Traditional Slovenian Walnut Potica

 

Potica, also known as Slovenian walnut roll, is a sweet yeast bread filled with ground walnuts and rich flavor. A staple of Slovenian celebrations, this traditional dessert is loved for its soft dough, nutty filling, and deep cultural roots.

In this post, you’ll find a detailed, step-by-step Potica recipe, video instructions, and helpful tips for making this beloved Slovenian dessert a success.

Watch the step by step video instructions -> https://youtu.be/85VUPDIlHTs

***RECIPE WAS REVISED ON Thursday April 17,2025

INGREDIENTS

Yeast

• 42g Fresh yeast or 21g of Active dry yeast
• 1 Tbsp sugar 
• 1/2 cup warm milk

*Place the above ingredients into a mug. Stir well and set it aside for the yeast to activate.

Dough

• 450g all purpose flour, sifted - You will need more flour during the mixing process. I only ever start with 450g and then add more flour as I mix the dough
• 1 tsp salt
• 70g butter, room temperature
• 4 x large egg yolks
• 1-2 Tablespoons dark rum
• 80g to 100g sugar 
• 1 Tbsp lemon zest + (*optional 1 tsp lemon juice)
• 200 ml warm whole milk (start with 200 ml, add more slowly as required)
• 1 package of Dr Oetker vanilla sugar or 1 tsp vanilla extract

1. Sift the flour into a large bowl. Set aside.
2. In a medium bowl add; egg yolks, butter, sugar, rum, lemon zest, vanilla sugar or vanilla extract and *optional 1 tsp lemon juice. Beat for about 2 minutes. The butter will not be completely dissolved and thats ok.
3. Make a well inside the center of the flour, sprinkle 1 tsp salt around the edges. Then pour the yeast in the center "well". Next add in the egg yolk mixture, and 200ml of warm milk.  Mix for about 8-10 minutes with a stand mixer using the dough hook attachment or mix by hand.
4.  The dough may be a little runny, add some more flour about 1 Tablespoon at a time * if it seems too dry add some warm milk, little bit at a time.
5. After 8-10 minutes remove the dough from the bowl, it should still be a little sticky. Sprinkle some flour onto the surface that you are working on and continue kneading by hand until your dough becomes a nice soft, smooth ball. 
6. Place the dough into a bowl. Cover it with clear plastic wrap and a kitchen tea towel. Place the bowl in an area away from the window or draft. Allow the dough to rise and double in size for about 1 1/2 to 2 hours.
7. While the dough is resting, make the walnut filling.

Walnut filling

• 200ml of warm milk
• 40g of butter
• 600g of ground walnuts
• 100g sugar *(add up to another 100g if you want it sweeter)
• 1 Tbsp lemon zest
• 1 package Dr Oetker Vanilla sugar or 1 tsp vanilla extract
• 2 Tbsp's dark rum
• 4 x Egg whites

1. Place a small pot on low temperature on the stove and melt the butter with the milk. 
2. Place the ground walnuts into a bowl. Pour the warm milk & butter over the ground walnuts.
3. Add the sugar, rum and lemon zest. Mix until well combined and set aside to cool down. 
4. Whip the eggs whites until you get a nice fluffy consistency.** Important: do not add the whipped egg whites to the walnut mixture until it is cooled down. You don't want to end up with scrambled eggs.
5. Add the egg whites to the cooled walnut mixture. Mix until well combined.

 Making the Potica 

1. Place a large tablecloth on top of the surface that you are working on. Sprinkle it with flour.
2. Place the risen dough on top of the floured tablecloth. Start rolling out the dough. Shape the dough into a large square or rectangle, depending on the size of the pan you are using. * If you are using a round 9" bundt pan, you want it to be around  20" x 20"
3. Once you have rolled out the dough, add the prepared walnut filling
4. Roll up the dough, pressing slightly as you roll to help get some of the air out. 
5. Butter the pan or bundt pan that you are using. *Helpful tip: Roll up a kitchen tea towel and measure the inside of the bundt pan to see how long the Potica or walnut roll needs to be before you cut it and place it into the bundt pans or pans that you will be using to bake the Potica in. 
6. Place the Potica in the buttered pan(s). Use a wooden skewer to poke holes into the Potica. Poke generously all over. Cover up the Potica with a kitchen tea towel. Allow to rest and rise for another 30-60 minutes. *It all depends on how warm your kitchen is. 
7. After the second rise, beat 1 egg, and give the top of the Potica an egg wash. 
8. Using the wooden skewer, re-poke the holes again (bringing the skewer right down to the bottom), after you brush on the egg wash, so there will be a proper air flow when the Potica is baking.
9. Bake the Potica in a 350F over for about 45 minutes. After the 45 minutes lower the heat to 325F, and bake for an additional 10-15 minutes.
10. The Potica is done baking when the top has a beautiful bronzed colour. Remove it from the oven and allow to rest for about 2 minutes. Then place it upside down on a cooling rack. Leaving the pan over it while it is cooling down. Once it has cooled down completely. Place the Potica onto a serving plate with the topside facing down. Sprinkle the Potica with some powdered sugar (icing sugar) and serve! Dober tek ❤️

📌 Tips for Perfect Potica

• Always let the dough rise in a warm, draft-free spot.

• For a smooth roll, use a light touch when spreading the walnut filling.

• Poking holes with a skewer helps prevent large air bubbles.

• The flavor deepens after 1 day — perfect for make-ahead baking!

Frequently Asked Questions About Potica

❓What is Potica?

Potica is a traditional Slovenian sweet bread made from soft, yeast-based dough and filled with ground walnuts, sugar, and spices. It’s typically served during holidays like Easter and Christmas, and is considered one of Slovenia’s most iconic desserts.

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❓Can I make Potica ahead of time?

Yes! Potica actually tastes even better the next day as the flavours develop. You can bake it a day in advance and store it tightly wrapped at room temperature for up to 3–4 days.

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❓Can Potica be frozen?

Absolutely. Once cooled, wrap Potica tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, let it thaw at room temperature — you can warm slices in the oven before serving.

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❓Can I use different fillings in Potica?

Yes! While walnut is the most traditional, other popular fillings include poppy seeds, hazelnuts, tarragon, or even cottage cheese (skuta). Just be sure the filling is not too wet or runny.

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❓Why does my Potica sometimes separate or have gaps?

This can happen if the dough is rolled too tightly, the filling is too moist, or if the bread wasn’t pricked well before baking. Be sure to poke holes with a skewer and gently press the dough as you roll to prevent air pockets.

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❓Do I need a bundt pan to make Potica?

Not necessarily. You can also bake Potica in a loaf pan or roll it into a log and bake it on a tray. However, a bundt pan gives it that beautiful, traditional ring shape.

 

I’d love to see your beautiful Potica creations! I hope this traditional Slovenian recipe becomes a new favourite for you and your family. If you try it, please share a photo and tag @slovenska_kuhinja or #sloveniankitchen on Instagram or Facebook — I love seeing what you bake!

With love,
Michelle Pušič Ryall ❤️