Potica is Slovenia’s celebrated rolled sweet bread, made by spreading a walnut filling over enriched dough and rolling it into a spiral.
Give the dough time to rise, spread the filling evenly, and roll it snugly so the baked slices show a clear swirl.
Let the loaf cool fully before slicing; the walnut filling settles and the crumb cuts more cleanly.
Serving Suggestions
Serve in thin slices with coffee or tea as a festive breakfast or dessert.
Recipe Notes
Store airtight for up to 3 days. Refresh slices briefly in a low oven if desired.
Slovenian Potica (Walnut Rolled Sweet Bread)
A tender Slovenian walnut sweet bread rolled into a spiral and baked until golden and fragrant.
Ingredients
Equipment
Method
Make the dough:
- Whisk the flour, sugar, yeast, and salt in a bowl. Add the milk, melted butter, and egg and knead for 8 minutes until smooth.
- Cover and let rise in a warm place for 60 minutes, until nearly doubled.
Fill and bake:
- Mix the walnuts, brown sugar, cinnamon, milk, butter, and egg yolk into a spreadable filling.
- Roll the dough into a 12-by-18-inch rectangle. Spread the filling evenly, roll it up from the long side, and place it seam-side down in a greased tube pan.
- Cover and let rise for 30 minutes. Bake at 350°F (175°C) for 40 to 45 minutes, until deeply golden. Cool completely before slicing.
Nutrition
Notes
- Walnuts should be finely ground but not turned into a paste.
- Keep the filled roll snug as you shape it, but do not stretch the dough.
