Recipe Details


Potica (po-TEET-zah) is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation, it's very hard to find the recipe.

Ingredient :


  • 5 cups all-purpose flour, divided

  • ¼ cup white sugar

  • 1 ½ teaspoons active dry yeast

  • ¼ cup milk, lukewarm

  • 1 cup butter, softened

  • 6 large egg yolks

  • 1 ⅓ cups milk

  • 1 teaspoon salt

  • 2 teaspoons olive oil, or as needed


  • 1 cup butter, melted

  • 1 cup honey

  • 1 ½ cups raisins

  • 1 ½ cups chopped walnuts

  • 1 tablespoon ground cinnamon

Directions :

  1. Make the dough: Combine 3 tablespoons flour and 1 teaspoon sugar in a small mixing bowl. Add yeast, then add 1/4 cup warm mix and mix well; let stand until creamy, about 10 minutes.

  2. Beat butter with remaining sugar in a large mixing bowl with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Add yeast mixture, 1 1/3 cups milk, and salt; mix well.

  3. Add remaining flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Lightly oil a large bowl. Place dough into the greased bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  5. Lightly grease two rimmed baking sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide into two equal pieces. Roll each piece into a rectangle about 1/4 to 1/2 inch thick.

  6. Spread filling ingredients over dough in the following order: melted butter, honey, raisins, and walnuts. Sprinkle cinnamon over top. Roll each piece up and over filling like a jelly roll, pinching the ends to seal. Transfer loaves, seam-side down, to the prepared baking sheets. Let rise until doubled in volume, 45 minutes to 1 hour.

  7. Preheat the oven to 350 degrees F (175 degrees C).

  8. Bake loaves in the preheated oven until golden brown on top, about 1 hour.