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Poteca Walnut Roll recipe

Poteca Walnut Roll recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread rolls and buns

This is a Yugoslavic bread, which is traditionally served during holidays and special occasions. A butter and egg enriched bread dough is rolled with a honey-walnut mixture, then baked.

10 people made this

IngredientsServes: 56

  • 450g unsalted butter
  • 400g caster sugar
  • 12 egg yolks
  • 1 teaspoon salt
  • 1 litre warm milk
  • 2 (7g) sachets dried active baking yeast
  • 2.5kg plain flour
  • 450g honey
  • 775ml hot milk
  • 700g caster sugar
  • 12 egg whites
  • 2.25kg ground walnuts

MethodPrep:30min ›Cook:35min ›Ready in:1hr5min

  1. Beat butter, 400g sugar and egg yolks. Dissolve yeast in 1 litre of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured greaseproof paper and cover with tea towels, let rise while making nut filling.
  2. Heat oven to 180 C / Gas 4. Combine honey, 775ml hot milk, 700g caster sugar, egg whites and ground walnuts.
  3. Roll out one piece of dough into a large rectangle about 1.75cm thick and spread with about 1/14th of the filling. Roll up like a Swiss roll and place on a baking tray seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (12)

by sandy v

I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today, I cut down the recipe to 14 servings (4 rolls), in case it didn't turn out. It turned out great. I left the dough in a ball to rise for several hours (my fast rising yeast must have been on strike). Then I formed the rolls and poked it with a fork to let the steam escape before cooking. I brushed the tops with melted butter when they came out of the oven. They really weren't much trouble at all to make on a small scale. Hopefully the picture I sent will show how good they look!-20 Dec 2007

by Denise Beckham-Wadley

I made this and everyone said it was better than grandma used to make. Time consuming, but well worth the effort!-08 Jan 2008

Potica: A Step-by-Step Guide to Slovenian Nut Roll

The last time I posted my family's potica recipe, I promised that I would add an expanded version of the instructions, along with step-by-step photos.

Suddenly, the year is drawing to a close. So here it is.

There are at least four generations of potica bakers in my family. As a child in Cleveland, I used to watch my Slovenian-American grandma roll out the dough on her kitchen table. I learned to make it from my mother. My sister and I have passed the recipe along to our sons, who have turned out some impressive loaves.

The step-by-step photos are from a potica-making session a few years ago. I had been asked to contribute a potica to the Trgatev, the annual fall grape harvest festival, held at San Francisco's Slovenian Hall. So I decided to take photos and record some details, to flesh out the recipe.

The potica turned out well, even though it was a little overbaked. Actually, it was twice baked. I had stored it in the oven overnight, for safe-keeping, after reminding my husband to be sure he didn't turn on the oven. You can imagine the rest!

I was tempted to call this recipe Easy Potica, even though that is something of an oxymoron. The only truly easy potica is the kind you buy. And yes, I have tasted some very good commercial versions. So far, the one that comes closest to my treasured family potica is made by these folks. (It must be that Rocky Mountain air!)

Our family's style of potica is closer to pastry than bread. With the rich honey-nut filling and the thin layers of yeast dough, it tastes like a cross between brioche and baklava.

But it is easier to make than many other potica recipes I have seen.

-The sour cream refrigerator dough is make-ahead, so the recipe is prepared in stages.
-The dough is easier to handle than the usual yeast dough.
-The filling is simple and elemental, with no complicated mixing or cooking.
-The loaves are made individually, which is easier to manage

Another advantage to this recipe: The potica keeps very well, because of the honey and sour cream.

There are many approaches to making potica. There are also many different filling possibilities, especially in Slovenia. (Including some unusual savoury versions, with tarragon and even pork cracklings!)

But this is the potica I have eaten every Christmas of my life. It is also a traditional Easter dish. So I am partial to it.

Enjoy! And Happy Holidays, from my kitchen to yours!

And do feel free to join in the lively discussion in the comments below. I would love to know how you found this post, so please let me know!

Update: For a few more thoughts about potica, see my 2014 holiday update.

My Latest Thoughts: Christmas Potica 2015: Reflections and Revelations, in which I discover that my family's simple, rich walnut-honey filling is also the most economical!

Potica (Slovenian Nut Roll)

1 cup plus 6 T. butter, melted and cooled (2-3/4 sticks)
1 cup sugar
6 egg yolks
1-1𔊪 cups sour cream
2 packages dry yeast
3/4 cup warm milk
1 t. sugar

6 cups flour, plus more for kneading
1 t. salt

In a large bowl, combine the butter, sugar, egg yolks, and sour cream. Mix well.

