilla, egg yokes and flour. I play with the recipe and add in leveling agents. The filling I use is a caramel toasted pecan and almond that is accented off with spiced rum and orange zest. Two of the egg whites are used to make a sugar vehicle for the caramel nut mix. It bakes at 375 for 20-25min being egg washed the last 3-5 for sheen. I never remember my grandmother making a bread dough version, but all that matter is it is dang delicious. Thanks for sharing this one.

      Reply
    6. Louise Gray

      December 31, 2020 at 5:54 pm

      4 stars
      My grandparents were from Slovenia. This was a staple at our house for the holidayz. I was determined to make it for this 2020 holiday season. I made a few adjustments to suit my dietary preferences. I used almond milk, egg whites in a carton, and Land of Lakes margarine. It turned out well, Loved how my house smelled while baking it. Brought back memories. This will be my go to recipe for Potica.

      Reply
      • Denise

        December 23, 2022 at 11:03 pm

        5 stars
        I have my Slovenian grandmas recipe and her special pans and luckily I watched her make it a couple of times. I make it at least once a year and have I think have finally figured it out. It’s a labor of love, for sure. My recipe makes 3 loaves. Filling is made with ground walnuts, honey, sugar, butter, evap milk, vanilla, eggs and a bit of cinnamon.

        Reply
    7. Jackie Winne

      December 14, 2020 at 6:38 am

      5 stars
      Just like my Grandma’s – Thanks so much for this recipe!

      Reply
    8. Linda Burgeson

      December 09, 2020 at 1:52 pm

      I’m going to try this…. my gramma used to make it… can I add honey to the filling recipe . One cup? Thx for your advice and a Happy Holidays!

      Reply
      • Chef Dennis Littley

        December 09, 2020 at 2:40 pm

        I’m not entirely sure how it will react since this was a guest post and the original blogger is no longer around, but if you do, you may want to cut back the brown sugar.

        Reply
    9. Darlene

      November 12, 2020 at 1:29 pm

      I can’t physically knead anymore, can this dough be made in a bread machine without any recipe changes?

      Reply
      • Chef Dennis Littley

        November 12, 2020 at 1:36 pm

        I’ve never made this dough using any type of mixer Darlene, but I don’t see why a bread maker or mixer wouldn’t work.

        Reply
    10. Larry Mayer

      November 04, 2020 at 10:11 pm

      In my Slovenian Grandmother’s novel that she wrote 100 years ago, when the female protagonist was asked how she made her potica, she replied, “Keep the sponge warm and don’t chill the dough.” Do you know what she is referring to?

      Reply
      • Chef Dennis Littley

        November 05, 2020 at 8:45 am

        The sponge would be sort of a starter for the potica, it isn’t used in this recipe. As for don’t chill the dough, that isn’t something you would normally do for this type of bread. I think the saying is probably more poetic in reference than literal. Of course, not being versed with this type of cooking it could be an accurate statement.

        Reply
      • Kathryn DeStazio

        December 21, 2021 at 7:27 pm

        I’ve used a bread maker to make the bread. Always turned out well. My shoulders are bad. Just wish I could find a way to roll out the bread. No family near-by , so I haven’t had potica in what seems like a very long time.

        Reply
    11. Rose Mary

      April 10, 2020 at 3:06 pm

      Easy to follow directions, Smells wonderful, Just took it out of oven. Going to surprise my parents for Easter. Delicious !

      Reply
    12. Victor

      December 21, 2019 at 6:16 pm

      5 stars
      The recipe I use came with my grandmother from Ljubljana in 1942.
      The filling contains honey, 1 tsp lemon zest and white raisins replacing the brown sugar.

      The dough is rolled out on a floured tablecloth which is then used to create the roll.
      The roll is cut in half and baked in bread pans lined with parchment paper.

      Reply
      • Diane Vidmar

        January 29, 2022 at 1:19 pm

        My grandparents came from Ljubljana in the 1890s and Potica was a big part of my younger years thanks to them. A holiday staple. Sadly, no one wrote down the recipe and now my sister and I are trying to recreate the family recipe (it’s a work in progress). This recipe seems the closest to my memories, except my grandma baked it in loaf pans like yours. Think I’ll give this one a try. Happy Potica making!! D. Vidmar

        Reply
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