Potica Recipe

Name: Potica
Prep time: 40 min
Cook time: 1 h
Total time: 3 h
Yield: 12 servings
Cuisine: Slovenian
Ingredients: 500 g plain flour; 7 g instant yeast; 60 g caster sugar; 1 tsp salt; 200 ml lukewarm milk; 60 g butter, softened; 3 egg yolks; 2 tbsp dark rum; 400 g ground walnuts; 150 g honey; 100 ml double cream; 60 g butter, melted; 60 g caster sugar, for the filling; 1 tsp ground cinnamon

Potica

A Slovenian rolled yeast cake with a walnut and honey filling, risen for 1 hour and baked for 60 minutes in a loaf tin.

1 hr 40 min prep and cooking plus 1 hr 20 min Rising 3 hr start to finish Serves 12 servings Medium

What Makes Potica Work

Stretch the dough until it is as thin as paper. That is the quick tip for potica, the Slovenian nut roll, because a thin dough gives many spiral layers when rolled up, and the pattern is the beauty of the cake. It is the national festive cake, made at Christmas and Easter, and every family has its own recipe.

The dough is a soft, enriched yeast dough with milk, butter, egg yolks, sugar and a splash of rum. Knead for 10 minutes, then let it rise for 1 hour. Roll it out on a floured cloth, stretching it with the backs of your hands until almost transparent, about 50 x 70 cm. Spread the filling to the very edges, so that every layer has nuts. The filling is ground walnuts, honey, cream, butter, sugar and cinnamon.

Roll it up from the long side using the cloth to lift, then lay it in a greased loaf tin in a spiral or fold it in half. Leave for 20 minutes. Bake at 180°C / 355°F for 60 minutes, covered with foil for the last 20, until deep brown. Cool in the tin and slice. It keeps for a week and is better on the second day.

How to Make Potica

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Mix the flour, yeast, 60 g sugar, salt, milk, butter, yolks and rum and knead for 10 minutes. Leave to rise for 1 hour.
Mix the walnuts, honey, cream, melted butter, 60 g sugar and cinnamon into a paste.
Roll the dough on a floured cloth to a 50 x 70 cm sheet, stretching with the backs of your hands. Spread with the filling to the edges.
Roll up from the long side using the cloth. Coil into a greased tin and leave for 20 minutes. Heat the oven to 180°C / 355°F.
Bake for 60 minutes, covering with foil for the last 20. Cool in the tin.

Related guide: Prep, cook and total time.

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Tips for Making Potica

Stretch the dough paper thin.
Spread the filling to the edges.
Cool before slicing.

What to Serve with Potica

Coffee
Tea
Dessert wine

Storing & Reheating Potica

Keeps for 1 week wrapped. Freeze for 2 months.

Questions About Potica

How long does Potica take to make?

40 minutes of preparation and 1 hour of cooking, plus 1 hour 20 minutes of Rising, so allow 3 hours from start to finish. The recipe serves 12.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

598Calories

11gProtein

58gCarbs

35gFat

4gFibre

22gSugar

210mgSodium

Vegetarian

Potica

How to Make Potica

Tips for Making Potica

What to Serve with Potica

Storing & Reheating Potica

Questions About Potica

What's in a Serving

Your notes on this recipe

Cooked this? Keep a note for next time

How to Make Potica

Tips for Making Potica

What to Serve with Potica

Storing & Reheating Potica

Questions About Potica

What's in a Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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