In a small bowl, proof yeast in warm milk and sugar. Add yeast to the first mixture. Mix well.

Sift flour and salt. Add to the mixture in the large bowl and stir to combine. You should have a soft, sticky dough. Turn it out on a floured board and knead until smooth and elastic. Divide dough into four even balls and flatten them slightly. Wrap in plastic wrap. Refrigerate overnight.

2 pounds (about 6-1/2 cups) finely ground walnuts
1 c. sugar
1 T. cinnamon
dash of salt (optional)

1𔊪 cup melted butter
honey to taste, 1/2 to 1 cup
(Optional: dried cranberries)

It is easiest to use a floured cloth to roll out the dough. I like to cover the kitchen table with a tablecloth and then put a floured pillowcase in the center. The pillowcase provides a good guide for shaping and it can also be used to nudge the roll along.

Remove a ball of dough from refrigerator and place it on floured surface. Roll it into a rectangle. The dough should be thinner than pie crust but thicker than strudel or phyllo. I ended up with a 15 x 26 inch rectangle.

(For ambitious bakers: To make an extra-tasty potica, try to create even thinner layers. Roll the dough into a rectangle that is a little narrower but considerable longer. To see the difference, you'll find a photo of of an extra-thin potica below. Or see a more recent potica post, here.)

Spread the dough with 2 T. melted butter and a quarter of the nut/sugar mixture, which should be about 2 cups. Warm the honey in a saucepan of hot water to thin it slightly. Drizzle the dough with 2-4 T. of honey. (We use the larger amount!)

Roll up the dough, beginning from the short end. (I used to roll from the long end, but I now believe rolling from the short end results in a better-shaped loaf.) After every few turns, prick the dough with a fork to eliminate air bubbles. Pinch seam and ends closed and fold ends under. Place seam side down on baking sheet or rectangular pan that has been oiled or lined with parchment paper.

Repeat with remaining balls of dough, for a total of four loaves.

Let potica rise 1-1/4 hours. (Note: Loaves don’t rise much.) Bake at 350 degrees for 30 minutes. If necessary, bake for 10 minutes more at 325 degrees. Let cool before slicing. To store, wrap in aluminum foil. Potica tastes better the next day. It stores well. It also freezes well.


To make a less rich dough: Use milk instead of sour cream. (I've never tried this and don't recommend it!)

To omit the honey: Increase the sugar to 1-1/2 cups. (We only skip the honey by accident!)

To avoid walnuts: Just substitute pecans. Tastes good, if less traditional.

To make a delicious almond filling, here's my adaptation from a Slovenian source.

To make a festive cranberry-nut version: Sprinkle the dough with dried cranberries before rolling.

To make a chocolate version: See the previous post, for putizza di noci.

To make an easy poppy seed potica: Add 2 beaten egg whites, 1/2 cup ground nuts, the grated rind of a lemon, and 1 T. rum to a 12 ounce can of commercially prepared poppy seed filling.

For potica with the flavor of Kosovo, use tahini-honey spread.

Gluten-free? See my 2015 potica experiment here ( includes a wonderful almond filling).

Vegan? It's not as hard as you think! Go here, for my 2016 adaptation.

Dairy-free? Just use the vegan dough as above, but go back to the original egg yolks instead of the substitutes I suggest.

Nana’s Potica

My Nana was an awesome baker. When I would visit her in summers growing up, I would spend hours leafing through her cookbooks with dreams of owning my own bakery when I grew up. Little did either of us know that my fascination would instead turn into a food blog one day.

I'm actually trying to imagine trying to explain what a blog is to my Nana. I'm not sure she even understood what a computer is! I know I'm so lucky to have these memories of her since most people never even know their great-grandparents, let alone get to spend time with them in the kitchen.

My Nana passed away a couple weeks ago. She would have turned 99 years old this summer. Maybe her baking had something to do with her long life? I'll believe it.

I've shared her Easter bread recipe on here before, and another recipe she would make for the holiday is this potica (pronounced po-teet-sah), a Slovenian nut roll traditionally made for Easter and Christmas. I'd never actually made the potica before until now, so this seemed like a perfect way to honor Nana.

It also seemed like the right time to try it because Bob's Red Mill sent me some of their organic flour to bake with, which I love. Firstly, they are based in Oregon, and since I was born there I already have an allegiance to them. Also, I learned that they originally started in the 1960's with a set of millstones from a flour mill in North Carolina, which is where I grew up and live now. So it's kind of like how your favorite sports team is usually the one from your home state. Is it weird I just compared baking to sports?

