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Honey potica

Honey potica


  • 600 g flour
  • 1 teaspoon salt
  • 20 g yeast
  • 50 g sugar
  • 50 g butter
  • 2 egg yolks
  • 300 ml milk
  • 1 tablespoon rum
  • lemon zest




Add crushed yeast, a teaspoon of sugar and a spoonful of flour to the lukewarm milk. Stir and leave it in a warm place for yeast to rise. Mix butter, lemon zest, spoon of salt, egg yolks, rum, raised yeast and remaining sugar into the flour. Knead the dough until smooth, shape it into a ball and let it rest for about 30 minutes in a warm place to rise.

Put the honey, sugar and milk into the bowl and slowly cook for 10 minutes. Take the pot off the stove and mix in sweet cream, ground walnuts, crumbs, eggs and lemon peel. Turn dough onto a lightly floured surface. Spread filling evenly over the dough, sprinkle with raisins and roll it into a jelly roll. Place into a well greased pan and carefully join the ends. Potica should slowly rise for about 60 minutes. Make a few little holes into raised potica and than bake it for 60 min at preheated 160 degrees. Still warm brush it with honey diluted with water, invert onto wire rack and allow to cool completely.