I'm now the potica maker in my family. I'm also a potter and when I discovered the poticnik or potitnica (traditional shaped pottery ring bowl) for baking the potica I knew I had to learn to make the complex form. It could have been lost except for a few Slovenian potters, I've been looking to Franc Kremzar and it seems now to have had a revival in Slovenia. Although metal glad to see you using the shaped bundt. My family had always used the loaf pans with the dough first rolled in from both sides thus eliminating the seam. My first try baking in the poticnik was also a first try with the tarragon and the chive. I went on intuition as I felt the recipes from the old Slovenian Women's Union cookbooks 40's-50's and contemporary recipes that referred back to them may not have been true to an even earlier time. A time when these early spring herbs would have been abundant when little other food was. In addition to quantities used was the sugar and rasins really a part of the chives potica. The savory potica get mentions but little more. Would love a video or any experience you or anyone may have on the savory or other unique forms of the potica, there deep history or how they should be done today. Forgive my selfishness for wanting more potica, I do enjoy your videos, thank you.
I loved watching this. My family came to Australia from Slovenia in the 70s and we still regularly cook Slovenian foods. My favourite is of course potica and my nannas recipe added sultanas in the walnut mix and it's so good 🥰
Awww! Thank you for sharing your story. This makes my heart so happy to hear that your Slovenian traditions are still strong. I’m so glad that you’re here.
Yes, fantastic....my Slovenian grandmother and I always put lemon zest and rum into our family's potica too. Thank you for sharing and blessings to you all. Z Bogom 😊💐
I am so excited that I found your videos Michelle! All my childhood favorites and more! This weekend's Father's Day menu is going to be a nice surprise for Ocka!
Thank you so much for your sweet message. I am so happy that you are here too! You just made my heart smile. I have an amazing Facebook group too called Slovenska Kuhinja with almost 20,000 members and on Instagram too the handle is Sloveniankitchenbymichelle 😊 XO
I love your delivery. Your voice is pleasant and your presentation is sincere and genuine. You say what needs to be said in a relaxed manner, but you don't chatter on nervously as some do. I enjoyed your video very much (and I wasn't even planning to make potica).
Once watching this video I subscribed right away. Then continued watching your other videos, wow, thank you. Very well instructed. I would love for the Potica to be in US measurements like your Apple Strudel. Your Momma is so precious
My Mom has the original recipe for povitica from her Slovenian grandmother that was given to her mother in 1920's. It's worn out but we laminated it years ago & use it to this day
Awww! That’s great! Thank you 🫶🏼My Christmas Shop is now open on my website. You can order that shirt and browse through many other beautiful unique items too. Thank you for being here. Here is a link to my website 👉🏻 sloveniankitchen.com/collections/christmas-shop-in-now-open
Thank you so much for Your kind comment. Yes I am sure you can swap it out for walnuts. If you try it please let me know your feedback. I would love to know what you think :)
I can't wait to make my first Slovenian Potica! I am looking for a hand crank grinder like the one in your lovely video I would like a stainless steel one I'm only finding plastic versions Any suggestions on where to locate one? Thanks
I’m sorry there might have been a glitch. Thank you for pointing that out to me. The full recipe is on my website: www.Sloveniankitchen.com. Click here and it will take you directly to the recipe: sloveniankitchen.com/blogs/desserts/traditional-potica-walnut-roll-recipe?_pos=3&_sid=72ec427c3&_ss=r
Svaka čast prvi put da sam nekome od prve lajkala I subscribe uradila , obožavam pojticu - orehnjaču , sutra ću odma da pravim , imam recepata dosta , ali svačiji volim oprobati . Ovo mi se sviɗa u kalupu . Pozdrav iz Kanade
Get me some butter and a good cup of coffee cuz it's as delicious for breakfast as it is for dessert! I use the egg whites in my filling, too. I've seen many recipes with yolks though.
hi, am i able to order this from you? i work at a nursing home and met a man there who was born in yugoslavia. he is going to pass away soon and i wanted to give him a taste of where he used to live. i'm not sure i am able to bake this the way you did..... i live in Massachusetts.
