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Have you ever thought of all the different creatures that live around us? We can’t always see them but if we are really quiet, we may hear them. This activity provides an introduction to getting to know a space through a creative form of ‘mapping’ and connecting to nature through the senses. This activity encourages children and young people to use their sense of hearing to make a sound map of an outdoor space, taking notice of what they can hear and where it is coming from.Alternatively, this activity can be adapted to ‘map’ textures using our sense of touch. See the Texture mapping activity for this format. This activity also works well with 3D Model making.

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Hallo! My name is Ajda Bračič. We were in the city of Graz, which is decorated with festive lights. Here you can see the stairs to the beautiful castle from which you have a view of the entire city.

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 Hello! My name is Ajda Bračič.We were in the village of Starošince. This village was declared the most beautiful village with Christmas lights. I highly recommend visiting this village. Every house has its own Christmas lights.

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Motorsports are very interestning to watch especially, when you can hear the cars that are racing. you can also smell the gasoline.

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Walking in the snow

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Franz Kafka - Rotating Head by David Cerny, Charvátova, New Town, Prague, Czechia

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Franz Kafka - Rotating Head by David Cerny, Charvátova, New Town, Prague, Czechia

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Franz Kafka - Rotating Head by David Cerny, Charvátova, New Town, Prague, Czechia

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Sailing represents a part of my life. It’s exciting to feel the wind in your hair and you can smell the ocean, which is soo calming but your also filled with adrenaline.

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Celje

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50 grams of sugar, 1 vanilla sugar, 100 grams of butter, 1 egg, 2 deciliters of milk, 150 grams of flour, 1 baking powder, 50 grams of chopped hazelnuts, 200 grams of chopped chocolate. These muffins have a great chocolate flavor that melts in your mouth.

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Celje is a wonderful city located in Slovenia and is full of attractions, beautiful corners of nature and the city, and full of various events. I attended one of them myself last year, when we celebrated the New Year 2026 at Krekov trg together with the music group Vzrock.

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Črno jezero or Black Lake is located in Pohorje. It is surrounded by a spruce forest, which appears black due to the dark organic silt at the bottom, although the water is crystal clear. In winter, the frozen lake is hidden under a white blanket of snow.

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Hočko Pohorje is best known for its beautiful nature, meadows, forests and breathtaking views of part of the city of Maribor and other landscapes. It is perfect for people who want to relax and connect with nature. It also offers tourists modern and comfortable cabins for overnight stays.

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Malgrat de Mar is a beautiful seaside resort on the border of the Costa Brava and Barcelona, ​​offering a relaxed atmosphere, 4.5 km of clean sandy beaches and excellent connections to Barcelona. It is ideal for families and couples, combining sunbathing, water sports and exploring nature.

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Bali is a picturesque Indonesian island known as the "Island of the Gods," characterized by Hindu culture, volcanic mountains, lush rice fields, and tropical beaches.

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Blejski vintgar, Turistično društvo Gorje, Podhom, Zgornje Gorje

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Blejski vintgar, Turistično društvo Gorje, Podhom, Zgornje Gorje

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Blejski vintgar, Turistično društvo Gorje, Podhom, Zgornje Gorje

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The Vintgar Gorge (or Bled Vintgar) is a 1.6 km long picturesque gorge near Bled, carved out by the Radovna River. Wooden footbridges and bridges, set into steep cliffs, lead along pools, rapids and waterfalls, and the path ends at the 13-meter Šum waterfall. It is a beautiful, easily accessible natural attraction, perfect for refreshing on summer days.

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Blejski vintgar, Turistično društvo Gorje, Podhom, Zgornje Gorje

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Blejski vintgar, Turistično društvo Gorje, Podhom, Zgornje Gorje

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Blejski vintgar, Turistično društvo Gorje, Podhom, Zgornje Gorje

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Frozen sea.

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Afternoon drive.

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Above the fog.

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Special kind of salty Finnish pie, very tasty.

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These savory Karelian Pies (karjalanpiirakka) are a favorite in Finland. Rice porridge in a rye crust, baked until golden. These pastries are eaten at breakfast or lunch.

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Sweet Slovenia dessert

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Potica, also known as the traditional Slovenian walnut roll, is a cherished symbol of Slovenian heritage and family tradition. This soft yeast bread, filled with finely ground walnuts, butter, sugar, and gentle spices, has graced Slovenian tables for generations - from Christmas and Easter to weddings and joyful family gatherings.

The origins of Potica date back hundreds of years, with each region of Slovenia putting its own unique spin on the recipe. In some families, the dough is rolled thin and the filling spread generously, while in others, special techniques create beautiful swirls that reveal the nutty goodness in every slice. Baking Potica is often a family affair, with children helping to roll the dough and elders sharing stories of past holidays.

This traditional Slovenian dessert is loved for its soft, tender dough, rich nutty filling, and the comforting aroma that fills your kitchen while it bakes. Each bite tells a story - a story of Slovenian culture, family celebrations, and timeless culinary craftsmanship.

In this post, you'll find a detailed, step-by-step Potica recipe, video instructions, and helpful tips to ensure your Slovenian walnut roll comes out perfectly every time. Whether you're a seasoned baker or trying Potica for the first time, this recipe brings a piece of Slovenia's heart straight to your table.

Dober tek!
Watch the step by step video instructions -> https://youtu.be/85VUPDIlHTs
***RECIPE WAS REVISED ON December 21, 2025

INGREDIENTS

2 x packages Active dry yeast (14g total) or 42g Fresh Yeast

1 Tbsp sugar

1/2 cup warm milk

*Place the above ingredients into a mug. Stir well and set it aside for the yeast to activate.

