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.
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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.
Rachel
My grandfather was Yugoslavian and made this every year at Christmas time. Sadly nobody had his recipe after he passed .I found yours and it is exactly the same. Thank you so much for posting this.
Chef Dennis Littley
you’re welcome! I hope it makes your holidays happier!
Viviane Pavich
I never asked my mother-in-law for her recipe ,I just found your recipe and I will make it for Thanksgiving. I will let you know how it turns out. Thank you.
nina
We made this for Christmas and it was amazing. I used a little less salt. Also it does take a few hours so make sure you have a good chunk of time.
Chef Dennis Littley
I’m happy to hear you enjoyed the recipe!
Jack Smith | BBQRecipez.com
My granny was an amazing baker too.. or at least that’s how I remember it! She made the best biscuits.. and she’d have no idea what a blog is if she was still around 😉 These potica look amazing!
Carla
I have made this but the top crust rises & pulls away from the body of the roll. Do I have too much flour as it rolls up? Should I prick the loaf as I roll it up? Even as I slice it the top crust falls away from the loaf? I an puzzled as I have made this many times & cannot figure out why this is happening?
Chef Dennis Littley
Carla, this was a guest post done for me and unfortunately I can’t get a hold of the person that wrote the post, so I don’t have an answer or you
Naterica
I just watched the American Baking show and they said that happens from the steam that comes off the filling, that the top crust needs to be rolled thinner…
Rajki
My mother told me to brush egg whites on rolled dough .yes, it have to be rolled thinly roll it tightly
Rhiannon H
Carla, in my community (heavy Slovenian influence), the many bakers who make and sell potica (many offer it year-round), the top layer falls away like you describe. The many years I’ve had potica, it’s always been like that. It doesn’t bother me, but I suppose for presentation purposes it wouldn’t be welcomed. I know when I buy it, it’s been refrigerated since they make so much of it at once. Maybe that’s the reason?
Susan
Thank you, thank you, thank you for this recipe. My mother had this recipe for years and gave me her one-and-only copy. Two years ago it was thrown out by mistake!! I thought I lost this recipe forever. My father, born and raised in Slovenia, looooved this recipe. I have been searching for this recipe and finally found it on your site. Just made it for Easter and my father loved it so much!! Thank you for helping me make an 85-year-old Slovenian smile and tell me it was just like my grandmother’s!! The only tweaking I did was put a little lemon zest in the yeast dough, and add stroh rum (to taste preference) in the filling. Sooooo goood!!!
Stacia
With family from Yugoslavia/Slovenia this recipe was a welcomed treat! Thank you!
The only issue I had with the recipe is that the given total prep and cook time is 2 hours. However with the second rise period and taking more than 10 minutes in prep this recipe actually takes about 3-1/2 hours to complete. So plan accordingly.
Anna
Love this type of bread and just stumbled over your site, thank you so much!!!
Question: Just wondering if the printable recipe has all the adjustments made already, it looks like it is but just want to confirm. Can’t wait to go home and try it this weekend!!
Thank you again and again
Chef Dennis
hi Anna
yes the adjustments were made to the recipe. This was a guest post from a fellow blogger, she did an amazing job with the Potica. Please let me know how it turns out, and thank you for stopping by, I hope to see you again!
Dennis
Anna
The bread turned out perfect, for a first time try it couldn’t be any better, my guest want me to make it again and give out as gifts….I handed them the recipe instead 🙂
Thank you very much!!
Chef Dennis
you’re very welcome, and I’m so happy to hear the Potica was a success!
Shirley
Our family make 3 types apple, nut, and cottage cheese Poticas. We use sauted bread crumbs in butter with the nuts, apple, or cottage cheese. I have never seen any recipes making the Poticas like our family does.
Paul D
My mom is approaching 81; today she made this potica bread, she learnt how when she was just a child @ the young age of 13, her mother in law was German, mom had made one every year till 1974, today one last time she made it again. As I read your recipe posted it was kind of eerie that it was exactly as mom made from memory! The bread is delicious!
