Potica (Slovenian Nut Roll), a delicious celebratory bread resembling a jelly roll made of thinly rolled yeast dough spread with a nut paste.
If you are looking for a bread to bake for the holidays, you came to the right place. Potica (pronounced as “po-tee-sa”), a Slovenian nut roll is a celebratory bread essential to the celebration of Christmas and Easter. This bread resembles a jelly roll and is quite the treat. It is definitely worth a try if you have never eaten it before.
Potica – a Central European Pastry
Slovenia, Ukraine, Poland, and Yugoslavia all claim Potica originated from their country. They all share the same thinly rolled yeast dough spread with a nut paste. The nut paste or filling may differ from country to country and may include chopped walnuts, pecans, poppy seeds, honey, butter, cream, and dried fruits.
In this version, I used walnuts, golden raisins, cream, honey, butter, ground cinnamon, and egg whites.
The Recipe
The recipe below was adapted from this Celebration Breads cookbook by Betsy Oppenneer gifted to me by my sons for my birthday several years ago. This delightful cookbook has a collection of more than 75 sweet and savory traditional breads from around the world. The recipes and history of each of the breads are well researched by the author. Each recipe includes preparation by hand, mixer, food processor, and bread machine. There are no colored photographs in the cookbook but many of the recipes and steps are very well illustrated.
I did make some changes to the ingredients and the steps involved. For this recipe, I used the stand mixer method which turned out really well.
Using a Bundt Pan
I especially like this particular recipe because the dough is very cleverly placed in a Bundt pan so that it conforms to the shape of the pan. When you unmold the bread, it looks just like a pretty Bundt cake. In most other recipes, they appear as a log. You can certainly leave them that way if you wish.
For this updated recipe, I used a chiffon cake pan instead of a bundt pan.
Making The “Jelly Roll”
The most challenging part of this recipe is rolling out the dough and spreading the nut filling. You want to roll out the dough very thinly and spread the sticky filling evenly over the dough. Then, you have to roll it carefully without tearing the dough into a long jelly roll. Some people use a piece of fabric on the work surface to prevent it from sticking.
Tools Used in Making this Potica (Slovenian Nut Roll)
This post contains affiliate links. Please read my disclosure policy here.
KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
KitchenAid 9-Cup Food Processor
Potica (Slovenian Nut Roll)
Equipment
Ingredients
- ½ cup milk (120ml)
- ½ stick butter (¼ cup/56g)
- 2 tbsp sugar
- ½ tsp salt
- ⅔ cup warm water (160ml)
- 1 tsp sugar
- 2½ tsp active dry yeast
- 3½ cups all-purpose flour (525g)
- 2 large egg yolks
Filling
- 3 cups walnuts (300g)
- 1½ cups golden raisins (240g)
- ½ cup heavy whipping cream (scalded) (120ml)
- ¼ cup honey (60ml)
- ½ stick butter (softened) (¼ cup/56g)
- 2 tsp ground cinnamon
- 2 large egg whites (beaten stiff)
Topping
- 2 tbsp butter (melted)
Instructions
- Ina small saucepan, combine milk, butter, sugar, and salt. Warm up mixture on the stove to about 110°F(43°C). Butter should be almost melted. Remove. If mixture is too warm, allow to cool to about 110°F (43°C).
- Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.
- In the mixing bowl, combine flour and egg yolks. Create a well in the center. Pour milk mixture and yeast mixture over flour.
- Snap mixing bowl onto stand mixer and attach the dough hook. Beat on low speed for 1minute. Scrap down the sides of the bowl. Continue to beat for another 5 minutes. Dough should have pulled away from the sides and cleaned the bowl.
- Remove dough and shape into a ball. Lightly oil mixing bowl. Return dough to bowl, cover with a dinner plate and allow to rise for about 1 to 1½ hours or until double in size.
- While dough is rising, prepare the filling. Process walnuts and raisins in food processor until fine. Transfer to a large bowl. Add scalded cream and let it sit for 5 minutes. Add honey, softened butter, and ground cinnamon. Mix well. Gently fold in beaten egg whites. Cover with plastic wrap and set aside.
- Turn dough onto a lightly floured surface. Roll dough into an 18x22 inch rectangle.
- Spread filling evenly over the dough keeping to within an ¾ inch of the edges.
- Start rolling dough from the 18-inch edge into a jelly roll. Trim edges with a sharp serrated knife.
