Potica
Indulge in the timeless charm of Potica, a traditional Slovenian nut roll celebrated for its soft, buttery dough and rich walnut filling. Perfectly balanced with hints of vanilla and a touch of sweetness, this show-stopping pastry is crafted by rolling a yeasted dough around a creamy walnut mixture, creating beautiful swirls with every slice. The recipe’s long rise time ensures an irresistibly tender texture, while a golden, buttery crust provides the perfect finishing touch. Whether served as a centerpiece for holidays or enjoyed with coffee, Potica is a delightful treat that combines old-world tradition with modern baking elegance—perfect for dessert or as a sweet breakfast indulgence.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Warm milk
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 2.5 teaspoons Dry yeast
- 2 large Egg yolks
- 60 grams Unsalted butter, melted
- 250 grams Ground walnuts
- 100 grams Powdered sugar
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 large Egg white
- 20 grams Melted butter (for brushing)
Instructions
In a small bowl, combine the warm milk and dry yeast. Let it rest for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Make a well in the center and add the yeast mixture, egg yolks, and melted butter.
Knead the dough by hand or with a stand mixer until it becomes soft and elastic, about 8-10 minutes. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1.5-2 hours, or until doubled in size.
While the dough is rising, prepare the filling. In a saucepan over low heat, combine ground walnuts, powdered sugar, heavy cream, and vanilla extract. Stir until smooth and remove from heat. Let the mixture cool slightly, then fold in the whisked egg white.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 30x40 cm (12x16 inches).
Spread the walnut filling evenly across the dough, leaving a 2 cm (1-inch) border along one edge.
Starting from the opposite edge, carefully roll the dough into a tight log. Pinch the seam to seal and tuck the ends under to secure.
Place the rolled dough into a lightly greased loaf pan or on a parchment-lined baking tray, seam-side down. Cover and let it rise again for 30-45 minutes.
Preheat your oven to 180°C (350°F). Brush the top of the dough with melted butter.
Bake the potica for 45-50 minutes, or until golden brown and cooked through. If the top browns too quickly, cover with aluminum foil halfway through baking.
Remove the potica from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the potica at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 16.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
