National Dishes of the World

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Potica (Slovenian nut roll)
Photo: SaraKHintz, CC BY-SA 4.0, Wikimedia Commons

dessert vegetarian

Potica (Slovenian nut roll)

potica

A festive yeast cake rolled into a spiral around a filling of walnuts and honey.

Eaten in: Slovenia

Prep
50 min
Cooking
1 h
Resting
2 h
Total
3 h 50 min
Servings
12

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About the dish

Potica is Slovenia's best-known festive bake. Thinly rolled yeast dough is spread with filling, rolled up and baked in a round tube tin, so every slice shows a beautiful spiral. The most popular filling is walnuts with honey, milk and sugar, but potica is also made with tarragon, poppy seed, curd cheese, raisins and even pork crackling. At Easter and Christmas a potica sits on almost every Slovenian table, and getting it just right is a matter of family pride. Similar rolled cakes are known in neighbouring countries too.

Main ingredients

  • wheat flour
  • yeast
  • milk
  • eggs
  • butter
  • walnuts
  • honey

Slovenia: A must at Easter and Christmas; baked in a round fluted tube tin called a potičnik.

More: Wikipedia (en)

Recipe

Potica (Slovenian nut roll)

https://foodmap.ominuvo.com/dish/potica

Ingredients

12 servings

12 servings

Method

  1. Dissolve the yeast in some of the warm milk with a spoonful of sugar. When foamy, add it to the flour with the rest of the milk, the yolks, sugar, salt and lemon zest and knead for 10 minutes, working in the butter at the end.

  2. Cover the dough and leave somewhere warm for about an hour until doubled.

  3. Bring the milk to the boil with the honey and sugar, pour it over the walnuts, add the cinnamon and mix into a thick, spreadable paste. Let it cool.

  4. Roll the dough out on a floured cloth into a rectangle about 5 mm thick, spread it with the filling, leaving a clear border, and roll it up tightly.

  5. Place the roll in a greased tube tin, joining the ends. Cover and leave to rise for 45 minutes, then brush with egg and prick with a skewer.

  6. Bake at 175°C for about 55–60 minutes, covering the top with foil if it browns too fast. Cool in the tin for 15 minutes, then turn out and slice once completely cold.

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