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.
Dara
Well done! This looks fabulous.
Ann
Thank you SO much! It was fabulous of Chef Dennis to let me do a guest post!
Sandra
Ann is treasure in the blogging community as are you Chef. Wonderful post Ann and the step by step pictures are great.
Ann
Awww, Sandra – you are so sweet! Thanks for that and I’m glad you enjoyed the pictures and potica!
Vicki Bensinger
Hi Chef Dennis I’ve never been to your blog before but look forward to browsing around. Ann is an incredible cook and it amazes me that she has a new and delicious post almost daily.
Ann this bread looks fantastic and would be a perfect gift to share during the holidays. I’ve never made this before but look forward to making it in the near future.
Thanks for sharing your recipe and lovely photos while introducing me to Chef Dennis.
Chef D
Hi Vicki
thanks so much for stopping by, it’s very nice to meet you!
Ann
Hi Vicki! Wow! Coming from such an amazing instructor like you – that means a lot! Thanks SO much!
I’m glad you like the bread and it makes a great gift. However, whenever I make any for gifts…honey bunny ends up cutting into them while they’re still hot!
I’m glad you got to meet Chef Dennis – he has a GREAT site with tons of recipes and blogging information. You’ll love it!
Kristen
Ann, that is simply a gorgeous loaf. I am excited to try it and am so happy that you got this opportunity! Chef, thank you for inviting Ann to post. She is wonderful and I can vouch for how excited she was to be a guest here!!
Ann
Hi Kristen! I WAS bursting at the seams wasn’t I? I was so excited to do this post (who am I kidding – I’m still excited!).
Curt
That filling sounds delicious. And as always, the photos are awesome!
Ann
Hi Curt! It was a delicious filling, thanks! You should try it with cinnamon – you’d love it! Thanks for your kind words and I’m glad you liked the pics!
Liz
Brava, Ann!!! What a spectacular bread!!!! So nice to see you here as a guest of Chef Dennis! I’m such a fan of you both~
Ann
Thank you Liz! I’m a huge fan right back! It was great being here…….you’re the best!
Quay Po Cooks
Wow , I love the bread. Sounds so delicious. Chef Denis, nice to see Ann on your blog. I agree with Ann about you. From you blog, we learn a lot! You are so generous in sharing your knowledge in cooking and baking with us. Thanks to you and Ann.
Ann
Quay, It’s amazing how generous Chef Dennis is with his knowledge and experience, isn’t it? We are so lucky to have him!
Mary
This bread looks awesome. I’ve never heard of Potica before this. Thanks!
Ann
Hi Mary! I’d never heard of this before I found the recipe…now I can’t imagine fall/winter without it!
Nami | Just One Cookbook
Hi Chef Dennis and Ann! Great to see you two here. Ann, you described Chef Dennis quite correctly. lol! We can’t blog without Chef Dennis. =) Well, we also love your blog and your kind personality Ann. I’m happy that you get to bake for this guest post and share this delicious Potica with us! It looks really gooooood!!! Happy fall to all!
Ann
HI Nami! I’m glad you liked my description! Thank you for such a lovely comment! I was so excited to share it. Happy Fall to you, too!
cooking varieties-wan maznah
Wow ! fantastic photography works. This looks so delicious and authentic, bookmarked this with thanks
Ann
Hi Wan! Thank you SO much! You are such a sweet blogging friend. I hope you like this as much as we did!
Sandra's Easy Cooking
It is nice to see Ann here to guest post, she is one of the wonderful and supportive bloggers! I love her blog too..
Ann how interesting that you picked recipe from my childhood ..I ate it often, similar one over at my grandma’s house..but every household has their own version, and she made it without cinnamon too.
Great photos and awesome guest post!!!
Ann
Awwww, Sandra! You make me smile and blush! I’m thrilled that you’ve had this before and it’s an old family recipe. I hope you make yours this holiday season…I’d love to compare notes!
naomi
This just totally made my night. I use to date guy whose family made this every year for the holidays, but it was such a closely guarded secret I never got the recipe. Guess who has it now?!! My turn to do the happy dance!
And Dennis is GREAT!!!
Ann
Naomi – I have to say – I read your comment to my Honey Bunny! We both chuckled and are SO glad you have the recipe!
….and I suspect your happy dance is WAY better than mine!
Elies_Lie
@ann :
thx again for the recipe and the lovely photos ann!
I often buy this at a local supermarket on break section, love to know that I have the recipe – from u! I’ll sure enjoy this when I have time to make it…TQ my dear 🙂
@chef dennis :
Tq chef for letting ann dot he post and sharing it with us, this autumn-rainy holiday season is one of the season I love the most, with this recipe now I have a variety of noon snack or even dessert breakfast! Tq! 😉
Ann
Elies – you are SO sweet – I just adore you…Thanks so much for your lovely comment!
Ann
I agree – I’m a huge fan of pecans! I think any nut that you LIKE would be perfect!
Dionne Baldwin
Ann, this looks GREAT! I’ve never heard of this before, but being kind of a bread addict I’m going to have to give this a go! What a great idea to give this away in those holiday tins! Thank you for that tip!
I hope you have a great Friday! Dennis, thanks for introducing me to Ann!
Chef D
Thanks Dionne! enjoy your weekend!
Ann
Hi Dionne! Thanks SO much! I hope you do give it a go and email me if you have any questions! I’m so excited that we got to meet, too! Have a terrific weekend!