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potica


  • Author: Isabella Hayes
  • Total Time: 3 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

🥮 Potica Nut Roll is a traditional Slovenian pastry celebrated for its rich walnut filling and delicate, paper-thin yeast dough.
🎉 Perfect for holidays or special occasions, this festive roll combines sweetness and spice with a tender texture that’s sure to impress.


Ingredients

Scale

½ cup granulated sugar

1 teaspoon salt

¼ cup butter

1 cup hot milk

2 packages active dry yeast

¼ cup warm water

2 eggs

4 ½ cups all-purpose flour

3 large eggs for filling

4 cups finely chopped walnuts

1 cup packed light brown sugar

⅓ cup melted butter

1 teaspoon vanilla bean paste or extract

1½ teaspoons cinnamon

2 tablespoons melted butter for brushing


Instructions

1-First Step: Prepare Yeast and Ingredients Dissolve sugar, salt, and butter in hot milk, then cool to lukewarm. In a small bowl, activate yeast in warm water (105-115°F) with 1 teaspoon sugar for 5-10 minutes until frothy. Gather eggs, flour, and remaining ingredients for smooth workflow.

2-Second Step: Make the Dough In a large bowl, mix 4 ½ cups flour and 2 eggs, creating a well in the center. Pour in the cooled milk mixture and activated yeast. Stir to combine and knead the dough until elastic and smooth; this can take 7-10 minutes by hand or machine.

3-Third Step: First Dough Rise Place the dough ball into a greased bowl, cover, and set in a warm, draft-free location (around 85°F) for about one hour or until it doubles in size.

4-Fourth Step: Prepare the Filling Lightly beat 3 eggs and mix with finely chopped walnuts, packed light brown sugar, melted butter, vanilla, and optional cinnamon. Fold gently to avoid scrambling the eggs and to achieve a moist, spreadable filling.

5-Fifth Step: Roll and Fill On a floured surface, roll the dough into an approximately 30 by 20-inch rectangle. Spread the walnut filling evenly over the surface, leaving a 1-inch border along the edges.

6-Sixth Step: Roll and Shape Roll the dough tightly from the long side into a long log, sealing edges to prevent filling leakage. Shape the roll into a coil or ring and place it seam-side down in a greased baking pan or traditional potičnik mold.

7-Seventh Step: Second Rise Cover the shaped dough and let it rise for another hour in a warm place until slightly puffed.

8-Eighth Step: Bake the Potica Preheat oven to 350°F (175°C). Brush the top of the potica with melted butter and bake for 35-40 minutes until golden brown and fully cooked through. Cool on a wire rack before slicing.

9-Final Step: Serve and Enjoy Allow the potica to cool completely to set its shape and flavors. Slice and serve as a traditional Slovenian festive pastry, perfect alongside coffee or tea.

Notes

🍽️ Roll the dough as thin as possible to achieve a delicate, tender pastry.
🌰 Substitute nuts like pecans or poppy seeds for variations or allergies.
⏰ Allow proper rising times for both dough and rolled pastry to ensure lightness and flavor development.

  • Prep Time: 20 minutes
  • Rising Time: 2 hours (divided into two rises)
  • Cook Time: 35-40 minutes
  • Category: Dessert, Holiday, Pastry
  • Method: Baking
  • Cuisine: Slovenian

Nutrition

  • Serving Size: 1 slice
  • Calories: 488 kcal
  • Sugar: 21 g
  • Sodium: 179 mg
  • Fat: 28 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 11 g
  • Cholesterol: 75 mg

Keywords: Potica, Nut Roll, Slovenian Pastry, Walnut Roll