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Potica Recipe - Traditional Slovenian Cake

Author:
traditionalpotica

Ingredients

For The Dough:

  • 600 grams flour
  • 30 grams yeast
  • 2 deciliters milk
  • 140 grams butter
  • 140 grams sugar
  • 4 egg yolks
  • 1 vanilla sugar, shreded lemon zest

For The Filling:

  • 400 grams ground walnuts
  • 2 deciliters milk or sweet cream
  • 250 grams sugar
  • 2 spoons rum
  • 2-3 egg whites

Instructions

  1. Prepare the yeast. Mix the yeast with a teaspoon of sugar, a teaspoon of flour and a few tablespoons of milk. Then let it rise. If you use dry yeast, one package is enough (usually it says 50 to 70 dag of flour), in which case you just pour it into the flour.
  2. Prepare the filling. Pour walnuts and sugar over sweet cream to which you have added rum. You can boil the sweet cream pouring ingredients in if you want, but it's not necessary. Separate the eggs and whisk the egg whites until it stiffens. Add the whisked egg whites to the filling and pay attention that the filling won't get too thin.
  3. Prepare the dough. Put all the ingredients in a bowl and mix just like you would cookie dough, don’t forget to add the yeast. If you plan on using a round model, the dough does not need to be divided into two parts. Roll the dough out, coat with the filling, sprinkle with grated lemon zest, roll it up and place it in a greased baking pan. Cover it with a cloth and let it rise, preferably overnight, otherwise at least 6 hours.
  4. Bake at 180 degrees Celsius for an hour to an hour and a half, depending on the model you're using. Leave the baked potica in the baking pan for a while, then turn it over on a cloth and cover it. Sprinkle with powdered sugar when cooled and serve.

Since it is a sweet dough, this potica rises only once. Because of that the crust never separates from the center. This potica is really easy to make, but most important, rich with filling.

traditionalpotica

Comments

Ana (author) from Slovenia on March 23, 2021:

Povitica is not the same as Potica because it is more similar to Burek/börek which is of Turkish origin and popular in the Balkans. But I did check and in Slovenia there is a version of Belokranjska Povitica which is from the Bela Krajina region and has a filling made from cottage cheese and eggs. Will find and post that recipe in the near future :)

kiwi berry on March 20, 2021:

I need to try this cake. It seems delicious

Lisa Jane from Maine on March 19, 2021:

This breads looks great. Thanks for sharing.

Liza from USA on March 19, 2021:

The bread looks delicious. Now, I wonder if Potica same as Povitica? Looking at the ingredients they are very similar. Every year, my mother-in-law makes Povitica for Thanksgiving and Christmas. Thanks for sharing the recipe.

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