How To Make a TRADITIONAL POTICA | Mama's Slovenian Potica Recipe | Slovenian Walnut Roll

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with lower calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Separate the eggs, adding 4 egg yolks to the butter in a bowl.

Set aside the egg whites for the walnut filling.

Sift flour into another bowl and add the egg yolk mixture to it.

Add yeast and 1 teaspoon of salt to the flour mixture and mix.

Place the dough in a floured plastic bowl in a warm area, cover it, and let it rise until doubled in size.

Prepare the walnut filling by melting 40 g of butter in warm milk.

Add the warm milk and butter mixture to ground walnuts.

Measure out 100 g of sugar and mix it with the ground walnuts.

Beat the reserved egg whites until fluffy and mix into the walnut mixture after it has cooled.

Shape the risen dough into a rectangle, approximately 20 by 20 inches.

Spread the walnut filling over the dough, pressing to remove air.

Roll the dough tightly and place it in a greased 9-inch bundt pan.

Poke holes in the dough with a wooden skewer, cover with a kitchen cloth, and let it rest for 30 minutes to 1 hour.

Brush the dough with an egg wash and repoke the holes before baking.

Bake in a preheated oven at 350°F for 45 minutes, then lower the heat to 325°F and bake for an additional 10 to 15 minutes until bronzed.

Let it rest for 2 minutes, then invert to cool before cutting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens