Buckwheat potica with hazelnuts


  • ½ l buckwheat flour 
  •  ½ l of salted boiling water 
  •  2 tablespoons of warm milk 
  •  3 dag of yeast  
  • ¾ l soft white flour (8 dag butter can be added if desired)

Beat the buckwheat flour with salted boiling water in the bowl and mix with the cooking hob to cool slightly. Add yeast, which was mixed with two tablespoons of warm milk, and optionally butter. Mix well and knead with flour. Sprinkle the dough over the top with flour, cover with a kitchen towel and place in a warm place to rise. Roll up the dough on the work surface and roll it as thin as possible and cut it into the shape of a rectangle. Thus, the dough is ready to add filling.


  • 4 spoons of honey 
  • Small grated orange or lemon peel
  • 1 -2 fist finely chopped or minced hazelnuts 
  • Pinch of cinnamon 
  • 1 small handful of breadcrumbs

Roll out the risen dough very thinly and pour it with honey, which was previously cooked for a few minutes and then cooled slightly. Sprinkle with finely chopped orange or lemon zest and ground hazelnuts, a pinch of cinnamon and a small handful of breadcrumbs. Roll tightly into a roll and place in a pot where it should rise. Coat the risen potica with beaten egg or milk and bake for a good hour at 200 degrees.

(Source: Bogataj. J., 2014. Potice iz Slovenije, Založba Rokus Klett)