How to Make Slovenian Potica (Stuffed Sweet Bread)

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/13/23
Croatian Potica

amadea / Getty Images
Prep: 40 mins
Cook: 45 mins
Rising Time: 3 hrs
Total: 4 hrs 25 mins
Servings: 24 to 30
Yield: 3 loaves
Nutrition Facts (per serving)
304 Calories
26g Fat
15g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24 to 30
Amount per serving
Calories 304
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 22%
Cholesterol 46mg 15%
Sodium 191mg 8%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 9%
Total Sugars 10g
Protein 5g
Vitamin C 1mg 3%
Calcium 72mg 6%
Iron 1mg 6%
Potassium 175mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potica (poh-TEET-sah), also known as povitica (poh-vee-TEET-sah), is a yeast-raised dough rolled around a variety of fillings - sweet or savory - and then baked as a roll or in a cake pan or loaf pan.

Its name derives from the Slovenian word poviti, which means 'to wrap in.' Every family has its own favorite recipe, and while a walnut potica may be the most popular kind, we decided to try one with a pecan filling. And boy, were we impressed!

Many people refer to povitica / potica as nut roll, but this is an over-generalization because all manner of fillings are used.

Sweet potica can be served as dessert with coffee or dry white wine, and savory potica is delicious as a side to the main meal or as a snack with cold beer.

Ingredients

For the Filling:

  • 1 (12-ounce) can evaporated milk

  • 1 heaping cup granulated sugar

  • 8 ounces margarine

  • 1 1/2 pounds pecans, ground very fine, like sawdust

  • 4 large eggs, room temperature

  • 1 pinch salt

  • 1 teaspoon cocoa powder

  • 1 teaspoon cinnamon

For the Sweet Dough:

  • 2 (1/4 ounce) packages dry yeast

  • 1/2 cup warm water

  • 1 1/2 cups lukewarm milk

  • 1/2 cup granulated sugar

  • 2 teaspoons salt

  • 2 large eggs

  • 1/4 cup butter

  • 7 1/2 to 8 cups all-purpose flour

Steps to Make It

To Make the Filling

  1. Gather the ingredients.

  2. In a heavy saucepan, over medium heat, combine sugar, evaporated milk, and margarine.

  3. Add pecans, then beaten eggs, and mix well. Boil 1 minute, stirring constantly.

  4. Remove from heat and add pinch of salt, cocoa and cinnamon, and mix well. Let cool till just warm enough to spread.

To Make the Sweet Dough

  1. Gather the ingredients.

  2. Dissolve yeast in warm water and let sit for 5 to 10 minutes.

  3. In a separate bowl, combine lukewarm milk, 1/2 cup sugar, 2 teaspoons salt, eggs and softened butter. Add the yeast mixture and stir.

  4. Add half of the flour and mix well until smooth. Add enough additional flour to make an easily handled dough.

  5. Knead dough on a lightly floured until smooth.

  6. Put dough in a greased bowl, cover and place in a warm, draft-free place until doubled in size, about 1 hour.

  7. When doubled, punch down and let double again, about 1 hour.

  8. Divide dough into three parts. Roll each part until very thin in a rectangular shape.

  9. Spread filling on the dough.

  10. Roll and twist in a circular shape like a snail or cinnamon roll.

  11. Place in greased 8-inch or 9-inch cake pans. Cover, put in warm place and let rise, about 1 hour.

  12. Bake at 350 F for 30 to 45 minutes.

  13. Serve with a cup of coffee or dry white wine.

Tip

  • This dough requires three rises, so plan ahead when preparing this recipe.