Anyway, on to the potica. After all the mixing is done, it's pretty simple. The yeast dough is refrigerated (trust me, this helps), then rolled out and a sweet nut filling is scooped on top. Then rolled tightly. Try not to overstuff the filling &ndash if you have leftover you can always add it as a topping.

I made 4 loaves out of my batch, but you can make 2 or 3 larger loaves if you prefer. You'll just need a larger area to roll out the dough initially, but they will obviously be thicker rolls resulting in more layers. This makes each slice appear more &ldquoswirly,&rdquo if you will.

I used the Bob's Red Mill Organic Unbleached White Flour, which is freshly milled from Organic hard red wheat.

Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.

Everyone in my family loves this bread. My grandma brought some home from the funeral made by people at the church, my aunt also made this last week and TRIPLED the recipe, and by the time I made this and brought some home everyone was still eating it up.

Orahnjača Recept – Walnut Roll Recipe

Here is how to make Croatian walnut roll. This easy to make recipe comes from a Croatian reader who lives in Canada. Thanks so much.


For the Dough

  • 1 cup of warm milk
  • 1 packet of vanilla sugar (or two teaspoons of vanilla essence)
  • 1 tablespoon dry yeast
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 cup melted butter
  • Zest of 1 lemon
  • 1 teaspoon rum, dark
  • 3.5 cups all-purpose flour
  • 1 teaspoon warm butter

For the Filling

  • 2.5 cups walnuts, ground
  • 1 cup milk
  • 2 tablespoons honey
  • 2 tablespoons plum jam
  • 1/2 a cup raisins (optional)
  • Zest of a lemon
  • 3/4 cup white sugar
  • 1 teaspoon cinnamon, ground
  • 1 tablespoon rum, dark
  • 2 tablespoons butter, melted



The Dough

  1. In a large mixing bowl place warm milk, vanilla sugar, and the dry yeast. Let it activate (should take around 10 minutes)
  2. Then to that mixture, add 1 egg, salt, white sugar, melted butter, lemon zest, rum and mix all ingredients with an electric mixer for 30 seconds
  3. Add 1.5 cups of flour and beat for two minutes at medium speed with a paddle beater, then change to a dough hook and slowly add more flour spoon-by-spoon until it pulls away from the bowl. It should take around an extra 2 cups of flour, but if you need less do not add it all
  4. Shape the dough into a ball, and place it into a bowl, and then massage the surface with warm butter. Cover with plastic wrap a let it rise for 1 to 1.5 hours. It should double in size

The Filling

  1. In a saucepan warm the milk, then add the walnuts, honey, plum jam, raisins (optional) and the lemon zest and mix
  2. Add the sugar and cinnamon, and cook on low for approx 10 minutes until the milk is incorporated into walnuts. Watch that the milk does not burn! The mixture should be thick like porridge
  3. Remove from the heat. Add in the rum and butter and mix
  4. Place in a bowl and cool in the fridge. It&rsquos easier to spread if it&rsquos cool so this step is a must!

Get Ready To Roll

  1. Knockdown the dough, which has risen, cut in equal halves &ndash either use a baking scale or eyeball it if you have the skills
  2. Roll out each piece to 20 inches (50 cm) by 14 inches (35 cm)

Note: The dough will fight you back as it is very elastic, so be patient

Get Ready To Assemble The Walnut Roll

  1. Remove the filling mixture from the fridge and separate it into two equal halves. Spread one half of the filling, onto one piece of the rolled out dough. Leave 1 inch (2.5 cm) on 3 sides and two inches (5 cm) on the back seam
  2. Roll into a sausage roll, and on the last two inches (5 cm) use a pastry brush and apply an egg yolk wash to seal it. Then transfer it to a well-greased (or lined with paper) 9 x 13 inch (23 x 33 cm) pan
  3. Repeat the same process for the second roll
  4. Poke both rolls all over with a toothpick, then glaze with an egg wash
  5. Leave uncovered, and allow it to rise for one hour for it to double in size
  1. Bake uncovered at 300°F (150°C) for 20 minutes, then bake for an extra 40 minutes covered with aluminum foil (covering the rolls prevents the tops from burning)
  2. You&rsquoll know the rolls will be done when you hear a hollow sound as you tap the top of them
  3. Allow the walnut roll to cool slightly in the pan for 20 minutes
  4. Then, remove from pan, dust with icing sugar and serve warm

Note: You can freeze the rolls if you wrap them individually, tight in cling wrap and then again with aluminum foil

More Tasty Croatian Recipes

Hey, I am SJ. This is my family. We travel & write about food, accomm & the best things to do in the Balkans. We live in Croatia, and are always exploring the region. About us..


