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–+ servings
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
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 2 hours 10 minutes
Total Time 2 hours
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
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