- Place seam side down in a well greased 10-inch chiffon cake pan (or bundt pan) and carefully join the ends. Cover with plastic wrap and let rise in a warm place for 45 minutes to an hour.
- Bake in a preheated 325°F (165°C) oven for 55 to 60 minutes or until golden brown.
- Remove and allow to cool in pan for 10 minutes. Invert onto wire rack. Brush with melted butter and allow to cool completely.
Nutrition
NOTE: The original publication of this post was on April 20th, 2011. This republication comes with some changes to the recipe and writeup.
Nami @ Just One Cookbook says
Biren, this is beautiful. My little girl loves raisins and I can tell you she’d go crazy when she find this! As usual, great photo and I’m sure the taste of this bread is wonderful. Thanks for sharing and Happy Easter!
Biren says
If your daughter love raisins, I think she will like this bread. It is soft, delicious, and very tasty. I made this yesterday and it’s almost gone now. The family loves it and I can’t stop eating it. Very good with a cup of tea. Happy Easter to you and your family! 🙂
Jabeen says
so tempting photo.. looks perfect..
Spoon and Chopsticks says
Wow, looks so lovely. Absolutely delicious, Biren.
http://spoon-and-chopsticks.blogspot.com/
Belinda @zomppa says
This roll looks unreal! You’re like a magician…I mean, it’s perfect. Happy Easter!
Biren says
Aww…Belinda…LOL! Happy Easter!
Devaki @ weavethousandflavors says
This is wonderful Biren – WHAT is your secret for getting the roll so nice and tight? Mine always gets all mushy and wet in the center while yours is stellar through and through 🙂
chow! Devaki @ weavethousandflavors
Biren says
I keep the filling relatively thick and then spread it out evenly over the dough. Try to give it a few more rolls to tighten it. This will also lengthen the roll a little so that it fits nicely in the pan. I think baking it in a slow oven also helps to cook the center properly.
Sommer@ASpicyPerspective says
That is just gorgeous! …and I’m SURE it’s tasty 🙂
elisabeth@foodsandthriftfinds says
Biren dear! This is the most genius, and best looking nut roll…Potica…in Hungarian, Kalach, that I have ever seen. The recipe is perfection, and to bake it in a bundt pan solves all the dilemna that most people have with it. I would of course use an egg wash for the finish, for effect, but the actual result, and the way it turned out is what really counts. I love it!!! Superb!!
I would like to feature your Poteca on my blog, to link back to you, after Easter (not as a guest blog)…but a shout out to you, and your amazing traditional dessert!
xo
Biren says
Thank you Elisabeth! I hope I did this traditional bread justice. It is a gorgeous bread, really soft and tasty. I made this yesterday and it is almost gone now. We love it and I will definitely make it again. I will do the egg wash the next time.
Aww…so nice of you to want to feature it. Thank you so much. 🙂
rebecca says
this looks amazing great job Biren and your right about the Symbolism of Easter God Bless you 🙂 hugs Rebecca
Biren says
Thanks Rebecca and God bless you too! 🙂
torviewtoronto says
this looks delicious and soft would be lovely for tea time
Cooking Gallery says
I’ve never heard of Potica before, but it looks very pretty, Biren :).
Reeni says
What a gorgeous Easter bread Biren! The walnut filling looks incredibly good. This would be a welcome addition to my table anytime!
Julie M. says
What a gorgeous Easter loaf Biren! I absolutely love the way you rolled it into the bundt pan. I hope you and your family have a blessed Easter weekend.
Biren says
Thanks Julie! You have a blessed Easter too!
Lucy @ Lucy eats says
Wow that looks delicious! I love festive breads
kitchen flavours says
This bread looks moist and soft, and delicious! Have not heard of this bread before, thanks for sharing! Would be lovely with a cup of tea!
Jasmine says
WOW! it look so lovely and unique! MOUTHWATERING! (: (:
Jill Colonna says
Biren,
I love hearing about different Easter traditions and your potica bread looks just stunning. Thanks for introducing me to it: sounds so nutty and tasty.
Firefly says
I LOVE this, I think this would be perfect for tomorrow 🙂
Angie's Recipes says
That’s a really beautiful Easter ring!
tigerfish says
I know the fillings are not but when I saw this, I thought of the peanut/red bean pancake (street food) of SE Asia!
Good to learn something new today….Po-Tee-Sa 🙂
Mina Joshi says
This looks fabulous. Great recipe and presentation as usual! I have an award for you at my place. Please drop by and collect it when you can. Have a great Easter.
