Slovenian Walnut Potica

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

Thin yeast dough is spread with a warm honeyed walnut filling, rolled up and coiled into a ring mold. This is a home version baked in a Bundt-style pan. Makes 1 ring cake in about 3 hr 5 min.

Prep 40 min

Cook 55 min

Cooling 1 hr 30 min

Total 3 hr 5 min

Yield 1 ring cake

Ingredients

Adjust yield

ring cake

3 ¼ cups (400 g)all-purpose flour
¼ cup (50 g)granulated sugar, for the dough
¼ oz (7 g)instant yeast
½ tsp (3 g)salt
¾ cup (180 ml)whole milk, warm, for the dough
¼ cup (60 g)unsalted butter, melted and cooled, for the dough
2 (36 g)egg yolks
3 ⅓ cups (400 g)walnuts, finely ground
½ cup (120 ml)whole milk, for the filling
4 tbsp (80 g)honey
6 tbsp (80 g)granulated sugar, for the filling
2 tbsp (30 g)unsalted butter, for the filling
¾ tsp (2 g)ground cinnamon
1 tbsp (15 ml)dark rum, optional
1 (50 g)egg, beaten, for the filling
1 (50 g)egg, beaten, for brushing, for the to finish
2 tbsp (15 g)powdered sugar, for dusting

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Instructions

Mix the flour, sugar, yeast and salt. Add the warm milk, butter and yolks and knead 8 to 10 minutes into a soft, smooth dough. Cover and let rise about 1 hour until doubled.
For the filling, warm the milk, honey, sugar and butter until the sugar dissolves. Pour over the ground walnuts, add the cinnamon and rum, and stir. Cool to lukewarm, then beat in the egg.
Grease a 10-inch (25 cm) Bundt pan well. Roll the dough on a floured cloth into a rectangle about 20 by 14 inches (50 by 35 cm), as thin as you can without tearing.
Spread the filling evenly over the dough, leaving a 1-inch (2.5 cm) border on the long edges. Roll up like a jelly roll, using the cloth to help.
Coil the log into the pan seam side up, trimming to fit and pressing the ends together. Cover and let rise 30 minutes; it will not double.
Heat the oven to 350 F (175 C). Brush the dough with beaten egg and bake 50 to 55 minutes, covering loosely with foil after 30 minutes if it browns fast.
Cool in the pan 15 minutes, then turn out onto a board. Cool completely, dust with powdered sugar and slice thinly.

Tips

Roll as thin as possible; a thin dough shows many spiral layers.
A tea towel or floured cloth makes rolling up an even log much easier.
The cake is better the next day once the filling settles.
Good with coffee or warm tea.

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Recipe FAQ

How long does it take to make slovenian walnut potica?

Plan on 40 minutes of prep and 55 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 1 ring cake.

How should I store slovenian walnut potica?

Wrap and keep at room temperature up to 4 days, or freeze up to 2 months.

Can I make slovenian walnut potica ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Potica is a festive yeast-dough roll of Slovenia, with walnut the best-known of well over eighty traditional fillings. Serve it with coffee or warm tea.