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Ricotta Lemon Potica (Roll)
#Pastries and sweets
Aromatic and soft

Ricotta Lemon Potica (Roll)

Ricotta Lemon Potica is a delicious, aromatic, soft, sweet roll that is perfect for holidays such as Easter and Christmas.

Ricotta Lemon Potica (Roll)
This Slovenian sweet roll called Potica is incredibly soft and delicious. Both of our mothers loved it so much that they asked for the recipe right after taking the first bite. This says a lot since both of them are excellent Potica bakers themselves. Though traditionally, Potica is not made with lemon and ricotta, we just love how fresh and light this particular combination is for the holiday table. The citrus flavor is very intense, making it perfect for occasions like Easter and Christmas.

Soft and fluffy Ricotta Lemon Potica (Roll)

These are the top reasons why we adore this recipe:

  • the dough is soft, delicious, and not overly sweet
  • a gorgeous filling made with lemon and ricotta that takes us to the Mediterranean
  • kids and adults like it
  • fantastic choice for celebrations and holidays like Easter and Christmas
  • feel free to store at room temperature or freeze

Ricotta Lemon Potica (Roll)

Essential ingredients

Here's a little more information about the ingredients - you can find the whole recipe below.

Flour - feel free to use all-purpose or cake flour for this recipe.

Yeast - use instant dry yeast or fresh yeast. You can find the amounts below.

Lemon - we need grated lemon zest of two lemons and freshly squeezed juice. They will both add flavor to our Potica.

Limoncello - is an amazing lemon liquer. It's incredibly aromatic and perfect in this dessert. You can leave it out or use rum, but the flavor will be less intense.

Ricotta is a gorgeous addition to this recipe, making this Potica creamy and milky. 

Ricotta Lemon Potica (Roll)

Ricotta Lemon Potica (Roll)

Storing and freezing

Feel free to store this Ricotta Lemon Potica in two ways.

Add the sliced or whole Potica to an airtight container and store it at room temperature for up to 3 days.

Feel free to freeze the Potica. When it cools, transfer it to a freezer bag or airtight container and freeze it for up to 2 months. Defrost in the fridge overnight or in the microwave.

How to make Ricotta Lemon Potica (Roll) at home (video)

Check this quick video to master making Ricotta Lemon Potica (Roll) at home. 



Next, make these festive desserts


Lets get cooking!

  • makes
    bundt cake pan (24CM / 9-INCHES)
  • preparation:
  • proofing:
  • bake:
  • total time:
    minutes (+proofing)


  • Preparation

    We traditionally bake potica in a cake pan called "Poticnik." It's similar to a bundt cake pan, so you can use that. Grease a 24cm or 10-inch bundt cake pan with butter and set aside.

  • Knead and first proofing

    Add flour, yeast, lukewarm milk, egg yolks, sugar, vanilla, and rum (optional) to a bowl of a stand mixer fitter with a dough hook. Or use a simple bowl (if you’re going to knead with your hands). Knead for 5 minutes with your stand mixer or 10 minutes by hand. Add the butter and knead into an elastic dough. Cover the bowl with a kitchen towel or cling film and leave to proof at room temperature for 60 - 90 minutes or until doubled in size.

  • Lemon filling

    Add sugar and grated zest of two lemons to a small bowl. Rub between your fingers for the sugar to infuse the lemon flavor. Add Limoncello, freshly squeezed lemon juice, and egg yolks. Beat to combine with a whisk, then add to a non-stick pan. Place over low heat. Cook for 5-6 minutes, stirring continuously to prevent scrambled eggs from forming. It should not boil.

    When you run your spatula on top of the bottom, the lemon mixture should stay in one place for a second. That’s how you know it has thickened enough.
  • Lemon filling

    Remove from the heat, and add the butter into a warm lemon mixture. Stir well to incorporate. Set aside and bring to room temperature. Stir in the ricotta, semolina, and flour for a smooth mixture. Refrigerate for 30 minutes.

  • Potica

    Sprinkle your working surface with flour. Place your dough on the working surface and roll into a 30 cm x 60 cm (12-inch x 24-inch) rectangle. Spread the Lemon Ricotta filling, leaving an 8cm (3-inch) edge on top. Roll into a tightrope. Start rolling on the short side that’s closest to you. Gently transfer the Potica into the prepared pan with a seam-side down.

  • Second proofing

    Cover the potica in the pan with a damp cloth or cling film and leave to proof for 60 - 90 minutes at room temperature or until doubled in size. Set a rack in the middle of the oven and preheat it to 180 °C or 350 °F.

  • Bake and serve

    Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Transfer the potica to the preheated oven. Bake for 50 minutes at 180 °C / 350 °F. Cover the potica with aluminum foil after about 30 minutes if it is browning too quickly. When baked, remove from the oven. Let cool slightly for about 5 minutes, then invert onto a wire rack and remove the pan. Leave the potica to cool, then sprinkle with icing sugar and serve. Enjoy.


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