potica (slovenian nut bread)my favourite season is just round the corner… the christmas tree, mistletoe, and what-not are now all up in the house…. and the senses to compliment the sight, is smell and taste…..

i have made potica bread a few times in the past… the husband loves this a lot because of the sweet taste and nutty texture… o口(・∀・ )

Recipe adapted from A Culinary Journey with Chef Dennis


potica slovenian nut bread


½ cup granulated sugar
1 teaspoon salt
¼ cup butter
1 cup hot milk
2 packages active dry yeast
¼ cup warm water (105-115F)
2 eggs
4.5 cups unsifted all-purpose flour


3 eggs
4 cups (1lb) walnuts, finely chopped
1 cup light brown sugar, packed
⅓ cup butter, melted
1 ½ teaspoons cinnamon
1 teaspoon vanilla bean paste or extract


potica (slovenian nut bread)– Stir sugar, salt and ¼ cup butter into hot milk. Cool to lukewarm. (a drop on your wrist won’t feel hot)
– Sprinkle yeast over warm water in a large bowl. Stir to dissolve
– Stir in lukewarm milk mixture
– Add 2 eggs and 2.5 cups flour. Beat with a wooden spoon until smooth
– Gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl
– Place dough in a lightly greased large bowl. Turn dough over – greased side up – and cover with a towel– Let rise in warm place (85F) free from drafts, until doubled in size – about an hour
– Make Filling – In a medium bowl beat eggs slightly, add nuts, brown sugar, ⅓ cup melted butter, cinnamon and vanilla. Stir and set aside
– When dough has risen, punch down. On a lightly floured surface, turn dough out, cover with bowl and let rest for 10 minutes
– Roll the dough out to a 30×20” rectangle. Spread with filling, to 1 inch from edge
– Starting from wide side – roll up tightly – jellyroll style
– Seal by pinching edges of dough with fingers
– On a large greased cookie sheet or seasoned baking stone, form roll into a large coil
– Let rise in a warm place (85F), cover with towel, for one hour
– Preheat oven to 350F. Brush with 2 Tablespoons melted butter
– Bake 35-40 minutes until golden
– Cool on wire rack. Makes a whopping 4-pound loaf!

Personal notes:

Potica (slovenian nut bread)– i halved the recipe and coiled my dough in a 450g bread loaf pan
– i used 1/1/4 cups of chopped walnuts and melted 17g dark chocolate and 20g butter for filling
– dark brown sugar was replaced with coconut palm sugar
– i brushed the bread with milk before baking and with melted butter AFTER baking
– bread was baked in lower rack of oven for 35 mins

Potica (Slovenian Nut Bread)and i love christmas bread… (^-^)_日

Pollution index: 45 (excellent)


  • Mel says:

    Hello Victoria
    I always enjoyed and looking forward to your post….it always came out something special and unique. I don\’t quite often seen this type of bread around and it sure does impress one by looking at the innards of the bread. Love the filling inside! Oh btw, I have shown your moo moo cookies to my sister and she has made it but one thing about is, she said the dough was dry to. Wish I can forward the pic for you to see…

    • Hello Mel…. It\’s always good to hear from u…. Sorry to hear about the dry dough .. It worked pretty fine for me though… Probably it\’s due to the different types of flour…. Pls email me at kuamoon@yahoo.com…. Love to see the pics :)… Or post on your blog! Looking forward 🙂

      • Mel says:

        Thnks for yr email address. I will try to have her to take more shots.She is baking this moo moo cookies for her daughter\’s school activities charity sale.

  • Hi Victoria, I agreed with Mel you always something special and unique to share.
    Your slovenian nut bread look fantastic 🙂

  • lena says:

    good morning victoria, very impressive marble patterns after coiling the dough..interesting !

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