In Slovenian cuisine, the tradition of a festive table is deeply rooted—something we just can’t part with, no matter how hard we try.
Whenever we talk about Christmas dinner, surrounded by family at the table, our thoughts inevitably drift back to the customs of our grandparents, traditions we still cherish today.
Potica holds a special place in Slovenian cuisine; it is a unique Slovenian specialty, a symbol of national pride, and a dessert that has graced festive Slovenian tables for centuries.
Have you baked your Slovenian potica this year? Potica is officially protected at the EU level.
Baked across all Slovenian regions, poticas vary in names, fillings, dough types, and even shapes. There are over 100 different kinds of potica, with countless unique recipes for fillings—each household often has its own.
Traditionally rolled into alluring spirals filled with walnuts, hazelnuts, cottage cheese, poppy seeds, honey, tarragon, cream, or even cracklings, potica is an essential festive dish.
Slovenian Potica – The Queen of Desserts
Potica, a dessert known to our ancestors, holds the title of Queen of Slovenian Desserts. It is protected under the EU’s Guaranteed Traditional Specialty designation, with five officially recognized fillings: walnut, walnut with raisins, raisin, tarragon, and tarragon with cottage cheese.
Authentic Slovenian potica must be baked in a traditional mold, called a potičnik, ensuring the classic shape: round, with a hole in the center and a smooth or ribbed edge.
It must have 3–4 spirals, with larger molds allowing for 1–2 additional spirals. The smallest approved size for Slovenian potica is determined by a potičnik with a base diameter of 14 cm
Ingredients
Dough:
4 egg yolks
6 tablespoons sugar
6 tablespoons oil
1/2 liter milk
10 dag (100g) yeast
Pinch of salt
1 kg flour or slightly more
Filling:
70 dag (700g) walnuts
20 dag (200g) sugar
4 egg yolks
12 dag (120g) butter
2 dl milk
Whipped whites of 8 eggs
Cinnamon
Vanilla sugar
Soak overnight:
1 dl rum
10 dag (100g) raisins
Instructions
In a bowl, mix 30 dag (300g) flour, oil, sugar, salt, egg yolks, lemon zest, and warm milk (with yeast already activated in a small amount of milk). Combine thoroughly and gradually add flour, kneading by hand when it becomes too thick to mix.
Let the dough rise, covered, for 30 minutes.
For the filling, boil milk and dissolve butter in it. Scald the walnuts (keep some dry), cool the mixture, then add egg yolks and sugar. Add vanilla and cinnamon if desired. Gently fold in whipped egg whites.
Roll the dough to a thin layer (3–5mm), spread the filling evenly, and sprinkle with rum-soaked raisins and dry walnuts. Roll it up and place it in a greased mold.
Let it rise for another 30 minutes. Brush with milk, pierce with a knitting needle to the base, and press lightly.
Bake for 15 minutes at 200°C, then for an additional 45 minutes at 170°C. For thinner rolls, a total of 45 minutes is sufficient.
Once baked, brush with butter, invite loved ones to the table, and enjoy the best festive potica!
Festive Bread
The tradition of baking festive bread dates back to pagan times. Sweet, decorated milk bread symbolized a wish for health and abundance.
Meat Delicacies
In Slovenia, Christmas dinner often features turkey as the centerpiece. In some regions, traditional dishes like sausages or fish are served, but turkey remains the king of the holiday feast, celebrated at a fully laden table
Wine
Wine, in moderation, of course, is a staple of Slovenian festive dinners. On this special evening, it’s customary to toast with loved ones to the good things that have happened and the wonderful things yet to come.e.
Comments