Potica, the Queen!

The most famous Slovenian dessert

By Slovenian Tourist Board

Bled cream cake, the Prekmurje gibanica, the Trojane doughnuts, etc. Every Slovenian region, every town and likely every cook has their own typical dessert, but there’s only one queen: the walnut potica

Kozjansko potica bread by Tomo JeseničnikSlovenian Tourist Board

More than 80 different fillings

Potica is made of soft yeast dough and is characterised by its fillings.

Although walnut potica is considered the most traditional and festive, more than 80 other fillings are known as well. 

Tarragon potica by Tomo JeseničnikSlovenian Tourist Board

The most frequently used ones are hazelnut, tarragon and poppyseed fillings, and Slovenians also regularly debate whether raisins should be used in the filling or not.

Slice of walnut potica by Tomo JeseničnikSlovenian Tourist Board

Traditional speciality guaranteed

Potica was first mentioned as early as the 16th century. 

Today, it is considered a symbol of Slovenian cuisine, a traditional guaranteed speciality that is undergoing a protection procedure under the auspices of the European Commission.

Potica by Tomo JeseničnikSlovenian Tourist Board

Potičnik baking mould

Potica is baked in a traditional clay mould called potičnik, which is usually round with a wavy edge and a truncated cone in the middle.

It resembles the Bundt pan found in German speaking countries. 

Potica as part of Christmas celebrations by Tomo JeseničnikSlovenian Tourist Board

Potica recipe – a family secret

To make a good potica is a true art, which is why the recipe and the method of preparation are frequently handed down from generation to generation. 

Potica with raisins by Tomo JeseničnikSlovenian Tourist Board

Grandmothers teach their grandchildren about the secrets of ensuring an accurate ratio between dough and filling, the thickness of the rolled-out dough and ingredients for the best filling.

Potica Gubanca by Tomo JeseničnikSlovenian Tourist Board

When potica is resting and rising, people almost tiptoe around the house and are very careful about draughts. 

Making of potica by RTV SlovenijaSlovenian Tourist Board

Slice of walnut potica by Tomo JeseničnikSlovenian Tourist Board

Walnut potica recipe

🍪  Ingredients for yeast dough:
 
·         1 kg flour
·         30 g fresh yeast
·         3–4 egg yolks
·         300 ml of lukewarm milk
·         120 g butter
·         1 teaspoon salt
·         2 tablespoons sugar
·         grease for the mould

Making of potica by Tomo JeseničnikSlovenian Tourist Board

🍪  Ingredients for the filling:
 
·         600–700 g walnuts
·         200 g honey
·         50 g sugar
·         100–200 ml milk
·         1 egg
·         cinnamon
·         a dash of rum or homemade brandy

Making of potica by Tomo JeseničnikSlovenian Tourist Board

Step by step

The dough must be prepared in a warm room with no draughts. First, make the leaven: mix the yeast with a teaspoon of sugar, two tablespoons of flour and 50 ml of lukewarm milk.

Let it rise so that bubbles form on the surface. 

Making of potica by Tomo JeseničnikSlovenian Tourist Board

Beat the egg yolks and melt the butter. Sift the flour together with a teaspoon of salt. Make a small hole in the middle of the flour and pour in beaten eggs, the leaven, melted butter and sugar. 

Making of potica by Tomo JeseničnikSlovenian Tourist Board

Keep adding the lukewarm milk as you whisk. Knead for 15 minutes or until the dough is no longer sticky and is easily separated from the bowl.

Gently sprinkle the dough with flour, cover it with a tea towel and leave it to rise in a warm place away from draughts.

Making of potica by Tomo JeseničnikSlovenian Tourist Board

Once the dough has risen, carefully roll it out to about 1/2 cm thick and evenly spread the warm filling over it. Roll it tightly into a roulade (you can use a tea towel) and place into a round or a rectangular baking tray. 

Cover it with a tea towel and leave.

Making of potica by Tomo JeseničnikSlovenian Tourist Board

In the meantime, prepare the filling. Add sugar to the milk and pour boiling milk over the ground walnuts. Heat up honey and carefully mix it with walnuts.

Leave the filling to cool down and then add a beaten egg or two.

Making of potica by Tomo JeseničnikSlovenian Tourist Board

Heat the oven to 180°C. Before baking, coat the potica with a beaten egg.

Bake for one hour, then leave it to cool in the tray for at least 15 minutes before turning it out onto a wire rack to cool completely. 

Walnut potica by Tomo JeseničnikSlovenian Tourist Board

Sprinkle the potica with powdered sugar before serving. Enjoy!

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