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Potica (Slovenian Nut Roll) for Easter

Breakfast & Brunch, Buns, Rolls, Loaves, Western

Potica (Slovenian Nut Roll), a delicious celebratory bread resembling a jelly roll made of thinly rolled yeast dough spread with a nut paste.

Potica (Slovenian Nut Roll), a delicious celebratory bread.

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.

A delicious slice of Potica (Slovenian Nut Roll).

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 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.

Potica (Slovenian Nut Roll)

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.

Potica (Slovenian Nut Roll) molded in a bundt pan.

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.

Potica (Slovenian Nut Roll)

Potica (Slovenian Nut Roll), a delicious celebratory bread resembling a jelly roll made of very thinly rolled yeast dough spread with a nut paste.
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Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes
Course: Dessert
Cuisine: Western
Keyword: nut roll, potica, slovenian nut roll
Servings: 10
Calories: 539kcal
Author: Linda Ooi

INGREDIENTS

  • 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

Filling

  • 3 cups walnuts (300g)
  • 1 cup raisins (160g)
  • 3 tbsp honey
  • 2 large egg whites (beaten)
  • 3 tbsp milk
  • ½ stick butter (melted) (¼ cup/56g)

Topping

  • 1 tbsp butter (melted)

INSTRUCTIONS

  • 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.

NUTRITION

Calories: 539kcal
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Comments

  1. 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!

    Reply

    • 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! 🙂

      Reply

    • 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.

      Reply

  7. 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

    Reply

    • 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. 🙂

      Reply

  11. Reeni says

    What a gorgeous Easter bread Biren! The walnut filling looks incredibly good. This would be a welcome addition to my table anytime!

    Reply

  12. Julie M. says

    5 stars
    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.

    Reply

  16. 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.

    Reply

  19. 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 🙂

    Reply

  20. 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.

    Reply

  22. 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 !!!

    Reply

  27. 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.

    Reply

    • 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.

      Reply

  30. 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

    Reply

  31. 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.

    Reply

    • Biren says

      At least that is what I found out but many other Eastern European peoples also claim that it originated from them. 🙂

      Reply

  33. 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.

    Reply

  34. 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.

    Reply

    • 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. 🙂

      Reply

  35. 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!

    Reply

  37. Anne-Marie says

    5 stars
    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,

    Reply