Olga's Potica Recipe - Allrecipes.com

Olga's Potica

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"An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.
  2. Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.
  3. Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
  4. Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.
  5. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.
  6. Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2003

Just like grandma used to make! This recipe is delicious but a lot of work, to roll that dough out so thin you can read the newspaper through it. But if you are Slovenian you owe it to your heritage to make this at least once a year!

Most Helpful Critical Review
Nov 02, 2006

I've made and eaten potica all my life. This filling appears harder than it should. I've never used raisins nor would I. Ground walnuts are best and most nut stores sell them already ground.


16 Ratings

Dec 12, 2008

We have our own family recipe. Potica has been passed down in my family for four generations. We do NOT use raisins, and always use walnuts NOT pecans. Either use a cheesecloth or flat sheet on your table for rolling out. Sometimes you have to pull the dough to strech it out. Then you can lift the sheet on the side to have the dough w/filling roll nicely.

Dec 20, 2004

I've made potica, or povitica as my Croatian Grandma would say, for several years but was never satisfied with the dough recipe until I tried this one. It is very easy to work with, light and delicious. I increase the amount of raisins and walnuts and grind them into a spreadable paste using a food processor. Also, I add between 1/4 - 1/2 cup sweet red wine to the filling recipe.

Dec 11, 2003

This is only one of the many varieties of this slovenian pastry dishes. As one of the reviewers said - do it once a year. It is traditionaally made for Christmass or Easter and is really hard to make it "just right". My mother has been making it for 10 years now and she still hasn't mastered it.

Sep 01, 2003

One of the best desserts ever!

Dec 11, 2003

I decided I had enough practice in bread baking to take on one of the really difficult ones. I was right in thinking this bread would be a challenge. It's not a problem that potica takes some time to make--lots of breads take time, and this one does too. The challenge of this bread is rolling the dough out thin, yet not so thin that the filling seeps out. I did two loaves: one about 18 inches long and one about 14 inches long. The filling seeped out of the longer one (too thin layers) and the top layer of the fatter loaf split (otherwise it was fine). So, I'm going to keep practicing, because even though my loaves aren't as pretty as Olga's or Christine's, they tasted really good. Thanks Christine!

Dec 19, 2003

Very delicious potica. I ommit the raisins. This recipe is better than the bread we get from our Slovenian baker!!!!


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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