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 Easter, 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 Palm Sunday and Easter where Christians remember Jesus’ crucifixion, death on the cross, burial, and resurrection on the third day. 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
The 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 can include chopped walnuts, pecans, poppy seeds, honey, butter, and dried fruits.
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 simplified the steps involved. For this recipe, I used the stand mixer method which turned out really well. I hope you’ll give it a try. It will be well worth your effort.
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.
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)
- 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)
- 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).
- 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.
- 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.
- 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.
- Turn dough onto a lightly floured surface. Roll dough into an 18x20 inch rectangle.
- Spread filling evenly over the dough keeping to within an 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 Bundt pan and carefully join the ends.
- Cover with plastic wrap and let rise in a warm place for an hour.
- Bake in a preheated 325°F (165°C) oven 50 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.