December 20, 2018

Potica ~ #BundtBakers

"Cakes are special. Every birthday, every celebration ends with something sweet, 
a cake, and people remember. It's all about the memories" - Buddy Valastro

I am hosting the BundtBakers this month and although I do celebrate Christmas,  I thought it would be interesting to see some traditional cakes from other holidays celebrated at this time of the year - all made into bundt cakes.  Our theme this month is International Holiday Bundts and I am sure there will be something for everyone to try on our list of cakes.

The bundt I made is called Potica, which is pronounced po-TEET-sa. It is also known as povitica, kolachi, gubana, and bejgli to name a few, and there are other fillings such as poppyseeds, chocolate, and apple cranberry. It is a yeasted pastry that is typically served at Christmas-time in Slovenia and other Eastern European countries. The dough is rolled out into a large rectangle, spread with a walnut-raisin-honey filling, and then rolled up into a log shape and gently placed into a bundt pan and the ends are carefully joined.

This bundt is definitely a delicious showstopper and it looks way harder than it actually is to make. The dough comes together in no time at all, and whilst it is doing its thing for the first rise you can quickly prep the filling - feel free is change up the filling if walnuts and raisins are not your thing. My only hint would be to roll it out as thin as you can into the rectangular shape and then roll it as tight as you can once you have spread the filling on it.  By doing this you will get that nice spiral effect and everything should stay on the inside of the roll rather than leaking out.

Although the recipe does not call for it, powdered sugar makes for a nice presentation. A big slice, a nice cup of tea, a baking magazine in hand made for the perfect afternoon.

If you would like to know more about the Bundt Bakers and see what the other bakers made for the International Holiday Bundts theme please scroll down below the recipe.

Printer Friendly Recipe

Dough ~
  • 450g (3 cups) all-purpose flour
  • 2 teaspoons active dry yeast
  • 180ml (¾ cup) milk
  • 56g (2 oz) butter
  • 30g (2 tablespoons) sugar
  • ½ teaspoon salt
  • 2 large egg yolks
Filling ~
  • 300g (3 cups) walnuts
  • 160g (1 cup) raisins
  • 60g (3 tablespoons) honey
  • 2 large egg whites, beaten
  • 45ml (3 tablespoons) milk
  • 56g (2 oz) butter, melted
Topping ~
  • 15g (1 tablespoon) butter, melted

  1. In the mixing bowl, combine flour and yeast.
  2. In a small saucepan, add milk, butter, sugar, and salt; warm up mixture on the stove to about 43°C (110°F). 
  3. Add the 2 egg yolks and pour milk mixture over flour.
  4. Snap mixing bowl onto stand mixer and attach the dough hook., beat on low speed for 1 minute. Scrape down the sides of the bowl, then continue to beat for another 5 minutes (dough should have pulled away from the sides and cleaned the bowl.)
  5. Remove dough and shape into a ball, place in a lightly oil mixing bowl, cover with plastic wrap and allow to rise for about 1½ hours or until double in size.
  6. While dough is rising, prepare the filling by processing walnuts and raisins in food processor until fine. 
  7. Transfer to a large bowl and add honey, egg whites, milk, and melted butter; mix well.
  8. Turn dough onto a lightly floured surface and roll into a 46 x 51 cm (18x20-inch) rectangle.
  9. Spread filling evenly over the dough keeping to within an inch of the edges.
  10. Start rolling dough from the short edge into a jelly roll.
  11. Trim edges with a sharp serrated knife.
  12. Place seam side down in a well greased 10-cup Bundt pan and carefully join the ends.
  13. Cover with plastic wrap and let rise in a warm place for an hour.
  14. Bake in a preheated 165°C (325°F) oven 50 minutes or until golden brown.
  15. Remove and allow to cool in pan for 10 minutes.
  16. Invert onto wire rack and brush with melted butter then allow to cool completely.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and would like to join us, just send an email to Stacy at Our theme this month is International Holiday Bundts and is hosted by Felice from All That's Left Are The Crumbs

And don’t forget to take a peek at what other talented bakers have baked this month ~


  1. Your spiral is absolutely perfect, Felice! Well done! Your afternoon sounds ideal. I'd love a cup of tea, a slice of your beautiful potica and a baking magazine to peruse!

  2. What a gorgeous spiral! Such a lovely, festive, dish to serve and enjoy. It really does look perfect to enjoy with an afternoon cup of tea.

  3. Your potica is better than most of them I've ever seen, and I live in the country in which potica is made for every occasion. We, in the northern part of Serbia, call it štrudla (from German shtrudel). Magnific cake!


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