Croatian plum dumplings (knedle sa &scaronljivama) are made with a delicious mashed potato and can be eaten as a dessert or served as a main meal for vegetarians.

The most famous dish from Sinj cuisine is this Sinjski Aramba&scaroni recipe, and it's protected as an item on the UNESCO Intangible Cultural Heritage List. Here is an easy to make it.

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.


Walnut Mixture

3 pounds (about 14 cups) walnuts, divided

2¼ cups (12 ounces total weight) lightly packed yellow raisins

1¼ cups unsweetened and unflavored almond milk, plus 2 tablespoons

3 tablespoons vanilla extract

2 tablespoons orange zest (from 2 very large oranges), finely grated

1 tablespoon lemon zest (from 2 very large lemons), finely grated


2½ cups warm water (105°F to 110°F), divided

2 packages (¼-ounce each) dry active yeast (not instant yeast)

3 teaspoons sugar, divided

6 cups 100% whole wheat flour, divided

Raisin Reduction (makes 2 cups)

2 cups (about 9.5 ounces) golden raisins

Makes 7 cakes (serves 6 to 8)

Front to Back: walnut, strawberry-cream cheese,
cream cheese-pine nut, and almond-peach potica

The potica embodies Slovenian food at its finest. This iconic old-world cake is made by stretching the dough so thin that you can almost see through it it may become so stretched that it takes up the entire table. With a walnut filling, it is rolled into a long log, placed in a tube pan, and baked at low heat for a long time to create a breadlike pastry. The walnuts take on a lightly toasted flavor.

  • 1 tablespoon active dry yeast
  • 1/4 cup milk, warmed
  • 1/3 cup sugar
  • 1/4 cup sour cream
  • 3 egg yolks
  • 1 cup evaporated milk
  • 6 tablespoons unsalted butter, softened
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup milk
  • 1/2 cup honey
  • 2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 3 egg whites
  • 1-3/4 cups finely ground walnuts
  • Zest of 1/2 lemon, grated
  • 1 tablespoon vanilla extract
  • 2 egg whites, lightly beaten

To Make the Dough

Stir together the yeast, milk, and 1 tablespoon of the sugar, and set aside for 10 minutes, until foamy. Mix the sour cream, egg yolks, and evaporated milk in a bowl set aside. In a separate medium bowl, use a mixer to cream the butter with the remaining sugar until light and fluffy. Add the flour and salt to the butter mixture, alternating with the sour cream mixture. Stir in the yeast mixture and set the dough aside.

To Make the Filling

Combine the butter, milk, honey, sugar, cinnamon, nutmeg, and cloves in a medium saucepan over low heat stir until dissolved. Remove from the heat and set aside, until cool enough to touch.

In a separate bowl, beat the egg whites until soft peaks form. Fold into the milk mixture, then stir in the walnuts, lemon zest, and vanilla.

To Assemble

Butter and flour a 1O-inch tube pan. Roll out the dough to about 22 inches in length and 1/4 inch or less in thickness. (The thinner your dough, the more impressive the design.) Spread the filling over the dough, and carefully roll up the cake. If the dough tears, patch the hole with dough from the edges. Place the dough in the prepared pan. Cover and set in a warm spot to rise for 3 to 4 hours, until it has doubled in volume.

When the dough has risen, preheat the oven to 325 degrees F. Brush the potica with egg whites. Bake for 50 minutes to 1 hour, until a knife inserted in the center comes out clean. Let cool in its pan. Slice thinly to serve.

Potica is cut into thin slices, with several slices per serving. When made for an Easter brunch it's served with a slice of ham, with cheese melted on its top, or on the side of bacon and eggs. On other occasions it may be spread with butter or honey or sprinkled with cinnamon. When served as dessert potica is topped with ice cream, vanilla custard, whipped cream, or fresh fruit.


Almond-Peach Potica

In the filling, replace the ground walnuts with ground almonds. Spread 1-1/2 cups peach preserves over the rolled-out dough before adding the nut filling.

American Coffee Potica

For the filling, reduce the milk to 1/4 cup and add 1/4 cup double-strength espresso.

