Potica (Slovenian Nut Roll), a delicious celebratory bread resembling a jelly roll made of very thinly rolled yeast dough spread with a nut paste.
This Sunday is Easter and bread is highly symbolic of the occasion. On the night that He was betrayed, Jesus broke bread with his disciples to mark the new covenant that was fulfilled by his resurrection on Easter Sunday. Potica (pronounced po-tee-sa), a Slovenian nut roll is a celebratory bread baked for almost every important occasion and it is essential to the celebration of Palm Sunday and Easter. It resembles a jelly roll and is made of very thinly rolled yeast dough spread with a nut paste. The nut paste or filling may differ from region to region and can include chopped walnuts, pecans, poppy seeds, honey, butter, and dried fruits.
A Birthday Gift
Several birthdays ago, my two boys presented me with the Celebration Breads cookbook by Betsy Oppenneer. 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 and includes preparation by hand, mixer, food processor, and bread machine. Though there are no colored photographs, many of the recipes and steps are well illustrated.
This recipe was adapted from Celebration Breads. I have made some changes to the ingredients used and have simplified the steps involved. This time, I used the stand mixer method as the bread machine was being used for my weekly loaf of Rice Bread. My dear friend Denise will be so proud of me. 🙂
Do give this recipe a try. It will be well worth your effort.
Tools Used in Making this Potica (Slovenian Nut Roll)
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• 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), a delicious celebratory bread resembling a jelly roll made of very thinly rolled yeast dough spread with a nut paste.
- 3 cups all-purpose flour (450g)
- 2 tsp active dry yeast
- ¾ cup milk (180ml)
- ½ stick stick butter (¼ cup/56g)
- 2 tbsp sugar
- ½ tsp salt
- 2 large egg yolks
- 1 tbsp butter (melted)
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In the mixing bowl, combine flour and yeast. In a small saucepan, add 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).
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Add the 2 egg yolks and pour milk mixture over flour. Snap mixing bowl onto stand mixer and attach the dough hook. Beat on low speed for 1 minute. 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.
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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 1½ hours or until double in size.
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While dough is rising, prepare the filling. Process walnuts and raisins in food processor until fine. Transfer to a large bowl. Add honey, egg whites, milk, and melted butter. Mix well.
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Turn dough onto a lightly floured surface. Roll dough into an 18x20 inch rectangle.
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Spread filling evenly over the dough keeping to within an inch of the edges.
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Start rolling dough from the 18-inch edge into a jelly roll.
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Trim edges with a sharp serrated knife.
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Place seam side down in a well greased 10-inch Bundt pan and carefully join the ends.
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Cover with plastic wrap and let rise in a warm place for an hour.
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Bake in a preheated 325°F (165°C) oven 50 minutes or until golden brown.
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Remove and allow to cool in pan for 10 minutes. Invert onto wire rack. Brush with melted butter and allow to cool completely.
Enjoy…..and have a wonderful day! 😎
Nami @ Just One Cookbook says
April 20, 2011 at 11:54 pmBiren, 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
April 21, 2011 at 9:54 amIf 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
April 21, 2011 at 3:04 amso tempting photo.. looks perfect..
Spoon and Chopsticks says
April 21, 2011 at 5:01 amWow, looks so lovely. Absolutely delicious, Biren.
http://spoon-and-chopsticks.blogspot.com/
Belinda @zomppa says
April 21, 2011 at 6:54 amThis roll looks unreal! You’re like a magician…I mean, it’s perfect. Happy Easter!
Biren says
April 21, 2011 at 9:56 amAww…Belinda…LOL! Happy Easter!
