Potica (Slovenian Walnut Roll)
In short: A yeast dough rolled paper-thin, spread with a honeyed walnut filling and coiled into a pan, the celebration cake of Slovenia. It takes about 1 h 55 min in total and makes 16 servings.
- Prep
- 1 h
- Cook
- 55 min
- Resting
- 1 h 50 min
- Total
- 1 h 55 min
- Servings
- 16
- Difficulty
- Challenging
- Calories
- 390 kcal
Potica is Slovenia's celebration cake: a yeast dough rolled paper-thin, spread with a rich walnut and honey filling, and rolled up into a spiral that shows in every slice. It is baked for Christmas and Easter and given as a gift. The rolling takes patience and a little practice, and the loaf keeps well for days. It is as good with morning coffee as it is for dessert.
Instructions
- Mix the flour, yeast, sugar and salt. Add the warm milk, melted butter, egg yolks and lemon zest and knead for 8 minutes, until smooth and soft. Cover and let rise for 1 hour, until doubled.
- For the filling, put the ground walnuts, honey, sugar, cinnamon and vanilla in a bowl. Pour in the hot milk and melted butter and stir. Cool for 20 minutes, then beat in the egg.
- Grease a 25 cm (10 in) tube or Bundt pan. Spread a clean cloth on the counter and dust it with flour.
- Roll the dough on the cloth to about 40 x 60 cm (16 x 24 in), then stretch it gently with the backs of your hands until it is very thin and nearly see-through.
- Spread the filling over the dough, leaving a 1 cm (1/2 in) border. Using the cloth to help, roll the dough up tightly like a jelly roll and pinch the seam closed.
- Coil the roll into the pan, seam side down, tucking the end under. Cover and let rise for 30 minutes.
- Heat the oven to 175°C (350°F). Bake for 50 to 55 minutes, until deep golden and a skewer comes out clean. Cool in the pan for 15 minutes, then turn out and cool completely.
Tips
- Roll the dough as thin as you can without tearing it. The more layers, the clearer the spiral in each slice.
- Tarragon potica, made with cottage cheese and tarragon, and poppy seed potica are other favorites. Use the same dough.
Questions and answers
How long does potica keep?
Wrapped, it keeps for 5 days at room temperature. It slices more cleanly after a night of rest.
Can I freeze potica?
Yes, whole or sliced, for up to 3 months. Thaw it in its wrapping at room temperature.
Why does my potica have gaps inside?
The roll was probably loose or the dough rose too long before baking. Roll it tightly, seal the seam and bake as soon as it looks puffy.
How long does it take to make Potica (Slovenian Walnut Roll)?
About 1 h 55 min in total: 1 h of preparation and 55 min of cooking.
How many calories are in Potica (Slovenian Walnut Roll)?
About 390 kcal per serving, with 8 g of protein, 40 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 40 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sugar | 13 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