Chocolate Potica

For the filling, replace the cinnamon, nutmeg, and cloves with 1/2 cup Dutch-processed cocoa powder, reduce the nuts to 1 cup, and add 3/4 cup ground chocolate.

Cream Cheese-Pine Nut Potica

Replace the nut filling with cream cheese filling (page 321 of the book) mixed with 1/4 cup ground pine nuts.

Poppyseed Potica

Replace the nut filling with 3-3/4 cups poppyseed filling (page 322).

Strawberry-Cream Cheese Poticia

Replace the nut filling with 3 cups cream cheese filling (page 321) mixed with 1 cup mashed and strained strawberries.

Walnut-Raisin Potica

For the filling, reduce the nuts to 1 cup and add 1 cup soaked raisins.

Potica Traditions

Potica (from the verb poviti, "to roll up") is a symbol of Slovenian national identity. Making this walnut roll is an elaborate process, and the preparation of the cake is a major part of special occasions and holidays. At weddings you may find dozens of potica towering in the center of the tables, sometimes as many as one per person, so that all guests will get their share. On Easter morning, families bring potica, ham, bread, and eggs to be blessed at church. They are then served to the family at Easter breakfast.

Dios Beigli (Hungarian Walnut Roll)

This walnut roll is a beloved treat in Hungary, found in bakeries all year round but especially at Christmas. It’s a yeasted roll, long and narrow, with a sweet filling — usually walnut (dios) or poppy seed — and a crackly, mahogany-colored crust.

The folks at Zingerman’s Bakehouse in Ann Arbor, Michigan shared this recipe with us, one they learned from the longest-standing baking family (five generations) in Budapest, the Auguszts. The family's use of both cake flour and all-purpose flour in their dios is a 100-year-old tradition, one that makes the bread extra tender and soft. The Bakehouse now makes beigli at Christmastime to the joy of their loyal customers and the local Hungarian community.


  • 6 tablespoons (85g) water, at room temperature
  • 1 1/2 teaspoons instant yeast
  • 2/3 cup + 1 tablespoon (88g) King Arthur Unbleached Cake Flour
  • 2 cups + 1 tablespoon (248g) King Arthur Unbleached All-Purpose Flour
  • 5 tablespoons (70g) unsalted butter, at room temperature
  • 5 tablespoons (70g) lard or unsalted butter, at room temperature
  • 1/2 cup + 1 tablespoon (64g) confectioners’ sugar
  • 3/4 teaspoon salt
  • 2 3/4 cups + 2 tablespoons (326g) shelled walnuts
  • 3/4 cup (84g) breadcrumbs
  • 1 teaspoon cinnamon
  • 1/3 cup (36g) grated lemon rind (zest), or the zest of about 6 large lemons
  • 4 tablespoons + 1 teaspoon (91g) honey
  • 3/4 cup + 1 tablespoon (161g) granulated sugar
  • 1/3 cup + 2 tablespoons (90g) vegetable oil
  • 1/3 cup (76g) water
  • 1/4 cup (37g) raisins


To make the dough: Weigh your flours or measure by gently spooning them into a cup, then sweeping off any excess.

In a medium bowl, combine the water, yeast, and cake flour. Add the all-purpose flour, butter, lard (or additional butter), confectioners’ sugar, and salt. Stir briefly, then use your hands to knead the mixture until it comes together in a smooth ball, about 5 minutes.

Divide the dough in half. Flatten each piece into a 6" square and wrap in plastic wrap. Refrigerate the dough for an hour take this time to prepare the filling.

To make the filling: Finely chop two-thirds of the walnuts (216g, about 2 cups) in a food processor until ground (but not paste-like). Roughly chop the remaining walnuts.

Learn more

Beigli: the iconic Hungarian celebration bread

In a large bowl, use a sturdy spoon to mix the ground and chopped walnuts with the breadcrumbs, cinnamon, and lemon zest.

In a small saucepan, combine the honey, granulated sugar, vegetable oil, water, and raisins. Bring to a boil. Remove from the heat and add to the nut mixture, stirring to combine. Spread the filling out on a baking sheet to cool.

Once the dough is chilled, remove it from the refrigerator and place it on a lightly floured work surface. Gently tap it with a rolling pin until it’s soft enough to roll.

Roll each piece of dough into a 10” x 12” rectangle with the short edge closest to you. Brush the edges with water and fold over 1/2” of dough on each side and on the bottom short edge closest to you.

Place half the filling on each piece of dough and spread evenly all the way to the folded edges, leaving about 1” without filling on the top (the short side farthest from you).

