🇸🇮 Slovenia: Walnut Potica

Potica is ranked number one in Slovenian traditional holiday pastries. It is made from folded and rolled out yeast dough and filled with various fillings. We know of more than 80 different fillings placed in the dough, which is where potica got its name. Typical Slovenian potica fillings include walnuts, hazelnuts, tarragon, poppy, cheese and others. To make a good potica you need to invest a lot of love. It is a unique culinary art.

For the full experience, play this traditional tune while prepping the recipe!

🇸🇮 Slovenia: Walnut Potica—Traditional Slovenian Walnut Roll

Servings 20 pieces
Prep Time 2 hours
Cook Time 1 hour



  • 2 tablespoons yeast
  • 1 teaspoon + 2 tablespoons sugar divided
  • 1 ¼ cups lukewarm milk divided
  • 4 cups flour divided
  • 1 teaspoon salt
  • 3-4 egg yolks beaten
  • 1/2 cup butter melted


  • 3 cups walnuts crushed or minced
  • 1/2 cup milk
  • 1/4 cup sugar
  • 3/4 cup honey
  • 1-2 eggs
  • 1 tablespoon cinnamon
  • Splash of rum or brandy optional
  • Powdered sugar for sprinkling on top


  • Prepare the dough in warm surroundings. Mix the yeast with a teaspoon of sugar, two tablespoons of the flour and a quarter cup of the lukewarm milk. Set aside to activate.
  • Mix in a teaspoon of salt to the flour and make a small hole in the middle.
  • Pour in the beaten egg yolks, yeast mixture, melted butter, remaining sugar and mix.
  • Slowly add the remaining lukewarm milk as you mix. Mix for 15 minutes or until you see bubbles and the dough separates from the bowl. Sprinkle the dough with flour, cover with a napkin, and let it rise until about doubled in size, about an hour.
  • For the filling, roast the walnuts in a pan on medium-low heat with milk and sugar. Heat the honey so it liquifies. Add it to the walnuts and add the cinnamon. Remove from heat and allow to cool.
  • Once the filling has cooled, gently mix in another egg or two and a splash of rum or brandy (optional). Set aside.
  • Once the dough has risen, punch it down and turn it out on a lightly floured surface. Roll the dough into a rectangle about 1/4 to 1/2 inch thick.
  • Spread the warm filling on top, roll tightly, and place into a greased loaf pan.
  • Allow the potica to rise slowly until it has doubled in volume, about 45 minutes to an hour. It will rise somewhat in the oven as well.
  • Before baking, coat the potica with a beaten egg.
  • Bake at 350°F for one hour. Remove from oven and let cool in the pan for about 15 minutes before tipping out of the pan to finish cooling completely.
  • Sprinkle with powdered sugar if you wish.

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