La
So nice to see this recipe! I grew up in Southern Colorado, and all the Italian and Slav ladies made this for special occasions. I am not either, but make it every year at Christmas time. I do have a question about the cup of water. Is this a whole cup or what? It is not specified. Thanks!
Chef D
I’m sorry that should read 1/4 cup of water. Thanks for pointing that out!
Blair K.
Wow! What an amazing introduction to Foodbuzz, to read all this! I just joined yesterday, brought here by my new food interest, exploring my Slovenian roots. I’m trying to go beyond the one and only ethnic food I grew up with: potica 🙂 This looks yummy, Ann, and very traditional. My family most often used a walnut-cinnamon-honey filling, but pecans work really well, too. I’ve also tasted that cheese tarragon version. Belated thanks, Chef Dennis, from a new member of the community.
Chef D
Welcome to foodbuzz, if you have any questions, don’t hesitate to contact me.
Blair K.
Thanks, Chef Dennis!
Ann
Hi Debra! I’m SO excited that you grew up eating this! Thanks for pointing out the missing information on the recipes…oops! I hope you enjoy this and I’m so excited that you’re making this for your dad! Have a GREAT weekend!
Debra
Yeah, this is the best bread ever! I am not a lover of walnuts, but I love this bread so much. Have a great week and weekend!
Chef D
Hi Debra, I must have missed those amounts when I copied and pasted Ann’s recipe into the recipe format, thanks so much for alerting me to that! I just checked with Ann and it’s 1/2 cup of Sugar and 1/4 cup of butter.
have a wonderful weekend!
Dennis
Debra
Great. Thanks so much! I appreciate it.
Ella @ Home Cooking Adventure
Wow,
this looks amazing. I have to try this soon.
Ann
Thanks, Ella! Let me know how yours turned out….or better yet – blog it! I’d love to see the post!
Joanna @ Chic & Gorgeous Treats
Hi Ann & Chef Dennis! Oh wow.. I’ve been behind from my blog reading due to hectic schedule. I’m glad it’s starting to slow down right now. After going to your blog and discover you will be guest posting at his blog, I was beyond speechless and happy for you. . I think it’s so cool to be able to guest post as Chef Dennis’s blog. He had so many Top 9s and so do you Ann. 2 fantastic cooks with mouth watering recipes. . I’ve not baked Potica before and wil definitely book mark this recipe. Till then.. happy cooking and baking!! Hugs, Jo
Ann
Hi Joana! Thanks so much! You are such an amazingly talented baker that you can make this with your eyes closed! Thanks for your comment and have fun at the Food Buzz Conference!
Britne @ Shabbott's Habits
So glad that Chef Dennis had Ann over to guest post. She is such a sweet-heart in the Foodbuzz community. Plus, I love love love this recipe! It reminds me of a similar nut-roll that the ladies at my church sell each Christmas. There is literally a wait-list for the stuff. Now it looks like I’ll be baking my own. Thanks Ann!
Ann
Hi Britne! I’m such a fan of your blog that it makes me very happy to see you here! I’m thrilled that you can now make your own! Maybe give those church ladies a run for their money?!
Tiffany {A Clove of Garlic}
I have never even heard of this before, but it sounds and looks delicious. I love the Fall pictures!
Ann
Hi Tiffany! thanks so much! I think you’d like it!
Kita
What a beautiful and intricate recipe and post! I love Ann’s blog and its always great to see a blogger on here that I am already familiar with!
Ann
Thanks, Kita! Coming from such an amazing cook/blogger/photographer as you – that means a lot! I’m always excited when I know who is on Chef Dennis’s Guest Post Fridays…..it’s always fun to see who’s next! Thanks for your comment!
Laura @ Family Spice
Yay, Ann! Great guest post and can you send me some of that potica?! That looks AMAZING!
Ann
I’d LOVE to send you some! However, it’ll be stale by the time it arrives and as talented as you are…you could make this with one wooden spoon tied behind your back!