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.
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.
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?
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.
- 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.
- 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?
- 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.
- 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.
- 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.
Recipe FAQ’s
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.
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.
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!
Potica – Traditional Slovenian Nut Roll
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.
Mike says
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.
Ann says
Hi Mike! I think it would be GREAT for you to make it. I suspect your mother would love it!
Sandra's Easy Cooking says
Just stopped by to congratulate you both on Top 9!!! 🙂
Ann says
Thanks, Sandra! You are always so sweet!
Jersey Girl Cooks says
What a beautiful looking bread. Now I am going over to check out your blog.
Ann says
Thank you SO much!
Meghan says
So nice to see Ann here today! Lovely post and wonderful looking bread! Hope you both have a great weekend 🙂
Ann says
Thank you Meghan! The weekend sure did start off nicely!
Katrina @ In Katrina's Kitchen says
“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 🙂
Ann says
Katrina, I absolutely adore that story! Thank you for sharing it…..it makes the potica all the sweeter!
Eva@ kitcheninspirations.wordpress.com says
What a lovely post, Ann. Congratulations! The Hungarians make something similar called Beigli. I used to make it every year, but found I was the only one eating it! The Hungarian version is just a single roll, but it’s sliced similar to your roll ball. Perhaps I’ll do it again this year.
Ann says
Oooh, Eva! I hope you make this and blog it! I’d love to see it!
Missy says
This is beautiful. I am babystepping into the world of bread…..this is gorgeous!
Ann says
Missy – this one is pretty easy to make….I bet you could do it with no problem!
My Inner Chick says
—Puuuuuure Heaven.
DO they eat this in Heaven, Ann? I think so. I really do.
I can taste the nuttiness & brown sugar on my tongue & I’m doing the happy dance.
–Thanks for introducing your readers to the real Yoda :))) Xxxx
Ann says
Kim! You are the sweetest! Thank you for such lovely words! If they do serve this in heaven, there are some real special folks enjoying it, right?!
Meagan @ Scarletta Bakes says
Yay! Two of my favorite food blooging peeps in one place! This bread looks fantastic, Ann – thanks so much for sharing!! I LOVE the nutty filling. Cheers and happy weekend!
Ann says
Meagan – you made my day! Thank you! It’s not often I bake, but coming from you – your words mean a lot! I hope your weekend is super!
Milliver's Travels says
This looks delish! I didn’t know about potica until now but I would love to try this. I bet the house smells divine while it’s baking.
Great guest post from my favorite food blogger, Ann. I agree you can feel the energy (and the fun!) in everything she does. This is my first visit to the Chef Dennis blog and everything feels very warm and friendly here too.
Great combo of foodies! Thanks for the lovely autumn vibes.
~ Milli
Chef D says
So glad you stopped by, its very nice to meet you!
Ann says
HI Milli! Thank you SO much for your sweet words! I think you would enjoy this one – very fall/winter tasting and it smells amazing when baking. You get the bread smells AND the sweet smells!
Suzi says
Ann, the Happy Dance is good. I think we all are all a bit secretly in love with Chef Dennis. Another wonderful post Chef and Ann as always another great recipe. Looks delicious.
Chef D says
Now you got me blushing!
Ann says
TeeHee! GREAT comment, Suzi! Thanks SO much for making Chef Dennis blush! (BTW – i agree with you!)
RavieNomNoms says
What a fabulous bread Ann!! That looks amazing, I know I would love this…I am going to have to try it out lady!
Thanks so much for featuring Ann, Chef. I always love seeing her posts! 😀
I hope you both have a fabulous weekend!
Ann says
Thanks, Ravi! I hope you enjoy it when you try it out. Thanks to Chef Dennis, you and all the other wonderful commenters, I’ll have a GREAT weekend!
Julia Munroe Martin says
I cannot wait to try this recipe — it will be perfect for holiday gatherings! And It’s so great to see my good blogging friend Ann here with this wonderful guest post. Only one thing would’ve made it better: a movie of the happy dance! 🙂
Chef D says
I agree I would love to see that happy dance!
Susan McNutt says
Not sure you’d want to see the happy dance. I have been privileged to see it….although it would give you a good laugh! She’s as animated in dance as she is in cooking/blogging!u
Chef D says
That would be a sight to behold I am sure!
Ann says
No, NO, NO!!!!! Trust me – you do NOT want to see me dance!
Ann says
Julia – you will LOVE this! It’s big and perfect for gatherings! No happy dance, tho….
Susan McNutt says
Nanner!….A guest on a chefs blog! How exciting! Looks delish! Isn’t my sister great Dennis? Sisters Rock!
Chef D says
Hi Susan
Ann is the best! thanks for stopping by!
Ann says
*sigh* Thanks, Chef. You rock, too!
Ann says
You SO rock! I can’t wait til you get down here and we can have some sister time! I’ll have one of these ready for you when you get here! Sisters ROCK!
danielle says
Looks absolutely delicious! Excellent choice for a guest blogger Dennis! 😉
Ann says
Awwww, Danielle – Thanks! I appreciate that more than you know!