Please feel free to join my Facebook group “Slovenska Kuhinja” there are over 14,000 members. You can ask that as a question in the group. I’m hopeful someone in the group will be able to direct you on where you can find this dessert. You are so kind and thoughtful xo Michelle Join Facebook group here 👉🏻 facebook.com/groups/slovenskakuhinja/
They can split if the dough is rolled out too thinly, if they are over filled or if they are rolled too tight. Make sure to always prick the roll at the top before baking...I usually use a wooden skewer to prick the top of the walnut roll! I hope this helps. Michelle XO
When you put the roll to raise poke it with needle all trough and than let it rise. When it will be risen and just before putting it to an owen greas it with beaten joyk and poke again throug the same holes and putt it in the owen. It worked for me. I recommend you also to be very careful that flour and space where you make Potica is nicely warm all the time. And when you roll the dough and spread the filling make it in 1 to 2 ratio. Because the dough will rise and the filling will shrink during the bake. Pozdrav 🌞
How many cups of flour is in this recipe? I translated into 4 cups but then ended up adding at least 2 more. How do you avoid potics coming out too dry?
Hi Claire! 4 cups is definitely how much I would start with at first and then I always add more flour during the mixing process. The more you make it you will get a feel for the dough. I usually mix in a stand mixer for about 8-10 minutes and then when the dough comes together and is still a little bit sticky I finish kneading it on a floured surface. It eventually should feel smooth and soft. I hope this helps. Please don’t give up, I promise you will get a feel for the dough :) let me know how it turns out. Give it enough time to rise and double in size :) Michelle
If I ever asked my oma how much of ANYTHING, i got the response "enough". I learned. But here are two little tips I found out through trial and error. 1) If you have an electric stove, turn on the light while you are making the dough. This will warm up the oven nicely. You can also put a pan of boiled water in with the dough to help it rise. It ISN'T in the dough bole but beside it. This will help the rising. My kitchen is cold so that is why I do it. 2) This is just a personal taste and the way my oma did it, but if you could afford peanuts, you can grind them up and put them in, and raisins. And instead of an egg wash on the top, I use butter. I haven't made this in 30 years, so this year I'm going to do it again, and use my work mates as guinea pigs.
Potica always has to be done in a warm place - most important rule. Without opening doors and soo on. Please do not use peanuts, use regular walnuts. There are also traditional filings with dry pears, or with tarragon or ocvirki - pork skin. Dont forget to add lemon zest and rum and if you like also raisins. When you roll out the dough make it thiner than the layer of spread. And usually Potica is rolled in three swirls. Let Potica rise in a warm spot for more than an hour more like two hours. It will trun out perfectly!
It's actually much easier with a Digital Kitchen Scale. Here is list of reasons from an article in Southern Living Magazine: 1. Accuracy Measuring cups may be what grandma used, but they aren't the most accurate kitchen tool, especially if you are scooping directly out of a container. This packs the ingredient into the cup, and you might be adding nearly double the amount without realizing it. This is particularly a problem with flour-and it leads to crumbly, dry doughs. With a digital scale, you have the ability to measure ingredients to a fraction of an ounce or gram, so you'll be able to add the exact amount you need and no more. 2. You can effortlessly divide batter Or dough Use a scale to evenly divide cake batter among multiple pans. Simply zero the scale with the cake pan on top, and add batter. Repeat with each pan, adding the same amount until all the batter is used. Now you'll have perfectly even cake layers that will stack neater too. A digital scale can also help you divide dough into equal portions for perfectly identical dinner rolls or bread loaves. 3. No more fractions With a digital scale and weight measurements, it's easy to cut down or scale up recipes without awkward fractions. We've all had to cut a measurement like 3/4 cup by half, only to wonder how you're supposed to measure 3/8 cup of something, and end up googling the tablespoon conversion. Plus, if you've ever needed to convert between pounds and grams, it's a just a press of the unit button on a scale, no math required. 4. You don't need different measuring tools for liquids and dry ingredients While liquid measuring cups are far more accurate than their dry ingredient counterparts, it's still a pain to wash two sets of measuring tools. With a scale, you can measure both, and the only cleanup is to wipe off the scale if necessary when done. 5. Easier to measure wonky ingredients It's not easy to measure a cup of knobby walnuts. What about herbs? Is it a cup packed in or loosely shoved into the measuring cup? Or what about peanut butter, honey, or other sticky ingredients that once measured are a pain to get entirely out of the cup? All these ingredients are hard to neatly and consistently scoop into cup measurements, and are much easier to accurately measure by weight into a bowl. 6. Less cleanup With a scale you can measure everything into the same bowl using only one piece of equipment instead of multiple measuring cups. It will save you time and dishes. www.southernliving.com/food/kitchen-assistant/what-to-use-a-kitchen-scale-for#:~:text=With%20a%20scale%20you%20can,save%20you%20time%20and%20dishes.
