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    Ask Chef Dennis » Recipes » Breakfast » Breads » Authentic Potica (Traditional Slovenian Nut Roll)

    Authentic Potica (Traditional Slovenian Nut Roll)

    Published: Jan 13, 2022 · Modified: Jan 13, 2022 by Chef Dennis Littley · 187 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.8 from 64 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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    Did you make this? Please RATE THE RECIPE below!

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    slices of potica on a white plate with the rest of the loaf partially in view
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    4.8 from 64 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
    Prevent your screen from going dark

    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.

    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
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    About Chef Dennis

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    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. Kim Bee

      October 24, 2011 at 1:56 am

      I am so happy to see Ann here. I adore this woman. Congrats on being a guest blogger my dear. This recipe is absolutely out of this world. I wish I was there to sample it. The pictures are incredible. I am so proud of you, you amaze me constantly.
      Chef Dennis- thanks for sharing your page with Ann for the day. Sure was fun to see you two here. Glad you had a great day. It’s funny as we get older how much we appreciate the small things in life. Hope you both a wonderful week.

      Reply
      • Ann

        October 24, 2011 at 10:10 pm

        Awwww, Kim….you SO rock! Thanks for your comments – you know you’re made of awesome, right?! I’m sorry you weren’t here to try it as well – it was delish…and very large!

        Reply
    2. Elin

      October 24, 2011 at 1:17 am

      5 stars
      Ann…..that is good one and I have KIV it…infact I cant wait for the weekend to come to make this 🙂 I know I will love it…looks delish…thanks for sharing this potica recipe.

      Chef Dennis…thanks for sharing Ann with us 🙂 She is a great baker and I great to see her guest post her. I ca’t wait to make this potica….first time hearing of this nut roll 🙂 I agree with her ..you are the Yoda of Foodbuzz 🙂 Keep them coming Chef..

      Have a nice day to Ann and Chef Dennis,
      Elin

      Reply
      • Ann

        October 24, 2011 at 10:09 pm

        Hi Elin! This weekend? AWESOME! Please let me know how it turns out! I’m so excited you’re going to make it! I appreciate your kind comment more than you know!

        Reply
    3. mangiabella

      October 23, 2011 at 9:53 pm

      the feeling is quite mutual – and this nut roll is out of this world!!! great guest post!!!!

      Reply
      • Ann

        October 24, 2011 at 10:08 pm

        Thank you! I’m glad you liked it. Chef Dennis/Yoda is pretty awesome, isn’t he?

        Reply
    4. Kelly

      October 23, 2011 at 8:25 pm

      Oh, what a fantastic recipe… looks so delicious. Great team work Ann and Chef Dennis! Ann is such a delight – a kind heart and warm smile.

      Reply
      • Ann

        October 24, 2011 at 10:07 pm

        Kelly – Thank you! You are so sweet to say that….I’m glad you like the recipe and it was all Chef Dennis’s doing – I was so thrilled to be asked to post for him!

        Reply
    5. Emily @ Life on Food

      October 23, 2011 at 7:33 pm

      I love learning new recipes from other cultures. This looks great and so beautiful. I think I will have to try it out a few times before I could be confident in the gift arena. Good thing for me!

      Reply
      • Ann

        October 24, 2011 at 10:06 pm

        Hi Emily! I think you’ll be able to make this without any problem! It comes together much easier than you think! However, if you need to TASTE TEST….I understand!

        Reply
    6. Betty Ann @Mango_Queen

      October 23, 2011 at 7:19 pm

      5 stars
      Wow! I’ve never had this before but it looks fabulous. I love to bake bread, especially this time of the year. Must try this one. Thanks Ann, for a great recipe. Thanks, Chef Dennis for featuring a great guest this week!

      Reply
      • Ann

        October 24, 2011 at 10:06 pm

        Oooh, Betty Ann if you like to bake, you’ll LOVE this one! Not so difficult you’ll get frustrated with HUGE results. I hope you make it – let me know how you liked it! Thanks for your comment!

        Reply
    7. Eftychia

      October 23, 2011 at 12:32 pm

      5 stars
      Congradulations to you and to Chef Dennis for having your post in his blog! Really good!!

      Reply
      • Ann

        October 24, 2011 at 10:05 pm

        Thank you Eftychia! I appreciate that – coming from such an accomplished cake artist!

        Reply
    8. Boulder Locavore

      October 23, 2011 at 7:02 am

      What a lovely seasonal post and great introduction to Ann! I loved ‘Mike’s’ nostalgic comment above about how this was a family traditional dish for his family and with his older mother maybe he’ll make it. Isn’t that the way food works? It truly binds us together? I can see how I could easily adapt this to be gluten free and think I’ll give it a whirl. Thank you!

      And Dennis we all feel the same about you. You add warmth and character to our food community; without you it would never be the same.

      Reply
      • Ann

        October 24, 2011 at 10:05 pm

        HI there! What a lovely comment! You’re right – it’s amazing how much food – good food – binds us. My mother was NOT a cook, but the things that she did make I remember with great fondness. I hope you adapt this to gluten free…and please blog about it! I’d love to see your changes! Thanks for your comment and it’s nice to meet you!

        Reply
    9. Alyssa

      October 23, 2011 at 12:26 am

      Ann is one of my absolute favorite bloggers, so I was soooo excited to see this post! I love the reference to yoda, so true!!! And this nut roll looks to DIE FOR! My husband always says that he hates nuts, but I’m sure if I made this for him, he would have more than one slice. Again, a really great guest post!

