The Italian Potica Recipe is a sweet, rich bread rolled with a nutty filling. It’s soft, buttery, and full of warm flavor.
Potica (pronounced po-tee-tsa) is a traditional Italian and Slovenian dessert often made for holidays.
The dough is thin and soft, while the filling is creamy and sweet. It’s perfect with a cup of coffee or tea.
Once you try it, you’ll see why it’s a family favorite passed down through generations. Let’s learn how to make Italian Potica Recipe at home easily.
When I First Tried Italian Potica
I first tried Potica at my friend’s family gathering during Christmas. The smell of warm cinnamon and nuts filled the air.
When I took a bite, it melted in my mouth — soft bread with a sweet nut swirl. It was love at first taste. That moment made me want to learn how to bake it myself.
Recipe Card Info
- Recipe Name: Italian Potica Recipe
- Servings: 12
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 mins
- Course: Dessert, Bread
- Cuisine: Italian
- Calories: 320 kcal per serving
Equipment List
- Large mixing bowl
- Rolling pin
- Loaf pan or Bundt pan
- Whisk
- Saucepan
- Clean kitchen towel
- Mixer (optional)
Ingredients You Need for Italian Potica Recipe
For the Dough:
- 2 ½ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup warm milk
- ¼ cup melted butter
- 2 eggs
For the Filling:
- 1 ½ cups finely chopped walnuts
- ¼ cup sugar
- ¼ cup honey
- ¼ cup butter
- ½ teaspoon cinnamon
- ¼ cup milk
- 1 teaspoon vanilla extract
Step-by-Step Guide
1. Make the Dough
In a large bowl, mix warm milk, sugar and yeast. Let it sit for 5 minutes until bubbly. Add melted butter, eggs, salt, and flour. Mix and knead until soft and smooth. Cover the dough with a towel and let it rise for one hour.
2. Prepare the Filling
In a saucepan, melt butter over low heat. Add sugar, honey, milk, and cinnamon. Stir well. Remove from heat and add chopped walnuts and vanilla extract. Mix until smooth and slightly thick. Let it cool.
3. Roll the Dough
Once the dough has risen, roll it out on a floured surface into a large rectangle. Try to make it thin but not too thin, around ¼ inch thick.
4. Add the Filling
Spread the walnut filling evenly over the rolled dough. Leave a small border around the edges.
5. Roll It Up
Starting from one long side, roll the dough tightly like a jelly roll. Pinch the edges to seal it. Place it into a greased loaf pan or shape it into a ring in a Bundt pan.
6. Let It Rise Again
Cover the rolled dough and let it rise for another 30 minutes. This helps make it soft and fluffy after baking.
7. Bake the Potica
Preheat the oven to 350°F (175°C). Bake for 45–50 minutes until golden brown. The kitchen will smell amazing as it bakes.
8. Cool and Serve
Let it cool completely before slicing. Dust with powdered sugar if you like. Serve warm or at room temperature.
Tips to Make the Best Italian Potica Recipe
- Use fresh yeast for the best rise.
- Make sure the filling cools before spreading.
- Roll the dough evenly so it bakes uniformly.
- Don’t overbake; it should stay soft inside.
- You can add raisins or chocolate for extra flavor.
Serving Suggestions
Serve Italian Potica with coffee or hot tea. It’s perfect for breakfast or dessert. You can also serve it with whipped cream, fresh fruit or ice cream for a fancy touch.
Storage and Reheating Tips
Wrap leftover Potica in foil or plastic wrap. Store at room temperature for up to 3 days or in the fridge for a week. Reheat slices in the microwave for 10–15 seconds or toast lightly for a warm treat.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 40 g |
| Protein | 6 g |
| Fat | 15 g |
| Sugar | 18 g |
| Fiber | 2 g |
FAQs about Italian Potica Recipe
Q1: Can I use pecans instead of walnuts?
Yes, pecans work well and give a milder flavor.
Q2: Can I make the dough ahead?
Yes, you can chill it overnight and roll it the next day.
Q3: What makes Potica different from other sweet breads?
The thin layers and nutty filling make it unique.
Q4: Can I freeze Potica?
Yes, freeze it wrapped tightly for up to 2 months.
Q5: Why did my dough not rise?
The yeast might have been old or the milk too hot.
Conclusion
The Italian Potica Recipe is a true classic that fills your kitchen with warmth and sweetness. Each slice tells a story of tradition, family and love.
With its soft dough and nutty filling, it’s perfect for holidays or cozy mornings. Once you bake it, the aroma and taste will win everyone’s heart.
Try this simple version at home and enjoy a timeless Italian treat! preheating the oven, bake the loaves till golden brown.
Extra Wonderful Recipes
- Paula Deen Pimento Cheese Recipe
- Paula Deen Bread Pudding Recipe
- Ina Garten Shortbread Cookies Recipe
- Fanny Farmer Banana Bread Recipe
Italian Potica Recipe
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup warm milk
- ¼ cup melted butter
- 2 eggs
For the Filling:
- 1 ½ cups finely chopped walnuts
- ¼ cup sugar
- ¼ cup honey
- ¼ cup butter
- ½ teaspoon cinnamon
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
Make the Dough
- In a large bowl, mix warm milk, sugar and yeast. Let it sit for 5 minutes until bubbly. Add melted butter, eggs, salt, and flour. Mix and knead until soft and smooth. Cover the dough with a towel and let it rise for one hour.
Prepare the Filling
- In a saucepan, melt butter over low heat. Add sugar, honey, milk, and cinnamon. Stir well. Remove from heat and add chopped walnuts and vanilla extract. Mix until smooth and slightly thick. Let it cool.
Roll the Dough
- Once the dough has risen, roll it out on a floured surface into a large rectangle. Try to make it thin but not too thin, around ¼ inch thick.
Add the Filling
- Spread the walnut filling evenly over the rolled dough. Leave a small border around the edges.
Roll It Up
- Starting from one long side, roll the dough tightly like a jelly roll. Pinch the edges to seal it. Place it into a greased loaf pan or shape it into a ring in a Bundt pan.
Let It Rise Again
- Cover the rolled dough and let it rise for another 30 minutes. This helps make it soft and fluffy after baking.
Bake the Potica
- Preheat the oven to 350°F (175°C). Bake for 45–50 minutes until golden brown. The kitchen will smell amazing as it bakes.
Cool and Serve
- Let it cool completely before slicing. Dust with powdered sugar if you like. Serve warm or at room temperature.
Notes
- Use fresh yeast for the best rise.
- Make sure the filling cools before spreading.
- Roll the dough evenly so it bakes uniformly.
- Don’t overbake; it should stay soft inside.
- You can add raisins or chocolate for extra flavor
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