Greetings from Australia. Michelle could you please tell me how many grams of Active dry yeast was used? My cousin in Sweden also wishes to make your Potica. Hoping to hear back from you soon. Many thanks, Slavica.
@@SlovenianKitchenbyMichelle Hi Michelle the only thing my cousin and I are a bit worried about is that most Potica recipes have around 6 to 8 grams yeast when using 450 to 500 grams flour. In your video you said to ….use 2 packets…..so that’s a total of 16 grams yeast used. We’re wondering why the large amount of yeast?
@@slavicachang7440 it equates to just over 2 Tablespoons of yeast. Pretty standard, especially for the size of Potica we make using our recipe. Happy baking.
Please can you tell me how long this keeps for? I have never made anything like this before. I am in UK and my son has a Slovenian girlfriend - I know she grew up with this cake so want to give her a taste of home! I'm not sure how it will turn out - I only have a hand mixer so dough will be mixed by hand and I am not used to working with yeast - what could possibly go wrong?? 😂. I'm sure she will appreciate the gesture and her family will know I am trying to make her feel welcome 😂😂
What a sweet gesture. She will love it so much. It will keep for 4-5 days in an air tight container. Please the Potica in a freezer bag and freeze up to 2 months.
You can print the full recipe from my blog: www.SlovenianKitchen.com or by tapping here: sloveniankitchen.com/blogs/desserts/traditional-potica-walnut-roll-recipe?_pos=3&_sid=77631387b&_ss=r
@mellouise1467 Best of luck! You’ve got this!!! Be patient with the rise of the dough, but don’t let it rise too much either. My recipe is very detailed. I know you can do it. Please let me know how it’s goes! ❤️
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
I'm now the potica maker in my family. I'm also a potter and when I discovered the poticnik or potitnica (traditional shaped pottery ring bowl) for baking the potica I knew I had to learn to make the complex form. It could have been lost except for a few Slovenian potters, I've been looking to Franc Kremzar and it seems now to have had a revival in Slovenia. Although metal glad to see you using the shaped bundt. My family had always used the loaf pans with the dough first rolled in from both sides thus eliminating the seam.
My first try baking in the poticnik was also a first try with the tarragon and the chive. I went on intuition as I felt the recipes from the old Slovenian Women's Union cookbooks 40's-50's and contemporary recipes that referred back to them may not have been true to an even earlier time. A time when these early spring herbs would have been abundant when little other food was. In addition to quantities used was the sugar and rasins really a part of the chives potica. The savory potica get mentions but little more. Would love a video or any experience you or anyone may have on the savory or other unique forms of the potica, there deep history or how they should be done today.
Forgive my selfishness for wanting more potica, I do enjoy your videos, thank you.
Thank you for sharing! I’m so glad you’re here too!
I loved watching this. My family came to Australia from Slovenia in the 70s and we still regularly cook Slovenian foods. My favourite is of course potica and my nannas recipe added sultanas in the walnut mix and it's so good 🥰
Awww! Thank you for sharing your story. This makes my heart so happy to hear that your Slovenian traditions are still strong. I’m so glad that you’re here.
Potica was a tradition at Christmas time in our house. We added sultanas and cinnamon. So good with a cuppa!
💕
Yes, fantastic....my Slovenian grandmother and I always put lemon zest and rum into our family's potica too. Thank you for sharing and blessings to you all. Z Bogom 😊💐
Wonderful...Happy Easter 🐣
I am so excited that I found your videos Michelle! All my childhood favorites and more! This weekend's Father's Day menu is going to be a nice surprise for Ocka!