Biren says
Aww…thanks Mina! I’ll be visiting soon. 🙂 Happy Easter!
Baking Serendipity says
Happy Easter 🙂 This bread looks fantastic! PS: I have a fun giveaway going on right now…stop by and check it out!
Biren says
A giveaway…how fun! I’ll come by soon. 🙂 Happy Easter!
Sonia says
Hi There, This is looking absolutely delightful. Very nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day !!!
Dee D says
That looks so delicious and so soft! Yumm 🙂
Kristi Rimkus says
I love that you tell the story behind this lovely Easter bread. You’ve done a beautiful job with this lovely bread!
Kristi
olivia says
Now look at what you’ve done … you have me seriously craving for a piece of this
Looks fantastic ….HAPPY EASTER
Cheah says
This is indeed so pretty and so nutty!
Melody says
Thank you so much for a wonderful recipe. I made two of these this weekend. One for my family and one for a friend for their Easter celebration. They turned out beautiful, absolutely delicious, and it was really pretty simple to do. I will definately make this again.
Biren says
So glad to hear the recipe worked out beautifully for you. I really appreciate you coming back and letting me know. 🙂 This bread is definitely worth the effort as it is a wonderful bread to give to someone.
Magic of Spice says
This is so gorgeous Biren, rally gorgeous!
Hope you and your family had a lovely Easter 🙂
denise @ bread expectations says
I have eaten something very similar but I didn’t know it’s name or that it was Slovenian in origin. I actually thought it was American LOL
This is just so beautiful and YES I am very proud of you LOLOL
kristy says
OMG, how could I missed all your posts! This is absolutely gorgeous. This definitely go straight to my list to do for sure. Thanks so much for sharing.
Happy Belated Easter!
Blessings, Kristy
LeQuan says
Such a beautiful bread, Biren! If I weren’t allergic to nuts, I’d have me a few pieces of those right now. Hope you and your family had a happy Easter.
Nancy says
Is this Slovenian? I’ve ate something similar in Paris, I thought that this is French.. 😕
Biren says
At least that is what I found out but many other Eastern European peoples also claim that it originated from them. 🙂
soh says
Hi Biren,
If using instant yeast how much should it be?
How is this bread texture, if keep till next day?
Thank you for sharing.
Biren says
Here is an explanation on the different kinds of yeast http://www.thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast. I used bread machine active dry yeast which according to the write-up is similar to instant. I think you should still use 2 teaspoon of instant yeast.
This bread is good for 3 to 4 days at room temperature but I don’t think it will last that long before it is all eaten. 🙂
Rebecca says
Hi Biren, why suddenly popped out some many bread recipe in Facebook ? I’m just waiting my Pear instead of Peach Streusel Kuchen the final rise then bake it!! I will bake the Potica, when we finish all the Pear Streusel Kuchen. Potica is simple and interesting. Thanks for sharing.
Biren says
I have always enjoyed baking breads. Check out my Western Gallery. I have many more bread recipes there. Glad to hear you are trying out the Peach Streusel Kuchen with pears instead. This Potica is a really nice one for Christmas. We enjoyed it very much. 🙂
Carol says
Happy to find this just so I can “pin” it! Almost like the one I make…and for your followers, it is definitely Slavic. My recipe comes from my husband’s family who came here from Yugoslavia before 1900. Of course his mom “tweaked” hers I’m sure and I’ve also added raisins and even a bit of cinnamon to mine. Wonderful Easter bread…always with ham!
Biren says
Thanks for “pinning”, Carol! I really enjoyed this roll as it is so pretty and tasty. 🙂
SJ's Food Court says
Will definitely bake this next!!! 🙂 Loved your recipe… Thanks for sharing!!! 🙂
Do visit my food-court sometime and shower your comments!
Biren says
Thanks for visiting and commenting. I will check out your blog. 🙂
Anne-Marie says
Is tricky to make for a first timer, but my husband followed the instructions in this recipe and it all worked out fabulously. It has the pics which really help you to know what it’s supposed to look like. When baking, just check on the colour of it and pull out a tad earlier if it’s golden enough so it isn’t dry. Also be sure to roll it tight enough. Another option instead of using the round tin, is to cut the pastry in half and divide the nut mix in half and make 2 smaller rolls and bake then in a greased baking tray,
Linda says
Glad to hear the step-by-step pictures helped and the recipe worked out well for you. 🙂
Lisa Rumain says
This is not only delicious, but it comes out beautiful. Perfect for our traditional Easter breakfast