Potica - Traditional Slovenian Nut Roll

4.87 from 99 votes

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

Cook Time40

Resting Time2 10

Total Time2

Course: Breakfast Cake

Cuisine: Eastern European, European

Servings:

Calories: 488kcal

Author: Ann McElfresh adapted from McCall's Cooking School

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.