The BEST Potica-Rolls (Slovenian Orehove Potičke)

POTICA ROLLS — Move over Cinnabon and say hello to these New! Slovenian Orehove Potičke! This is my version and recipe for these delicious Potica-Rolls! 

I developed this recipe one day when I was making Potica (Slovenian Walnut Roll) and I had made waaaay too much filling! Being Slovenian I knew I couldn’t put the filling to waste. Maybe I was thinking breakfast, cinnamon rolls? Who knows……so I married those thoughts and came up with this DELICIOUS recipe. 

These rolls are SO fluffy & moist, never-dry and they get topped off with this delicious icing-glaze that seeps its way into the rolls making each bite SO irresistible! 

1 cup warm milk, between 120-130F (49-54C)
1 package active dry yeast (or 2 1/2 tsps )
2 large eggs, room temperature
1/3 cup butter, melted
1/2 cup granulated white sugar
1 tsp salt
3 1/2 cups all purpose flour

3/4 cup whipping/heavy cream

1. Prepare the yeast by adding warm milk, sugar and yeast into a large bowl. Mix together and allow to proof for about 5 minutes *keep in mind that if the milk is too hot it can kill the yeast and if it is too cold it won't activate properly.

2. Once the yeast is ready, whisk in the eggs, butter and salt. Slowly add in the flour until a dough ball forms. Lightly flour the surface you are working on turn the dough onto the surface and knead it until a nice soft dough forms. Add more flour if required, adding only 1 tbsp at a time. Place the dough into a greased bowl and place a kitchen tea towel over it. Place it in an area with no draft and away from window. Allow to proof for an hour or until the dough doubles in size. ***I like to turn the light on in my oven and place the bowl in there to rise (make sure that oven is turned off)

3. While the dough is proofing make the walnut filling below.

Walnut Filling:
300g of ground walnuts
2 Tbsp's honey 
3 Tbsp's sugar
100ml of warm milk
1 Tbsp of butter
1 teaspoon lemon zest
1 Tbsp dark rum
2 x egg whites (large) + 2 Tbsp's granulated white sugar
  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 3 Tbsp's sugar, honey, rum and lemon zest. Mix until well combined and set aside to cool down. 
  4. Whip the eggs whites + the 2 Tbsp's of granulated white sugar, 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. Set walnut filling aside.
Making The Potica-Rolls:
1. Preheat the oven to 350F. Line a 9 x 13" baking dish with parchment paper and spray the sides with non stick baking spray. 
2. Roll out the dough out into a large rectangle in about 18-12 " on a lightly floured surface. Spread the above prepared walnut filling to the edges, use as much ro as little filling as you wish. Roll up the dough into a long log, pressing slightly as you roll to help get some of the air out. 
3. Use un-scented dental floss or a very sharp knife to cut into 1 1/2" thick rolls. You should get 12 even rolls.
4. Place the rolls into the prepared baking dish. Cover the pan with a kitchen tea towel, and proof one last time for about 30 minutes. 
5. Bake in the oven for 10 minutes. Remove them from the oven, and pour a few Tablespoons of the whipping/heavy cream over each individual Potica-Roll. 
6. Place the Potica-Rolls back in the oven for another 20-25 minutes until the tops are a nice golden colour.
7. Prepare the icing recipe below. Pour over the warm Potica-Rolls and spread.

2 cups powdered sugar (confectioner's sugar)
2 Tbsp's melted butter
2 tsp's vanilla
4 Tbsp's milk

 **Mix all the above ingredients for icing-glaze in a bowl and mix until nice and smooth.

Dober tek!

***NOTES*** If you would like to make the Potica-Rolls the day before, you can make the dough as directed (cut out the rolls and place them in the pan), but instead of letting the rolls have their second rise, cover them with clear plastic wrap and place them in the fridge overnight. In the morning, take the rolls out of the fridge and leave them on the counter for an hour to warm up and double in size before baking as directed!


I want to see your delicious photos!

If you make this recipe, I'd love to see your pictures so please don't forget to tag me on Facebook and Instagram! Hashtag your photos #sloveniankitchen or @slovenska_kuhinja so I can see them! 

Lots of love, 

Michelle Pušič Ryall XO

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