Thank you so much for your sweet message. I am so happy that you are here too! You just made my heart smile. I have an amazing Facebook group too called Slovenska Kuhinja with almost 20,000 members and on Instagram too the handle is Sloveniankitchenbymichelle 😊 XO
Love your videos! My family is from Slovenia. Nice to see you capturing the recipes and food preparation that I saw growing up.
Thank you so much 😊 I am so glad that you’re here! ❤️❤️❤️
I love your delivery. Your voice is pleasant and your presentation is sincere and genuine. You say what needs to be said in a relaxed manner, but you don't chatter on nervously as some do. I enjoyed your video very much (and I wasn't even planning to make potica).
You are so kind. Thank you so much for your feedback. It is so greatly appreciated ❤️ take care :)
Živjo! I really like how you make traditional filling and that you keep your(our) tradition across the ocean. 💌
Thank you very much for your kind comments, tips and feedback. Najlepša hvala pa na zdravje in dober tek 🍷🥰
This is the best recipe I’ve come across so far, easy to follow and very informative, no guessing. Thank you!
Awww! Thank you so much for
Your kind feedback ❤️ It truly makes us so happy to hear this xo
The best potica, thank you for receipt 😘😘🥰😘🥰
Thank you so much 😊
Once watching this video I subscribed right away. Then continued watching your other videos, wow, thank you. Very well instructed. I would love for the Potica to be in US measurements like your Apple Strudel. Your Momma is so precious
Thank you so much for your kind message. I appreciate you following me and subscribing! God bless
Fantastic
Thank you very much ❤️ Will you be giving it a try? :)
My Mom has the original recipe for povitica from her Slovenian grandmother that was given to her mother in 1920's. It's worn out but we laminated it years ago & use it to this day
That’s so beautiful. How special is that. Thanks for sharing!
I have similar recipe. But, instead of milk in walnut filling, I use egg whites (from separated yolks) non beaten. It still comes out nice and soft.
Exelent
Wonderful - wish my mom cooked like this.
love it
💕
I had no idea that’s how you pronounce it 🙈🙈. Love love this dessert!!! ❤️❤️
💓💓💓
Beautiful ❤❤❤❤❤
Thank you so much 😊
Love potica! Great video
Thank you so much 😊
My gramma & mom made potica in a loaf but I will use the bundt pan next time, Your potica looks so pretty.
Thank you so much
Grandma always made it in a loaf pan too
Delicious! Your recipe is very similar to my mothers.
How can I order t shirt?
Awww! That’s great! Thank you 🫶🏼My Christmas Shop is now open on my website. You can order that shirt and browse through many other beautiful unique items too. Thank you for being here. Here is a link to my website 👉🏻 sloveniankitchen.com/collections/christmas-shop-in-now-open
Everything looks very delicious, Question: Can pecans be used instead of walnuts?
Thank you so much for
Your kind comment. Yes I am sure you can swap it out for walnuts. If you try it please let me know your feedback. I would love to know what you think :)
I can't wait to make my first Slovenian Potica! I am looking for a hand crank grinder like the one in your lovely video I would like a stainless steel one I'm only finding plastic versions Any suggestions on where to locate one? Thanks
Great! Maybe try a hardware store or even a bakery or deli and ask if they can help you find one!
Can you use a hand mixer?
My mom made potica for Christmas and Easter but she never shared her recipe. Thank you for this
I wouldnt use a hand mixer. The beaters would create too much air into the dough. A Stand mixer or mix by hand. Happy Potica baking!! :)
IS THERE A PRINTED RECIPE ANYWHERE?
Not yet! I am working on a website! Sign up for emails to be the first to know when I launch: www.SlovenianKitchen.com
Looks like you wrote the measurements for the walnut filling, BUT forgot to write the measurements for the dough!
I’m sorry there might have been a glitch. Thank you for pointing that out to me. The full recipe is on my website: www.Sloveniankitchen.com. Click here and it will take you directly to the recipe: sloveniankitchen.com/blogs/desserts/traditional-potica-walnut-roll-recipe?_pos=3&_sid=72ec427c3&_ss=r
Svaka čast prvi put da sam nekome od prve lajkala I subscribe uradila , obožavam pojticu - orehnjaču , sutra ću odma da pravim , imam recepata dosta , ali svačiji volim oprobati . Ovo mi se sviɗa u kalupu . Pozdrav iz Kanade
@user-ui3fu2ib8u ❤️❤️❤️
Get me some butter and a good cup of coffee cuz it's as delicious for breakfast as it is for dessert! I use the egg whites in my filling, too. I've seen many recipes with yolks though.
