Potica has long been a celebration bake in Croatian homes. It is often served at Christmas, Easter, and family gatherings. The act of rolling and shaping is part of the tradition. It is meant to be shared, sliced slowly, and enjoyed with coffee.
This potica is easier than it looks and deeply comforting to make. The dough is soft, forgiving, and rolls beautifully once rested. You can prepare parts ahead, which makes it ideal for holidays. Each slice shows off those classic walnut swirls that feel instantly special.
The secret is rolling the dough very thin and using good walnuts. Freshly ground walnuts give the filling depth and warmth. Combined with honey and cinnamon, the flavor is rich without being heavy. Think of it like a festive cinnamon roll, but nuttier and more elegant.
This version keeps things approachable for home bakers. The dough comes together easily and bakes up tender. The filling spreads smoothly and stays in place when rolled. Letting the loaf cool fully is key for clean slices.
You can shape the dough into a spiral for a show stopping presentation. A simple loaf tin works just as well and slices neatly. Both options give you that beautiful swirl once cut.
The walnut filling can be made ahead and chilled. This actually improves the flavor and saves time. If using raisins, soaking them adds softness and depth. Citrus zest brightens everything without overpowering the walnuts.
Serve potica dusted lightly with powdered sugar. It pairs perfectly with coffee or tea. It also freezes well, making it a great make ahead bake.
If you are looking for a holiday recipe with meaning and visual impact, this is it. The slicing moment alone makes it worth baking.
Potica Croatian Walnut Roll
Ingredients
For the Dough:
- 500 g all purpose flour
- 7 g instant yeast
- 80 g sugar
- 1 tsp fine salt
- 2 large eggs
- 60 g unsalted butter melted
- 250 ml warm milk
- 1 tsp vanilla extract
- Zest of 1 lemon optional
Walnut Filling:
- 300 g ground walnuts
- 120 g sugar
- 120 ml warm milk or cream
- 60 g honey
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 egg yolk
- 50 g raisins soaked in warm rum Optional
- citrus zest Optional
To finish:
- 1 egg beaten
- Powdered sugar for dusting
Instructions
Make the dough:
- Add flour, yeast, sugar, and salt to a bowl.
- Mix eggs, melted butter, warm milk, vanilla, and lemon zest.
- Combine wet and dry. Knead 8 to 10 minutes until smooth and soft.
- Place in a lightly oiled bowl, cover, and let rise 1 to 1.5 hours until doubled.
Make the filling:
- Combine ground walnuts, sugar, cinnamon, and vanilla.
- Warm milk or cream with honey until just melted.
- Pour over the walnuts. Mix in egg yolk and citrus zest.
- Add raisins if you are using them.
- Filling should be spreadable, not runny. Adjust with a little more ground walnuts or a splash of milk.
Assemble
- Roll the dough into a large rectangle, very thin (about 3 mm).
- Spread the walnut filling evenly across the surface.
- Roll tightly from the long edge into a log.
- Coil the log into a spiral or place it straight into a loaf tin.
- Cover and let rise 30 to 45 minutes.
Bake
- Preheat your oven to 180°C (350°F).
- Brush with beaten egg.
- Bake 35 to 45 minutes until deep golden brown.
- Cool completely before slicing so you keep the beautiful swirls.
Notes
Did you make this recipe?
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