Recipe for "potica", the traditional Slovenian walnut bread that we would like to see Melania Trump prepare

A few days ago, during Donald Trump's visit to the Vatican, Pope Francis displayed his good humor by asking the First Lady if he fed the president potica. Potica? Few of us knew at the time what the recipe was, so there is nothing better to discover one of the most traditional desserts in Slovenia than to get down to work preparing it.

Potica is the traditional Slovenian sweet for Easter and Christmas, made up of a dough enriched with butter and filled according to the imagination of whoever is kneading it: walnuts, almonds, hazelnuts, tarragon, poppy seeds, cottage cheese, chocolate, etc. As you can see the possibilities are endless. It is a relatively easy recipe to prepare, although it is necessary to respect the rising times so that the result is the best. Traditionally it is prepared in a crown mold, but you can use one of plum-cake.


For 8 people
  • Strength flour 500 g
  • Compressed yeast 25 g
  • Egg yolks 2
  • Warm milk 150 ml
  • Butter 60 g
  • Salt 15 g
  • Teaspoons sugar 2
  • Walnuts 350 g
  • Honey 100 ml
  • Sugar 30 g
  • Milk 100 ml
  • Eggs 1
  • Tablespoon ground cinnamon 1

How to make potica

Difficulty: medium
  • Total time 3 h 10 m
  • Elaboration 2 h 30 m
  • Cooking 40 m
  • Repose 10 m

We start by mixing the yeast with a teaspoon of sugar, two of flour and 50 ml of warm milk. Let it rest for about fifteen minutes. We put the flour in a large bowl and make a hole in the center in which we will put the beaten eggs, the yeast, the melted butter and the sugar.

We add the warm milk while we are mixing everything. Knead for about fifteen minutes or until the dough comes together and separates from the sides of the container. We put the dough in a bowl smeared with oil and let it double in size, in a warm place and covered with a clean kitchen cloth.

Meanwhile, we prepare the filling. We crush the walnuts and pour over them the hot milk with the sugar. We heat the honey and add it to the nuts with the cinnamon. We beat two eggs and add them too, mixing everything well.

We stretch the dough until it is half a centimeter thick. On it we extend the filling and roll the dough until it forms a roll. We grease a crown mold and deposit the thread in it. Let stand until doubled in volume. We paint with beaten egg and bake about 40 minutes in a preheated oven at 180º.

With what to accompany potica

This potica recipe is ideal to serve with a coffee, tea or chocolate, especially when the filling is sweet, and can be used both for a special breakfast and for a snack in which we want to show off to our diners. To prevent it from drying out too much, it is best to store it in an airtight container.

Tags:  Meats And Birds Fish Vegetables And Legumes 

Interesting Articles