Slovenian-inspired yeasted nut cake (Potica)

Based on 6 ratings
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Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

“Potica is a Slovenian recipe for swirled nut bread, passed down to me from my great grandmother. My family still has the original recipe written in her hand, worn and splattered from years of use. I have fond memories of my mom and aunts making it every Christmas to snack on or serve with coffee in the morning while opening presents. The traditional filling calls for ground walnuts and raisins, while my American family adapted it with pecans. A generation later, I’ve decided to swap in hazelnuts, an updated spice mixture, and chocolate for raisins. You’d do fine to adjust the filling to your preference as well, so long as you don’t skip the homemade honey butter for serving.”

Difficulty

Medium 👍
35
min.
Preparation
60
min.
Baking
180
min.
Resting

Ingredients

Pieces:-12+
42 g fresh yeast
650 g ground hazelnuts
4 tbsp milk (lukewarm)
4½ tbsp sugar
665 g flour
140 ml milk
500 ml heavy cream
1 tsp salt
240 g unsalted butter
egg yolks
orange
eggs
150 g brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
150 g bittersweet chocolate
2 tbsp unsalted butter (melted)
150 g unsalted butter (soft)
2½ tbsp honey
flour (for dusting)
confectioner’s sugar (for dusting)
Metric
Imperial

Utensils

  • 4 bowls
  • stand mixer with paddle
  • 2 kitchen towels
  • fine grater
  • whisk
  • pot (small)
  • rubber spatula
  • oven
  • cutting board
  • knife
  • rolling pin
  • offset spatula
  • baking dish (11x7 in.)
  • pastry brush
  • hand mixer with beaters

Nutrition per serving

Cal
1070
Protein
21 g
Fat
83 g
Carb
68 g
  • Step 1/5

    Combine yeast, lukewarm milk, and parts of the sugar and flour in a bowl and mix well. Set aside until bubbly. Combine milk and heavy cream in a separate bowl.
    • 42 g fresh yeast
    • 4 tbsp milk (lukewarm)
    • 1 tsp sugar
    • 3 tbsp flour
    • 140 ml milk
    • 140 ml heavy cream
    • 2 bowls

    Combine yeast, lukewarm milk, and parts of the sugar and flour in a bowl and mix well. Set aside until bubbly. Combine milk and heavy cream in a separate bowl.

  • Step 2/5

    Stir remaining flour and salt together. Cream most of the butter with remaining sugar in a stand mixer with paddle attachment. Add egg yolks one at a time, mixing well after each addition. Add risen yeast mixture and mix well. Add flour mixture to egg mixture, alternating with milk and cream mixture, mixing well after each addition with dough hook. Turn dough out of bowl and knead dough for at least 2 min., or until a smooth and shiny dough forms. Sprinkle with flour, cover with a kitchen towel and let rise for approx. 2 hrs.
    • 620 g flour
    • 1 tsp salt
    • 225 g unsalted butter
    • 4 tbsp sugar
    • egg yolks
    • flour (for dusting)
    • bowl
    • stand mixer with paddle
    • kitchen towel

    Stir remaining flour and salt together. Cream most of the butter with remaining sugar in a stand mixer with paddle attachment. Add egg yolks one at a time, mixing well after each addition. Add risen yeast mixture and mix well. Add flour mixture to egg mixture, alternating with milk and cream mixture, mixing well after each addition with dough hook. Turn dough out of bowl and knead dough for at least 2 min., or until a smooth and shiny dough forms. Sprinkle with flour, cover with a kitchen towel and let rise for approx. 2 hrs.

  • Step 3/5

    For the filling, zest orange. Beat eggs. Add cream to a small pot and bring to a boil. Scald ground nuts with boiling cream, add butter and cool. Add beaten eggs, sugar, orange zest, ground cinnamon, and ground nutmeg. Mix well.
    • orange
    • eggs
    • 360 ml heavy cream
    • 650 g ground hazelnuts
    • 1 tbsp unsalted butter
    • 150 g brown sugar
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • fine grater
    • whisk
    • pot (small)
    • 1 bowl
    • rubber spatula

    For the filling, zest orange. Beat eggs. Add cream to a small pot and bring to a boil. Scald ground nuts with boiling cream, add butter and cool. Add beaten eggs, sugar, orange zest, ground cinnamon, and ground nutmeg. Mix well.

  • Step 4/5

    Preheat oven to 180°C/350°F. Chop chocolate. Turn dough out onto a clean work surface and roll to ½ or ¼ in. thickness. Spread filling evenly in a thin layer over dough all the way to the edges, using your hands as needed. Sprinkle with chocolate shavings, and roll dough into a tight log.
    • 150 g bittersweet chocolate
    • 2 tbsp unsalted butter (melted)
    • oven
    • cutting board
    • knife
    • rolling pin
    • offset spatula
    • baking dish (11x7 in.)
    • pastry brush

    Preheat oven to 180°C/350°F. Chop chocolate. Turn dough out onto a clean work surface and roll to ½ or ¼ in. thickness. Spread filling evenly in a thin layer over dough all the way to the edges, using your hands as needed. Sprinkle with chocolate shavings, and roll dough into a tight log.

  • Step 5/5

    Transfer log to the baking dish in an S-shape. Cover with a towel and let rise until double in size, approx. 1 hr. Brush with melted butter, then let bake for approx. 1 hr. at 180°C/350°F, or until golden brown and baked through. Cover with kitchen towel until cooled completely. Beat softened butter with honey until light and airy. Serve with sliced Potica and enjoy!
    • 150 g unsalted butter (soft)
    • 2½ tbsp honey
    • confectioner’s sugar (for dusting)
    • kitchen towel
    • hand mixer with beaters

    Transfer log to the baking dish in an S-shape. Cover with a towel and let rise until double in size, approx. 1 hr. Brush with melted butter, then let bake for approx. 1 hr. at 180°C/350°F, or until golden brown and baked through. Cover with kitchen towel until cooled completely. Beat softened butter with honey until light and airy. Serve with sliced Potica and enjoy!