Dear SourdoughManiacs,

Potica, The Queen of Slovenian Festive Tables


Sweet stiff starter

  • 10 g active sd starter (mine is 100% hydration)
  • 40 g flour T500 (like all-purpose)
  • 15 g water
  • 15 g sugar

Mix all ingredients into a stiff dough, cover with cling foil and leave to double.

Final dough

  • 80 g sweet starter (doubled)
  • 450 g T500 flour

    Mix together:
  • 3 eggs
  • 150 g milk
  • 20 g rum
  • 80 g sugar
  • 6 g salt
  • 1 tea spoon lemon juice
  • 1 lemon zest
  • 70 g room temperature butter

    Add sweet stiff starter and the flour into a mixing bowl. Knead in a machine with a dough hook, slowly add the liquid mixture. And add 70 g room temp. butter when the dough is well developed. 

Walnut filling 

  • 500 g ground walnuts
  • 50 g cream (30% fat)
  • 4 tablespoons of rum
  • 1 egg
  • 60 g sugar
  • 50 g milk (add less/more if needed, the filling should be spreadable)


Mix everything together and leave covered to stand at least 4 h. Then adjust the consistency with a bit more milk.

Leave the final dough in a closed container for about 3-4 h (21 C), to rise about 30 %, then roll it about 0.8-1cm thick, spread the filling and roll it tightly. Put it in a buttered baking mold. Leave to double (mine took more than 18 hours, it’s a heavy filling). Egg-wash (eggs, cream and pinch of salt).


Bake in a preheated oven at 190 C, first 20 min covered then uncover and lower the temp to 180 C and bake until golden brown. Mine took about 1 hour.

Yours truly fermented, 

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