Starting from the short side closest to you, roll the dough into a cylinder and place it on a parchment-lined baking sheet, seam side down.

To glaze the beigli: Using a fork, gently beat the egg white in one bowl and the egg yolk in another bowl. Brush the outside of the beigli with the beaten egg yolk.

Loosely cover the beigli with greased plastic wrap and let them rest at warm room temperature (around 75°F is ideal) for about 40 minutes.

Brush the beigli with the beaten egg white then chill, uncovered, for 30 minutes. This step will help create the beigli's final crackled appearance.

While the beigli are chilling, preheat the oven to 350°F.

After the beigli have chilled, use a fork (or an ice pick if you have one) to make evenly spaced holes along the body and sides of the beigli. Push the fork deep into the dough fifteen piercings will be adequate. This allows steam to escape as the beigli bake, helping maintain their cylindrical shape.

Bake the beigli for 20 minutes, then lower the oven temperature to 330°F and bake for another 35 to 40 minutes, or until the beigli are a beautiful mahogany color on the exterior.

Remove the beigli from the oven and let them cool completely before serving.

Store, well wrapped, at cool room temperature for a few days freeze for longer storage.

Vegan walnut roll – potica

Here in Slovenia we have so many amazing traditional foods and one of them is this delicious dessert called potica. It is a rolled dessert made from sweet yeast dough, filled with delicious walnut filling. Its origin goes back to 16th century, when first ones were stuffed with different kinds of dried fruits (apples, pears, plums). Today traditional one is made with walnuts, but you can also fill it with coconut, carob, hazelnuts, poppy seed or other kind of filling.

We also made a coconut one with chocolate dough and it’s just amazing!

Our grandma used to make the best potica when we were little, but it wasn’t vegan, so we used decided to change the recipe a bit and create a vegan version and we have to say that is the best one we ever tried. It’s really soft and fluffy and wallnut filling makes it very moist and heavenly delicious. We make it for our family and friends and everyone is impressed with it. Everytime we make it, it’s gone in minutes!

Yeast dough

Slovenian potica is made with yeast dough, which makes it really soft and fluffy.

This homemade dough is going to become your favorite dough for sweet bread, buns or rolls. The dough is really simple to make, the main ingredients are:

  • flour,
  • yeast (dry or fresh),
  • plant based milk (for desserts) or water (for savoury meals),
  • oil (coconut, sunflower, olive or other),
  • sugar (for desserts),
  • salt.

We love making desserts with yeast dough, because they are so soft and fluffy and there are so many options on how to shape and fill them.

You can make delicious cinnamon, carob or blueberry rolls, donuts, yeast dumplings and many more amazing desserts.

Patience is a Virtue…

Poteca Nut Roll is a rolled yeast-based pastry layered with a slightly sweet pecan nut and brown sugar filling that you see at Christmas time.

You either have it or you don’t.

And if you are going to be a baker and a pastry maker, you need patience.

I realize many a person does not possess this trait.

For people are always apologizing for making me wait.

I always give them a big smile and say, “I used to teach Junior High, I have the patience of a saint.”

And they smile back and know that I am not mad at them.

Most days I have patience.

When I made this Poteca Nut Roll I had patience.

Punched it down, rolled it out and stuffed it with pecan filling.

And then after the almost 3 hours were up, into the oven it went.

Thirty-five minutes later out of the oven it comes.

Since I got the idea to make the bread at 11:00 at night I did not finish until almost 3am (remember I am the night owl).

Obviously there was no light out so I knew that I would not be taking photos of this bread until I awoke the next morning(afternoon).

So I chose to wait on glazing the bread, so it would not get soggy.

I over slept and quickly realized that the beloved Sun Break (a term I never heard of until I moved to the Seattle area…it simply is a break from all the rain…except they last about 15 minutes it seems) would soon be over.

So I jumped out of bed and ran down stairs to quickly make the glaze.

I looked for my sifter and could not find it.

I looked out the window at the looming rain clouds rolling in and thought “screw it”, I just threw together the powder sugar and milk and slopped it onto the bread.

And for that I was severely punished.

Big, giant clumps of non-sifted powder sugar staring back at me on my bread.

Yes, though I did get a few photos in, BUT it didn’t matter to me because I just kept seeing those horrible little specks of sugar glaring at me. Boo.

So was it worth it to rush?

I think this proves that patience is most definitely needed for a quality product and I am going to buy another sifter so that I have two now and wont have to go looking for just the one.