Authentic Potica {Traditional Slovenian Nut Roll}

Published: Jan 13, 2022 · Modified: Jul 10, 2025 by Chef Dennis Littley

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

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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. However, it’s a wonderful treat anytime of the year.

Ingredients

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 to Make Pastry 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 the lukewarm milk mixture into the yeast.

four images showing the next steps in making the dough

Add two eggs and 2.5 cups of flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
Gradually add in the remaining 2 cups of 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 rise in a warm place (85°F) 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 it out onto a lightly floured surface. Cover the dough with a bowl and let it rest for 10 minutes.
Roll the dough out to a 30×20” rectangle.
Spread the walnut filling evenly on top of the dough, leaving a 1-inch edge of the dough uncovered around the entire circumference.
Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching the edges of the dough with your 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 (85°F), covered with a towel, for one hour.
Preheat oven to 350°F.
Brush the potica with 2 Tablespoons of melted butter.
Bake for 35-40 minutes, or until golden.
Cool on a wire rack before cutting.

slices of potica in front of the loaf on a white plate

Wouldn’t your friends and family enjoy sitting down to a few slices of our homemade potica?

Recipe FAQs

Can I make smaller versions of Potica?

You can make this recipe and cut the dough into 2 or 4 equal parts to 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 chives. However, my favorite version actually features bacon and eggs.

Is Potica known by other names?

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

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.

More Recipes You’ll Love!

slices of potica on a white plate with the rest of the loaf partially in view

Potica – Traditional Slovenian Nut Roll

Ann McElfresh adapted from McCall’s Cooking School

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.

4.87 from 100 votes

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Prep Time 25

Cook Time 40

Resting Time 2 10

Total Time 2

Course Breakfast Cake

Cuisine Eastern European, European

Servings

Calories 488 kcal

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

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.

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Nutrition

Calories: 488kcalCarbohydrates: 52gProtein: 11gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 179mgPotassium: 230mgFiber: 3gSugar: 21gVitamin A: 318IUVitamin C: 1mgCalcium: 75mgIron: 3mg

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Comments

4.87 from 100 votes (71 ratings without comment)

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Ingredients

How to Make Pastry Dough

How do I make the walnut filling?

Recipe FAQs

More Recipes You’ll Love!

Potica – Traditional Slovenian Nut Roll

Ingredients US CustomaryMetric 1x2x3x

Dough

Filling

Instructions

Dough

Filling

Assembly

Video

Nutrition

Comments

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Ingredients