Potica (Slovenian Nut Roll) for Easter (2024)

Home / Courses / / Potica (Slovenian Nut Roll) for Easter

By: 👩‍🦳 Linda · Published: 🖨 April 20, 2011 · Updated: 💻December 31, 2020 · 🗨 53 Comments

Recipe ▼

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

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)

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

5 from 4 votes

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.

Author : Linda Ooi

Course : Dessert

Cuisine : Western

Keyword : nut roll, potica, slovenian nut roll

Print Recipe Pin Recipe Rate this Recipe

Prep Time 2 hours hrs

Cook Time 50 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings : 10

Calories : 539kcal

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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Reader Interactions

Comments

Nami @ Just One Cookbook says
April 20, 2011 at 11:54 pm
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
  April 21, 2011 at 9:54 am
  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
Jabeen says
April 21, 2011 at 3:04 am
so tempting photo.. looks perfect..
See Also
Irish Cream Dessert Lasagna - A baJillian Recipes Homemade Vegan Butter (Cultured!) - Full of Plants Hickory Smoked Vegan Cheese - Full of Plants Vegan Cajun Tofu with Creamy Grits and Greens
Reply
Spoon and Chopsticks says
April 21, 2011 at 5:01 am

Wow, looks so lovely. Absolutely delicious, Biren.
http://spoon-and-chopsticks.blogspot.com/
Reply
Belinda @zomppa says
April 21, 2011 at 6:54 am
This roll looks unreal! You’re like a magician…I mean, it’s perfect. Happy Easter!
Reply
- Biren says
  April 21, 2011 at 9:56 am
  Aww…Belinda…LOL! Happy Easter!
  Reply
Devaki @ weavethousandflavors says
April 21, 2011 at 10:25 am
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
Reply
- Biren says
  April 21, 2011 at 10:30 am
  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
Sommer@ASpicyPerspective says
April 21, 2011 at 1:48 pm
That is just gorgeous! …and I’m SURE it’s tasty 🙂
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elisabeth@foodsandthriftfinds says
April 21, 2011 at 3:14 pm
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
  April 21, 2011 at 3:25 pm
  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
rebecca says
April 21, 2011 at 3:45 pm

this looks amazing great job Biren and your right about the Symbolism of Easter God Bless you 🙂 hugs Rebecca
Reply
- Biren says
  April 21, 2011 at 6:07 pm
  Thanks Rebecca and God bless you too! 🙂
  Reply
torviewtoronto says
April 21, 2011 at 4:53 pm
this looks delicious and soft would be lovely for tea time
Reply
Cooking Gallery says
April 21, 2011 at 5:13 pm
I’ve never heard of Potica before, but it looks very pretty, Biren :).
Reply
Reeni says
April 21, 2011 at 8:11 pm
What a gorgeous Easter bread Biren! The walnut filling looks incredibly good. This would be a welcome addition to my table anytime!
Reply
Julie M. says
April 21, 2011 at 8:34 pm

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
- Biren says
  April 22, 2011 at 8:55 am
  Thanks Julie! You have a blessed Easter too!
  Reply
Lucy @ Lucy eats says
April 21, 2011 at 10:55 pm
Wow that looks delicious! I love festive breads
Reply
kitchen flavours says
See Also
Mac and Cheese Bites
April 22, 2011 at 2:23 am
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!
Reply
Jasmine says
April 22, 2011 at 3:56 am
WOW! it look so lovely and unique! MOUTHWATERING! (: (:
Reply
Jill Colonna says
April 22, 2011 at 9:03 am
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
Firefly says
April 22, 2011 at 12:43 pm
I LOVE this, I think this would be perfect for tomorrow 🙂
Reply
Angie's Recipes says
April 22, 2011 at 2:27 pm
That’s a really beautiful Easter ring!
Reply
tigerfish says
April 22, 2011 at 3:33 pm
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
Mina Joshi says
April 22, 2011 at 3:40 pm
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
- Biren says
  April 22, 2011 at 9:29 pm
  Aww…thanks Mina! I’ll be visiting soon. 🙂 Happy Easter!
  Reply
Baking Serendipity says
April 22, 2011 at 4:56 pm
Happy Easter 🙂 This bread looks fantastic! PS: I have a fun giveaway going on right now…stop by and check it out!
Reply
- Biren says
  April 22, 2011 at 9:32 pm
  A giveaway…how fun! I’ll come by soon. 🙂 Happy Easter!
  Reply
Sonia says
April 22, 2011 at 5:51 pm
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
Dee D says
April 23, 2011 at 11:36 am
That looks so delicious and so soft! Yumm 🙂
Reply
Kristi Rimkus says
April 23, 2011 at 9:58 pm
I love that you tell the story behind this lovely Easter bread. You’ve done a beautiful job with this lovely bread!
Kristi
Reply
olivia says
April 24, 2011 at 7:53 am
Now look at what you’ve done … you have me seriously craving for a piece of this
Looks fantastic ….HAPPY EASTER
Reply
Cheah says
April 25, 2011 at 10:12 am
This is indeed so pretty and so nutty!
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Melody says
April 25, 2011 at 6:58 pm
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
  April 25, 2011 at 7:22 pm
  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
Magic of Spice says
April 27, 2011 at 4:51 pm
This is so gorgeous Biren, rally gorgeous!
Hope you and your family had a lovely Easter 🙂
Reply
denise @ bread expectations says
April 27, 2011 at 8:08 pm
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
Reply
kristy says
April 29, 2011 at 7:59 am
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
LeQuan says
May 3, 2011 at 1:18 am
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
Nancy says
May 12, 2011 at 4:11 am
Is this Slovenian? I’ve ate something similar in Paris, I thought that this is French.. 😕
Reply
- Biren says
  May 12, 2011 at 8:37 am
  At least that is what I found out but many other Eastern European peoples also claim that it originated from them. 🙂
  Reply
soh says
April 11, 2012 at 11:16 pm
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
- Biren says
  April 12, 2012 at 9:02 am
  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. 🙂
  Reply
Rebecca says
December 8, 2012 at 2:47 am
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
  December 8, 2012 at 10:31 am
  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
Carol says
March 27, 2013 at 11:07 am
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
- Biren says
  March 28, 2013 at 8:16 am
  Thanks for “pinning”, Carol! I really enjoyed this roll as it is so pretty and tasty. 🙂
  Reply
SJ's Food Court says
June 24, 2013 at 9:58 pm
Will definitely bake this next!!! 🙂 Loved your recipe… Thanks for sharing!!! 🙂
Do visit my food-court sometime and shower your comments!
Reply
- Biren says
  June 25, 2013 at 6:47 am
  Thanks for visiting and commenting. I will check out your blog. 🙂
  Reply
Anne-Marie says
May 2, 2020 at 11:04 pm

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
- Linda says
  May 20, 2020 at 2:52 pm
  Glad to hear the step-by-step pictures helped and the recipe worked out well for you. 🙂
  Reply
Lisa Rumain says
April 9, 2023 at 3:52 pm
This is not only delicious, but it comes out beautiful. Perfect for our traditional Easter breakfast
Reply