Mmmm! Yes! Thank you so much ❤️
hi, am i able to order this from you? i work at a nursing home and met a man there who was born in yugoslavia. he is going to pass away soon and i wanted to give him a taste of where he used to live. i'm not sure i am able to bake this the way you did..... i live in Massachusetts.
Please feel free to join my Facebook group “Slovenska Kuhinja” there are over 14,000 members. You can ask that as a question in the group. I’m hopeful someone in the group will be able to direct you on where you can find this dessert. You are so kind and thoughtful xo Michelle
Join Facebook group here 👉🏻 facebook.com/groups/slovenskakuhinja/
@@SlovenianKitchenbyMichelle amazing thank you
How do you know how much milk to add for the filling? It says 100-200.
It should be spreadable. If the nut mixture is too thick add more warm milk. I would start with 100 and slowly add more if needed :)
I make my potica in loaf pans. How do I prevent the crust from splitting on the top?
They can split if the dough is rolled out too thinly, if they are over filled or if they are rolled too tight. Make sure to always prick the roll at the top before baking...I usually use a wooden skewer to prick the top of the walnut roll! I hope this helps. Michelle XO
When you put the roll to raise poke it with needle all trough and than let it rise. When it will be risen and just before putting it to an owen greas it with beaten joyk and poke again throug the same holes and putt it in the owen. It worked for me.
I recommend you also to be very careful that flour and space where you make Potica is nicely warm all the time. And when you roll the dough and spread the filling make it in 1 to 2 ratio. Because the dough will rise and the filling will shrink during the bake.
Pozdrav 🌞
Hvala!!!!!!
How many cups of flour is in this recipe? I translated into 4 cups but then ended up adding at least 2 more. How do you avoid potics coming out too dry?
Hi Claire! 4 cups is definitely how much I would start with at first and then I always add more flour during the mixing process. The more you make it you will get a feel for the dough. I usually mix in a stand mixer for about 8-10 minutes and then when the dough comes together and is still a little bit sticky I finish kneading it on a floured surface. It eventually should feel smooth and soft. I hope this helps. Please don’t give up, I promise you will get a feel for the dough :) let me know how it turns out. Give it enough time to rise and double in size :) Michelle
Thank you! Would too much flour make it dry? Maybe I poked too many holes in it? 😊
@@clairekolberg9563 yes unfortunately too much flour would definitely make it dry.
👀😲😃😍
If I ever asked my oma how much of ANYTHING, i got the response "enough". I learned. But here are two little tips I found out through trial and error. 1) If you have an electric stove, turn on the light while you are making the dough. This will warm up the oven nicely. You can also put a pan of boiled water in with the dough to help it rise. It ISN'T in the dough bole but beside it. This will help the rising. My kitchen is cold so that is why I do it. 2) This is just a personal taste and the way my oma did it, but if you could afford peanuts, you can grind them up and put them in, and raisins. And instead of an egg wash on the top, I use butter. I haven't made this in 30 years, so this year I'm going to do it again, and use my work mates as guinea pigs.
That’s awesome!! Thanks for sharing and happy baking ❤️
Potica always has to be done in a warm place - most important rule. Without opening doors and soo on.
Please do not use peanuts, use regular walnuts. There are also traditional filings with dry pears, or with tarragon or ocvirki - pork skin.
Dont forget to add lemon zest and rum and if you like also raisins.
When you roll out the dough make it thiner than the layer of spread. And usually Potica is rolled in three swirls. Let Potica rise in a warm spot for more than an hour more like two hours.
It will trun out perfectly!
Please, convert grams into spoons and cups. It will be much easier.
To make this recipe I would strongly suggest using a kitchen scale to get the best result ❤️ Happy baking!! XO Michelle
It's actually much easier with a Digital Kitchen Scale. Here is list of reasons from an article in Southern Living Magazine:
1. Accuracy
Measuring cups may be what grandma used, but they aren't the most accurate kitchen tool, especially if you are scooping directly out of a container. This packs the ingredient into the cup, and you might be adding nearly double the amount without realizing it. This is particularly a problem with flour-and it leads to crumbly, dry doughs.
