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Home » Recipes » International Recipes

Authentic Potica {Traditional Slovenian Nut Roll}

Published: Jan 13, 2022 by Chef Dennis Littley

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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.

Table of Contents:
  • What Ingredients do I need to make Potica?
  • How do I make pastry dough for Potica?
  • How do I make the walnut filling?
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Potica – Traditional Slovenian Nut Roll

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

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
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Resting Time 2 hours hrs 10 minutes mins
Total Time 2 hours hrs
Course Breakfast Cake
Cuisine Eastern European, European
Servings 16
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.

Video

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
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.87 from 100 votes (71 ratings without comment)

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    Recipe Rating




  1. Kim Bee says

    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 says

      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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      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 says

    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 says

      October 24, 2011 at 10:05 pm

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

      Reply
  8. Boulder Locavore says

    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 says

      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 says

    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 says

      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) says

    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 says

      October 22, 2011 at 7:25 pm

      thanks! I love the title!

      Reply
      • Ann says

        October 22, 2011 at 9:38 pm

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

    • Ann says

      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 says

    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 says

      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 says

    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 says

      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 says

    October 22, 2011 at 10:20 am

    Top 9 worthy, congratulations 🙂

    Such a fun, professional representation of food, NICE!

    Reply
    • Ann says

      October 22, 2011 at 9:33 pm

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

      Reply
  14. Mojca says

    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 says

      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 says

        November 08, 2011 at 6:05 pm

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

      • Blair K. says

        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 says

    October 22, 2011 at 7:13 am

    Congratulations on Top 9 you guys deserve it!

    Reply
    • Ann says

      October 22, 2011 at 9:35 pm

      Thank you, Sandra! I was thrilled!

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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