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
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
🍪 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!
✏️ Story by: Slovenian Tourist Board
🔎 Sources and further reading:
Potica, the queen of Slovenian holiday foods | I feel Slovenia
Taste_slovenia_en.pdf
