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slices of potica on a white plate with the rest of the loaf partially in view
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4.80 from 65 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



  • 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


  • 3 large eggs
  • 4 cups (1lb) walnuts, finely chopped
  • 1 cup light brown sugar packed
  • cup butter melted
  • 1 teaspoon vanilla bean paste or extract
  • 1 ½ teaspoons cinnamon optional



  • 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.


  • 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.


  • 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.


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