Slovenian Potica Recipe

Name: Slovenian Potica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for the dough; 500 g white flour; 30 g yeast; 120 g butter; 80 g sugar; 3 egg yolks; 250 ml milk; 1 tablespoon rum; 1 lemon peel or 1 orange peel; 1 tablespoon vanilla essence; 1 pinch salt; Ingredients for the filling; 500 g ground walnuts or 500 g ground poppy seeds; 100 g sugar; 100 g honey; 100 ml milk; 2 eggs; 1 tablespoon vanilla essence; 1 tablespoon ground cinnamon; 1 tablespoon ground cloves; 1 lemon peel; 2 tablespoons rum

Servings: persons

Ingredients for the dough
500 g white flour
30 g yeast
120 g butter
80 g sugar
3 egg yolks
250 ml milk
1 tablespoon rum
1 lemon peel or 1 orange peel
1 tablespoon vanilla essence
1 pinch salt
Ingredients for the filling
500 g ground walnuts or 500 g ground poppy seeds
100 g sugar
100 g honey
100 ml milk
2 eggs
1 tablespoon vanilla essence
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 lemon peel
2 tablespoons rum

1
Put flour in abowl, sifted if you like, add salt.
2
In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
3
Healt milk, melt fat.
4
Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
5
Stir again, add dissolved yeast and fat and stir into a medium thick dough.
6
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 hard.
7
Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
8
Knead it once and roll it out and spread it with the filling.
9
Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
10
Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
11
Roll tightly, put in a mould, prick and leave to rise.
12
Before baking, coat with a thin layer of milk and egg mixture - make sure the holes are not stopped.
13
Bake 50 minutes at 190u00b0C.

2020

kcal

Calories

122

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Ingredients for the dough, 500 g white flour, 30 g yeast, 120 g butter, and more.

Yes, Slovenian Potica falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slovenian Potica

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions