Orehova PoticaWalnut Yeast Roll
A Slovenian potica variation with a rich walnut filling rolled inside yeast dough and baked until set.
Prep
2h 30m
Cook
50m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 7gActive Dry Yeast
- 250mlWhole Milk (lukewarm)
- 70gWhite Sugar
- 10gVanilla Sugar
- 6gSalt
- 2pcsEgg
- 80gUnsalted Butter (melted)
Filling
- 300gWalnuts (finely ground)
- 80gHoney
- 60gRaisin
- 6gLemon Peel (finely grated)
- 2gCinnamon Powder
- 1pcsEgg White
Serving
- 20gPowdered Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the all-purpose flour, active dry yeast, white sugar, vanilla sugar, and salt in a bowl.
- 02
Add the whole milk, eggs, and melted unsalted butter, then knead until the dough is smooth and supple.
- 03
Cover the dough and let it rise in a warm place until doubled in size.
- 04
Mix the walnuts, honey, raisins, lemon peel, cinnamon powder, and egg white into a thick, spreadable mixture.
- 05
Roll the dough into a large rectangle, spread the filling evenly over it, and roll it up tightly from the long side.
- 06
Transfer the roll to a greased baking pan or loaf mold, seam side down, and let it rise again until puffy.
- 07
Bake at 180°C (350°F) until deeply golden and fully set.
- 08
Cool completely, then dust with the powdered sugar before slicing.
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