Devaki @ weavethousandflavors says
April 21, 2011 at 10:25 amThis 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
April 21, 2011 at 10:30 amI 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
April 21, 2011 at 1:48 pmThat is just gorgeous! …and I’m SURE it’s tasty 🙂
elisabeth@foodsandthriftfinds says
April 21, 2011 at 3:14 pmBiren 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
April 21, 2011 at 3:25 pmThank 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
April 21, 2011 at 3:45 pmthis looks amazing great job Biren and your right about the Symbolism of Easter God Bless you 🙂 hugs Rebecca
Biren says
April 21, 2011 at 6:07 pmThanks Rebecca and God bless you too! 🙂
torviewtoronto says
April 21, 2011 at 4:53 pmthis looks delicious and soft would be lovely for tea time
Cooking Gallery says
April 21, 2011 at 5:13 pmI’ve never heard of Potica before, but it looks very pretty, Biren :).
Reeni says
April 21, 2011 at 8:11 pmWhat a gorgeous Easter bread Biren! The walnut filling looks incredibly good. This would be a welcome addition to my table anytime!
Julie M. says
April 21, 2011 at 8:34 pmWhat 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
April 22, 2011 at 8:55 amThanks Julie! You have a blessed Easter too!
Lucy @ Lucy eats says
April 21, 2011 at 10:55 pmWow that looks delicious! I love festive breads
kitchen flavours says
April 22, 2011 at 2:23 amThis 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
April 22, 2011 at 3:56 amWOW! it look so lovely and unique! MOUTHWATERING! (: (:
Jill Colonna says
April 22, 2011 at 9:03 amBiren,
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
April 22, 2011 at 12:43 pmI LOVE this, I think this would be perfect for tomorrow 🙂
Angie's Recipes says
April 22, 2011 at 2:27 pmThat’s a really beautiful Easter ring!
tigerfish says
April 22, 2011 at 3:33 pmI 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
April 22, 2011 at 3:40 pmThis 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
April 22, 2011 at 9:29 pmAww…thanks Mina! I’ll be visiting soon. 🙂 Happy Easter!
Baking Serendipity says
April 22, 2011 at 4:56 pmHappy Easter 🙂 This bread looks fantastic! PS: I have a fun giveaway going on right now…stop by and check it out!
Biren says
April 22, 2011 at 9:32 pmA giveaway…how fun! I’ll come by soon. 🙂 Happy Easter!
Sonia says
April 22, 2011 at 5:51 pmHi 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
April 23, 2011 at 11:36 amThat looks so delicious and so soft! Yumm 🙂
Kristi Rimkus says
April 23, 2011 at 9:58 pmI love that you tell the story behind this lovely Easter bread. You’ve done a beautiful job with this lovely bread!
Kristi
olivia says
April 24, 2011 at 7:53 amNow look at what you’ve done … you have me seriously craving for a piece of this
Looks fantastic ….HAPPY EASTER
Cheah says
April 25, 2011 at 10:12 amThis is indeed so pretty and so nutty!
Melody says
April 25, 2011 at 6:58 pmThank 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
April 25, 2011 at 7:22 pmSo 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
April 27, 2011 at 4:51 pmThis is so gorgeous Biren, rally gorgeous!
Hope you and your family had a lovely Easter 🙂
denise @ bread expectations says
April 27, 2011 at 8:08 pmI 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
April 29, 2011 at 7:59 amOMG, 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
May 3, 2011 at 1:18 amSuch 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
May 12, 2011 at 4:11 amIs this Slovenian? I’ve ate something similar in Paris, I thought that this is French.. 😕
Biren says
May 12, 2011 at 8:37 amAt least that is what I found out but many other Eastern European peoples also claim that it originated from them. 🙂
soh says
April 11, 2012 at 11:16 pmHi 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
April 12, 2012 at 9:02 amHere 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
December 8, 2012 at 2:47 amHi 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
December 8, 2012 at 10:31 amI 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
March 27, 2013 at 11:07 amHappy 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
March 28, 2013 at 8:16 amThanks for “pinning”, Carol! I really enjoyed this roll as it is so pretty and tasty. 🙂
SJ's Food Court says
June 24, 2013 at 9:58 pmWill definitely bake this next!!! 🙂 Loved your recipe… Thanks for sharing!!! 🙂
Do visit my food-court sometime and shower your comments!
Biren says
June 25, 2013 at 6:47 amThanks for visiting and commenting. I will check out your blog. 🙂