Slovenian Potica

    3 hours 20 minutes

    Potica is a typical Slovenian festive dish known all around the world. It was first mentioned in 1575. A test recipe for the Digital Culinary Heritage of Slovenian Australians research project.

    5 people made this

    Makes: 1 loaf

    • Dough
    • 4 cups (500g) plain flour
    • pinch salt
    • 30g yeast
    • a little water or milk, as required
    • 3 egg yolks
    • 80g sugar
    • 1 tablespoon rum
    • 1 tablespoon vanilla essence
    • zest of 1 lemon or 1 orange
    • 1 cup (250ml) milk
    • 120g butter
    • Filling
    • 100g honey
    • 100ml warm milk
    • 100g sugar
    • 2 eggs
    • 1 tablespoon vanilla essence
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground cloves
    • 2 tablespoons rum
    • zest of 1 lemon
    • 500g ground walnuts or ground poppy seeds
    • milk and egg wash

    Preparation:30min  ›  Cook:50min  ›  Extra time:2hours rising  ›  Ready in:3hours20min 


    1. Sift flour into a bowl and add salt. In a separate bowl dissolve the yeast in water or milk. In another bowl mix the eggs, sugar, rum, vanilla essence and lemon or orange zest.
    2. Heat milk and melt butter in separate small saucepans. Add hot milk to the flour, stir and add the egg mixture.
    3. Stir again, add dissolved yeast and butter then mix into a medium thick dough.
    4. Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too stiff. Cover the dough with plastic wrap and let rise until doubled in size.
    5. Knead it once, roll out and spread it with the filling.
    6. Filling:

    7. Melt honey in tepid milk, and then add sugar, eggs, vanilla, cinnamon, cloves, rum, zest and half of the ground walnuts or poppy seeds.
    8. Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts or poppy seeds. The temperature of the filling should be equal to that of the dough.
    9. Roll tightly, put in a loaf tin or mould, prick all over and let rise.
    10. Before baking, coat with a thin layer of milk and egg mixture – make sure the holes are not blocked.
    11. Bake 50 minutes at 190 degrees C.


    The potica [paw-tee'-tzah] with walnut filling is best known. Poppy seed, cottage cheese, tarragon, chocolate, hazelnut and carob fillings are popular as well.

    See it on my blog

    Digital Culinary Heritage of Slovenian Australians

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