Potica, rolled walnut bread

Name: Potica, rolled walnut bread
Prep time: 75 min
Cook time: 45 min
Total time: 300 min
Yield: 32
Ingredients: 60 g butter; 1 tsp ground cinnamon; 15 ml vanilla extract; 45 g wheat flour for the filling; 365 g wheat flour for the dough; 45 g potato flour — optional; 180 ml milk; 7 g dried baker's yeast; 250 g walnuts; 375 g ground walnuts; 3 eggs for the filling; 2 eggs for the dough; 1 extra egg — optional; 1 pinch of salt for the filling; 5 g salt for the dough; 250 g sugar for the filling; 50 g sugar for the dough

Dessert
Oven-baked
Slovenian
Vegetarian

Sweet nut loaves filled with nuts, for slicing.

Active time1 h 30 min

Cooking45 min

Total5 hResting : 3 h

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Ingredients

60 g butter
180 ml milk
3 eggs for the filling
2 eggs for the dough
1 extra egg — optional
1 tsp ground cinnamon
15 ml vanilla extract
45 g wheat flour for the filling
365 g wheat flour for the dough
45 g potato flour — optional
7 g dried baker's yeast
250 g walnuts
375 g ground walnuts
1 pinch of salt for the filling
5 g salt for the dough
250 g sugar for the filling
50 g sugar for the dough

Preparation

Step completed · 1
Heat the milk and butter together until the butter melts, without bringing the milk to the boil. Leave to cool until lukewarm.
Step completed · 2
Mix the sugar, salt, flour, potato flour if using, and yeast in a large mixing bowl.
Step completed · 3
Add the lukewarm milk and butter, the vanilla and 2 eggs for the dough. Mix and knead until the dough is smooth and uniform. Cover the dough and leave it to rise in a warm place for about an hour.
Step completed · 4
During the first rise, toast the 250 g of walnuts for 8 minutes at 160 degrees Celsius, keeping an eye on them. Leave to cool until lukewarm, then chop finely.
Step completed · 5
Mix the chopped nuts, ground nuts, sugar, flour, salt, cinnamon and 3 eggs for the filling to make a thick paste. If it is too firm to spread, add the optional egg.
Step completed · 6
Choose loaf tins to suit the quantity of dough and line with baking paper. Cover the work surface with baking paper, then roll out the dough into a rectangle. Check that it is not sticking and patch any holes. Spread the filling over the entire surface of the dough, right to the edges, adding it in small pieces if it is firm. Cover with baking paper and gently roll over it with the rolling pin to even out the filling without making the dough any larger.
Step completed · 7
Cut the filled dough into rectangles to fit the chosen tins. For each rectangle, fold one edge over by about 2 centimetres, then gently roll from that edge towards the centre. Repeat from the opposite edge until the two rolls meet. Fold each end of the resulting roll towards its centre. Adjust its length and place it in a tin, seam side down. Repeat with any remaining filled dough.
Step completed · 8
Leave the loaves to rise in a warm place for about 90 minutes or longer, until slightly puffed up.
Step completed · 9
Preheat the oven to 180 degrees Celsius. Bake the loaves at 180 degrees Celsius for 30 minutes, then loosely cover their tops with aluminium foil. Continue baking for 15 minutes at 180 degrees Celsius, making 45 minutes in total. Leave to cool for 30 minutes on a wire rack before slicing the loaves.

Allergens

Eggs
Gluten
Milk
Tree nuts

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.

Adaptation éditoriale : Mandat Roch du 20 octobre 2026 : illustrer les 525 recettes et variantes déjà publiées sans photo du nouvel inventaire, avec angles, cadrages et supports variés. Contenus, modèles, traductions et médias historiques conservés ; contrôle technique et visuel, sans essai en cuisine revendiqué.

Estimated times.