Traditional Slovenian recipe for POTICA + some products for your easter table

What are holidays without Potica in Slovenia? Every home has at least some piece of potica during holidays on the table. We are extremely proud that the good word and taste about potica is spreading. If you would like to try this tasty sweet during Easter, we have a recipe for you. But if you don’t like to bake, you can still put some potica on your table – we have plenty of Slovenian products made by local designers with potica on them – so your table will be festive.

Slovenian products made by local designers

The bestseller:

Socks Potica >>

Hand printed home textile for your easter table:

Hand printed Tea towel with potica (available in different colours) >>

Hand printed Set of two table napkins >>

Hand printed Apron >>

Hand printed bread bag >>

Hand printed bread basket >>

Hand printed Table runner >>


Traditional Slovenian recipe for POTICA



  • 1 kg plain flour
  • 30 g yeast
  • 3-4 egg yolks
  • 300 ml lukewarm milk
  • 120 g butter
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • fat for the mould


  • 600–700 g walnuts
  • 200 g honey
  • 50 g sugar
  • 100–200 ml milk
  • 1 egg
  • ground cinnamon
  • rum 
Cook eat Slovenia | Kuharska knjiga | Cook book

This photo is from the cookbook COOK EAT SLOVENIA with tradicional Slovenian recipes


Prepare the dough in a warm room. Mix and stir the flour with a teaspoon of salt, stir the yeast with a teaspoon of sugar, 2 tablespoons of flour and 200 ml of lukewarm water or milk. Leave in a warm place to rise. Make a hole in the middle of the flour; add whisked eggs, yeast, melted butter and sugar into the hole. Add lukewarm milk while stirring. Beat the dough for 15 minutes or until bubbles appear and the dough separates from the bowl. Sprinkle some flour on the beaten dough; cover the dough with a cotton cloth and leave in a warm place to rise.
To prepare the filling, crush or grind the walnuts and pour some hot sweetened milk over them. Heat up the honey until it liquefies. Add the honey and cinnamon to the walnuts. Leave the filling to cool off. Add one or two eggs to the filling and mix thoroughly. Roll out the dough until it is ½ cm thick and spread it with the warm filling. Roll tightly and put it in a greased mould. Leave the potica to rise slowly. It will also rise during baking. Before baking, cover the potica with a whisked egg. Bake for an hour; when finished, leave it in the mold for 15 minutes to cool off. Sprinkle the potica with powdered sugar if you like.