      Reply
      • Ann

        October 24, 2011 at 10:03 pm

        Hi Alyssa! Thank you SO much! That was one of the nicest things I’ve read/heard all day! I’m glad you like the potica. If you hubby doesn’t like nuts…..maybe fill it with poppy seeds?

        Reply
    10. Grubarazzi (@Grubarazzi)

      October 22, 2011 at 6:58 pm

      5 stars
      Chef Dennis, I will now be referring to you as the Yoda of Foodbuzz. That has to be one of the sweetest and funniest things I’ve seen all day. Ann, these pictures and that recipe is amazing! Great job!

      Reply
      • Chef D

        October 22, 2011 at 7:25 pm

        thanks! I love the title!

        Reply
        • Ann

          October 22, 2011 at 9:38 pm

          I’m glad you like the title, Chef Yoda…you may be stuck with it!

      • Ann

        October 22, 2011 at 9:38 pm

        Thanks! I’m glad you like the recipe – it was fun to do the post!

        Reply
    11. Kate @Kate from Scratch

      October 22, 2011 at 5:44 pm

      5 stars
      This is a gorgeous recipe, Ann, it’s so good to see you here with Chef Dennis! He is indeed our yoda, and we his padawans. lol! So true. I love it!

      Reply
      • Ann

        October 22, 2011 at 9:37 pm

        Thanks, Kate! I was SO happy to be asked to do a guest post for Chef Yoda!

        Reply
    12. Jennifer Eloff

      October 22, 2011 at 10:54 am

      Good grief, Ann – that’s amazing! You’re amazing! Have a wonderful weekend, my sweet friend.

      Reply
      • Ann

        October 22, 2011 at 9:36 pm

        Hi Jennifer! You are the sweet one! Thanks for your wonderful comment – it made me smile!

        Reply
    13. Sandi

      October 22, 2011 at 10:20 am

      Top 9 worthy, congratulations 🙂

      Such a fun, professional representation of food, NICE!

      Reply
      • Ann

        October 22, 2011 at 9:33 pm

        Thanks, Sandi! I’m glad you liked it!

        Reply
    14. Mojca

      October 22, 2011 at 7:14 am

      5 stars
      Hello! I am from Slovenia and am very happy to see, that potica is popular in other parts of the world too. Traditional filling is made with walnuts, but there are other varities such as honey, poppy, coconut, almonds and also savory varieties with cracklings.

      Reply
      • Ann

        October 22, 2011 at 9:36 pm

        Hi Mojca! I really enjoy this and it’s my husbands favorite! I love the idea of a coconut filling….and savory? Delicious! I can see I need to research this more! Thanks for stopping by and your wonderful comment!

        Reply
        • ben

          November 08, 2011 at 6:05 pm

          As Slovenian, I like most young cheese with tarragon filling.

        • Blair K.

          February 10, 2012 at 9:45 am

          Hi Ben,

          I grew up on walnut potica (my mom is Slovenian American) but only tasted the tarragon version recently, at a fancy restaurant dinner put on by a Slovenian winemaker. Definitely an intriguing taste, and very unusual to the American palate. It was served as an appetizer at that dinner. Is that how you eat it?

    15. Sandra

      October 22, 2011 at 7:13 am

      Congratulations on Top 9 you guys deserve it!

      Reply
      • Ann

        October 22, 2011 at 9:35 pm

        Thank you, Sandra! I was thrilled!

        Reply
    16. Mike

      October 22, 2011 at 6:13 am

      This recipe brings a tear to my eye.

      My mom used to make this during Christmas time and it was something that all of us in the family loved and looked forward to.

      Alas, as my mother has gotten older, rolling dough and other tasks have gotten more challenging for her and it has been years since she made this.

      Perhaps I will be inspired by this and make it over the holiday season. It would certainly be a treat for my brothers and I.

      Reply
      • Ann

        October 22, 2011 at 9:35 pm

        Hi Mike! I think it would be GREAT for you to make it. I suspect your mother would love it!

        Reply
    17. Sandra's Easy Cooking

      October 22, 2011 at 12:44 am

      5 stars
      Just stopped by to congratulate you both on Top 9!!! 🙂

      Reply
      • Ann

        October 22, 2011 at 9:34 pm

        Thanks, Sandra! You are always so sweet!

        Reply
    18. Jersey Girl Cooks

      October 21, 2011 at 11:12 pm

      What a beautiful looking bread. Now I am going over to check out your blog.

      Reply
      • Ann

        October 22, 2011 at 9:32 pm

        Thank you SO much!

        Reply
    19. Meghan

      October 21, 2011 at 6:33 pm

      So nice to see Ann here today! Lovely post and wonderful looking bread! Hope you both have a great weekend 🙂

      Reply
      • Ann

        October 21, 2011 at 8:27 pm

        Thank you Meghan! The weekend sure did start off nicely!

        Reply
    20. Katrina @ In Katrina's Kitchen

      October 21, 2011 at 2:57 pm

      “The Yoda of Foodbuzz” LOL! Oh Ann my family is from Czechoslovakia and we eat this every Christmas. I was so happy to see it here today! Actually, great grandma from Czechoslovakia, great Grandpa from Hungry…they got on a boat to America after meeting each other and both wanting to run from arranged marriages! Makes me smile 🙂

      Reply
      • Ann

        October 21, 2011 at 8:27 pm

        Katrina, I absolutely adore that story! Thank you for sharing it…..it makes the potica all the sweeter!

        Reply
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