With a digital scale, you have the ability to measure ingredients to a fraction of an ounce or gram, so you'll be able to add the exact amount you need and no more.
2. You can effortlessly divide batter Or dough
Use a scale to evenly divide cake batter among multiple pans. Simply zero the scale with the cake pan on top, and add batter. Repeat with each pan, adding the same amount until all the batter is used. Now you'll have perfectly even cake layers that will stack neater too.
A digital scale can also help you divide dough into equal portions for perfectly identical dinner rolls or bread loaves.
3. No more fractions
With a digital scale and weight measurements, it's easy to cut down or scale up recipes without awkward fractions. We've all had to cut a measurement like 3/4 cup by half, only to wonder how you're supposed to measure 3/8 cup of something, and end up googling the tablespoon conversion.
Plus, if you've ever needed to convert between pounds and grams, it's a just a press of the unit button on a scale, no math required.
4. You don't need different measuring tools for liquids and dry ingredients
While liquid measuring cups are far more accurate than their dry ingredient counterparts, it's still a pain to wash two sets of measuring tools. With a scale, you can measure both, and the only cleanup is to wipe off the scale if necessary when done.
5. Easier to measure wonky ingredients
It's not easy to measure a cup of knobby walnuts. What about herbs? Is it a cup packed in or loosely shoved into the measuring cup? Or what about peanut butter, honey, or other sticky ingredients that once measured are a pain to get entirely out of the cup? All these ingredients are hard to neatly and consistently scoop into cup measurements, and are much easier to accurately measure by weight into a bowl.
6. Less cleanup
With a scale you can measure everything into the same bowl using only one piece of equipment instead of multiple measuring cups. It will save you time and dishes.
www.southernliving.com/food/kitchen-assistant/what-to-use-a-kitchen-scale-for#:~:text=With%20a%20scale%20you%20can,save%20you%20time%20and%20dishes.
Greetings from Australia. Michelle could you please tell me how many grams of Active dry yeast was used? My cousin in Sweden also wishes to make your Potica. Hoping to hear back from you soon. Many thanks, Slavica.
How wonderful!! Yes a package has 8 grams of yeast. Please let me know how it goes ❤️ Happy Baking!!! XO Michelle
There is 8 grams of yeast in package ❤️ Happy baking!!!! XO Michelle
@@SlovenianKitchenbyMichelle Hi Michelle the only thing my cousin and I are a bit worried about is that most Potica recipes have around 6 to 8 grams yeast when using 450 to 500 grams flour. In your video you said to ….use 2 packets…..so that’s a total of 16 grams yeast used. We’re wondering why the large amount of yeast?
@@slavicachang7440 it equates to just over 2 Tablespoons of yeast. Pretty standard, especially for the size of Potica we make using our recipe. Happy baking.
@@SlovenianKitchenbyMichelle Thanks so much Michelle! Xxx
I messed up somewhere. It burned on the outside and was wet inside
Please can you tell me how long this keeps for?
I have never made anything like this before. I am in UK and my son has a Slovenian girlfriend - I know she grew up with this cake so want to give her a taste of home!
I'm not sure how it will turn out - I only have a hand mixer so dough will be mixed by hand and I am not used to working with yeast - what could possibly go wrong?? 😂. I'm sure she will appreciate the gesture and her family will know I am trying to make her feel welcome 😂😂
What a sweet gesture. She will love it so much. It will keep for 4-5 days in an air tight container. Please the Potica in a freezer bag and freeze up to 2 months.
You can print the full recipe from my blog: www.SlovenianKitchen.com or by tapping here: sloveniankitchen.com/blogs/desserts/traditional-potica-walnut-roll-recipe?_pos=3&_sid=77631387b&_ss=r
Thank you so much for your reply - tomorrow is the day I try this!! 🤞 😊
@mellouise1467 Best of luck! You’ve got this!!! Be patient with the rise of the dough, but don’t let it rise too much either. My recipe is very detailed. I know you can do it. Please let me know how it’s goes! ❤️
È tipo la Gubana😍😍😍 mi manca la Slovenia 💔