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slices of potica on a white platter next to small multi-colored pumpkins
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4.89 from 26 votes


When it's time to bring a taste of Europe to your home for the holidays, Potica a Yugoslavian classic will add a touch of the old country to your table. 
Prep Time1 hr 20 mins
Cook Time40 mins
Total Time2 hrs
Course: Breakfast Cake
Cuisine: European
Keyword: breakfast cake, nut roll
Servings: 12
Calories: 647kcal
Author: Ann McElfresh adapted from McCall's Cooking School



  • 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
  • 4.5 cups unsifted all-purpose flour


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


  • Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot)
  • Sprinkle yeast over warm water in a large bowl. Stir to dissolve.
  • Stir in lukewarm milk mixture.
  • Add 2 eggs and 2.5 cups flour. Beat with a wooden spoon until smooth.
  • Gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.
  • Place 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.
  • Make Filling – In a medium bowl beat eggs slightly, add nuts, brown sugar, ⅓ cup melted butter, cinnamon and vanilla. Stir and set aside.
  • When dough has risen, punch down. On a lightly floured surface, turn dough out, cover with bowl and let rest for 10 minutes.
  • Roll the dough out to a 30x20” rectangle.
  • Spread with filling, to 1 inch from edge.
  • Starting from wide side – roll up tightly – jellyroll style. Seal by pinching edges of dough with fingers.
  • On a large greased cookie sheet or seasoned baking stone, form roll into a large coil.
  • Let rise in a warm place (85F), cover with towel, for one hour.
  • Preheat oven to 350F. Brush with 2 Tablespoons melted butter. Bake 35-40 minutes until golden.
  • Cool on wire rack. Makes a whopping 4-pound loaf!


Calories: 647kcal | Carbohydrates: 68g | Protein: 13g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 314mg | Potassium: 298mg | Fiber: 3g | Sugar: 28g | Vitamin A: 415IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 3.8mg