How to Make Potica (Traditional Slovenian Nut Roll) Recipe

Potica is Slovenian Nut Roll that's traditionally eaten on Easter and Christmas. Light brioche dough filled with a generous amount of walnut filling, tightly rolled up, pressed together and placed in the oven until perfectly baked. It’s soft inside and crusty, yet shiny outside. Easy recipe with all the tips and tricks to make this tasty cake.
RECIPE: jernejkitchen....
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[@TatijanaTajciKulas]

Can’t Wait to do this recipe. My mother was Amazing in making the potica. Thank you for sharing God Bless. I am From Sydney Australia

[@anamarc9701]

Regina maria aceia cu oua

[@R.T.KIRSCHBAUM]

Hope I can make it

[@ivanhapac4253]

Sve pohvale❤

[@jurch99]

Very good, I'm making one with meat&cheese right now. Enjoy. Pozdrav iz Nemčije.

[@mesamom62]

We always add small pieces of dried fruit, such as raisins, chopped apricot, halved cherries or chopped prunes. Also, you should eat this with coffee, or at least have coffee brewing for the aroma. My filling recipe is a little different, but I always use cinnamon. I don't use the dish. My recipe makes four loaves, which I curl after rolling into the long tube, crimping the ends together. One other thing I do because I don't like large pieces of nuts is to grate my walnuts finely. I had to learn to do this for my all Slovenian husband and my half Slovenian kids. The rest of his family loves my version.

[@dolphinwizard6804]

Do you add the dried fruit to the filling, or do you add it on top? Also, since you don't use a cake dish, do you put your rolls on a baking sheet or in a bread pan? Trying to connect with my roots a bit, and I always remember my great-grandma would make hers in a loaf, instead of a ring

[@mesamom62]

@dolphinwizard6804 I add the fruit on top. Then I bake the rounds on flat baking sheets. My recipe makes 4 at a time and I have two large sheets, so I bake them at once. The ones on the top come out first. Then I put the sheet in the middle to the upper rack for about 5 more minutes. I just bought a convection oven today so I will have to learn to make adjustments. My oven for the last 28 years has been electric. I honestly can't remember if I had learned to make the nut roll before I moved to this house. I have a counter top that is twice the depth as usual which makes it perfect for rolling out the dough.

[@miha-v]

Hvala za recept, mogoče ga kdaj sprobam, imam pa osebno rajši potico z več nadeva..

[@JernejKitchen]

Miha, lepo pozdravljeni :) Najlepša hvala za komentar. Seveda lahko dodate več orehovega nadeva in tako čisto prilagodite svojemu okusu. Kadar pa dodamo več nadeva pa postane zvijanje nekoliko bolj zahtevno in zahteva malo več prakse. Ta recept pa sva naredila tako, da ga lahko obvlada vsak, z veliko ali malo kuharskih sposobnosti. Midva imava najraje potratno potico z velikoooo nadeva. Lepe praznike želiva, Maja in Jernej

[@shielarosales2842]

What's the temperature of your milk before to add the yeast?

[@eliotsfoodtutorials5437]

How do you grow your UA-cam channel? I started a food channel a while back and I’m only at 100 sub

[@Patricia-el2ec]

😍👌

[@JernejKitchen]

Thanks so much (: Glad you like it

[@totta9241]

Con slivovitza alla fine messa sopra alla fetta😍😍