The potica is one of the most iconic Slovenian sweet specialties, traditionally prepared during holidays like Easter and Christmas.
The most classic version is the orehova potica, which is the walnut-filled potica.
The dough is similar to that of the Triestine pinza or gugelhupf and is made by mixing flour, sugar, butter, eggs, honey, milk, yeast, salt, and vanilla.
Povitica comes from the verb ‘poviti’, which means to wrap, and indicates a type of dough that is rolled. This type of dessert is common in many Eastern European countries and regions bordering Slovenia, such as Friuli Venezia Giulia, where they make two similar desserts: gubana and presnitz, and Austria, where they make the Kärntner Reindling, from Carinthia.
Other similar rolled desserts include: Hungarian bejgli, Yiddish rugelach, Turkish nokul, Polish makowiec, and Serbian-Croatian orahnjača or orechovník.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Eastern European
- Seasonality: Easter, Christmas
Ingredients
- 4 cups flour
- 16 g baking powder
- 1/3 cup sugar (+ 1 teaspoon)
- 2 eggs
- 7 tbsp butter (melted)
- 1 pinch salt
- 1 cup milk
- 1 packet vanilla
- 2/5 cup milk
- 1/3 cup sugar
- 1 tbsp honey
- 2 1/2 cups walnuts
- to taste cinnamon
Tools
- 1 Pan for potica
Steps
Dissolve the yeast in some warm milk with a teaspoon of sugar and let it sit for 10 minutes.
In a large bowl, mix the flour, sugar, vanilla, and salt.
Add the egg yolks, melted butter, and activated yeast. Gradually pour in the warm milk and knead until a smooth and elastic dough is obtained.
Cover with a cloth and let rise in a warm place for about 1 hour, or until doubled in volume.
Bring the milk to a boil with the sugar and honey.
Pour the hot mixture over the ground walnuts and mix well.
Add cinnamon, if desired.
Let cool slightly, then gently fold in the beaten egg whites.
Roll out the dough on a floured surface into a thin rectangle.
Evenly spread the filling over the dough, leaving a border of about 3/4 inch.
Roll up the dough from the long side, forming a tight roll.
Place the roll in a previously buttered potica pan (potičnik).
Cover and let rise for another 30 minutes.
Preheat the oven to 355°F.
Bake the potica for about 50-60 minutes, or until the surface is golden and it sounds hollow when lightly tapped.
Remove from the oven and let cool in the pan for 10 minutes, then turn out and let cool completely on a rack.
FAQ
What can I use if I don’t have a potičnik mold?
If you don’t have the traditional potica mold (potičnik, similar to a kugelhupf or ring-shaped cake mold, which you can buy HERE), you can use:
A Bundt cake pan:
– It’s the closest substitute to the original.
Large loaf pan:
– Place the rolled dough in a linear direction. It will look like bread but taste the same.
Tall round cake pan (9-10 inches):
– Spiral the potica inside the pan.
Rectangular baking sheet:
– Lay the roll flat, or cut it into “cinnamon roll” pieces and bake like cinnamon rolls.
Tip: Grease the pan well, and if it is not non-stick, lightly flour or line with parchment paper.
