Walnut Potica
Slovenia's rolled walnut pastry, stretched paper thin and coiled around a honeyed walnut filling. The tight roll is what creates its signature swirl.
- prep
- 1 h
- cook
- 50 min
- total
- 1 h 50 min
- serves
- 14
- level
- medium
Potica is the cornerstone of Slovenian baking, a yeasted dough rolled out until it is almost see-through, spread with a thick walnut filling, then rolled up tight and coiled into a pan. The swirl you see in every slice comes directly from how tightly the dough is rolled.
Walnut is the classic filling, though tarragon, poppy seed, and chocolate versions all exist too. Whichever filling you choose, the technique is the same: thin dough, generous filling, and a roll tight enough that the layers stay distinct when you slice it.
method
Proof the yeast in the warm milk with a pinch of the sugar for 5-10 minutes, until foamy.
Mix in the remaining sugar, egg yolks, melted butter, and salt. Work in the flour to form a soft, slightly sticky dough. Knead 8-10 minutes, then let rise covered for about 90 minutes, until doubled.
Meanwhile, simmer the ground walnuts with the milk, honey, and butter until thick and spreadable. Cool, then fold in the whipped egg whites, vanilla, and cinnamon.
Turn the dough out onto a floured cloth and stretch it by hand into a very thin, large rectangle, almost see-through at the edges.
Spread the walnut filling evenly over the dough, leaving a small border. Using the cloth to help, roll it up tightly into a long log.
Coil the log into a buttered round cake tin or shape it into a loaf pan. Cover and let rise again for 30-40 minutes.
Bake at 350°F (175°C) for 45-50 minutes, until deep golden. Cool completely in the tin before turning out and slicing, so the layers hold together.