450g all purpose flour, sifted - You will need more flour during the mixing process. I only ever start with 450g and then add more flour as I mix the dough

1 tsp salt

70g butter, room temperature

4 x large egg yolks

1-2 Tablespoons dark rum

80g to 100g sugar

1 Tbsp lemon zest + (*optional 1 tsp lemon juice)

200 ml warm whole milk (add more if required)

1 package of Dr Oetker vanilla sugar or 1 tsp vanilla extract

1. Sift the flour into a large bowl. Set aside.

2. In a medium bowl beat egg yolks, butter, and sugar until a pale yellow consistency. Next add the rum, vanilla and lemon zest *optional 1 tsp lemon juice. Beat for about 2 minutes.

3. Make a well inside the center of the flour, sprinkle 1 tsp salt around the edges. Then pour the yeast in the center "well". Next add in the egg yolk mixture, and 200ml of warm milk. Mix for about 8-10 minutes with a stand mixer using the dough hook attachment or mix by hand.

4. The dough may be a little runny, add some more flour about 1 Tablespoon at a time * if it seems too dry add some warm milk, little bit at a time.

5. After 8-10 minutes remove the dough from the bowl, it should be separating from the bowl when mixing and still a little sticky. Sprinkle some flour onto the surface that you are working on and continue kneading by hand until your dough becomes a nice soft, smooth ball.

6. Place the dough into a bowl. Cover it with clear plastic wrap and a kitchen tea towel. Place the bowl in an area away from the window or draft. Allow the dough to rise and double in size for about 1 1/2 to 2 hours.

7. While the dough is resting, make the walnut filling.

Walnut filling

200ml of warm milk

40g of butter

600g of ground walnuts

100g - 150g sugar *or 75g honey

1 Tbsp lemon zest

1 package Dr Oetker Vanilla sugar or 1 tsp vanilla extract

1 Tbsp dark rum

4 x Egg whites

1. Place a small pot on low temperature on the stove and melt the butter with the milk.

2. Place the ground walnuts into a bowl. Pour the warm milk & butter over the ground walnuts.

3. Add the sugar, rum and lemon zest. Mix until well combined and set aside to cool down.

4. Whip the eggs whites until you get a nice fluffy consistency.** Important: do not add the whipped egg whites to the walnut mixture until it is cooled down. You don't want to end up with scrambled eggs.

5. Add the egg whites to the cooled walnut mixture. Mix until well combined.

Making the Potica

1. Place a large tablecloth on top of the surface that you are working on. Sprinkle it with flour.

2. Place the risen dough on top of the floured tablecloth. Start rolling out the dough. Shape the dough into a large square or rectangle, depending on the size of the pan you are using. * If you are using a round 9" bundt pan, you want it to be around 20" x 20"

3. Once you have rolled out the dough, add the prepared walnut filling

4. Roll up the dough, pressing slightly as you roll to help get some of the air out.

5. Butter the pan or bundt pan that you are using. *Helpful tip: Roll up a kitchen tea towel and measure the inside of the bundt pan to see how long the Potica or walnut roll needs to be before you cut it and place it into the bundt pans or pans that you will be using to bake the Potica in.

6. Place the Potica in the buttered pan(s). Use a wooden skewer to poke holes into the Potica. Poke generously all over. Cover up the Potica with a kitchen tea towel. Allow to rest and rise for another 30-60 minutes. *It all depends on how warm your kitchen is.

7. After the second rise, beat 1 egg, and give the top of the Potica an egg wash.

8. Using the wooden skewer, re-poke the holes again (bringing the skewer right down to the bottom), after you brush on the egg wash, so there will be a proper air flow when the Potica is baking.

9. Bake the Potica in a 350F over for about 45 minutes. After the 45 minutes lower the heat to 325F, and bake for an additional 10-15 minutes.

10. The Potica is done baking when the top has a beautiful bronzed colour. Remove it from the oven and allow to rest for about 2 minutes. Then place it upside down on a cooling rack. Leaving the pan over it while it is cooling down. Once it has cooled down completely. Place the Potica onto a serving plate with the topside facing down. Sprinkle the Potica with some powdered sugar (icing sugar) and serve! Dober tek ❤️

If you enjoy traditional Slovenian desserts, you may also love my POTICA ROLLS. (click here)

📌 Tips for Perfect Potica

Always let the dough rise in a warm, draft-free spot.

For a smooth roll, use a light touch when spreading the walnut filling.

Poking holes with a skewer helps prevent large air bubbles.

The flavor deepens after 1 day - perfect for make-ahead baking!

Frequently Asked Questions About Potica

❓What is Potica?

Potica is a traditional Slovenian sweet bread made from soft, yeast-based dough and filled with ground walnuts, sugar, and spices. It's typically served during holidays like Easter and Christmas, and is considered one of Slovenia's most iconic desserts.

❓Can I make Potica ahead of time?

Yes! Potica actually tastes even better the next day as the flavours develop. You can bake it a day in advance and store it tightly wrapped at room temperature for up to 3-4 days.

❓Can Potica be frozen?

Absolutely. Once cooled, wrap Potica tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, let it thaw at room temperature - you can warm slices in the oven before serving.

❓Can I use different fillings in Potica?

Yes! While walnut is the most traditional, other popular fillings include poppy seeds, hazelnuts, tarragon, or even cottage cheese ( skuta). Just be sure the filling is not too wet or runny.

❓Why does my Potica sometimes separate or have gaps?

This can happen if the dough is rolled too tightly, the filling is too moist, or if the bread wasn't pricked well before baking. Be sure to poke holes with a skewer and gently press the dough as you roll to prevent air pockets.

❓Do I need a bundt pan to make Potica?

Not necessarily. You can also bake Potica in a loaf pan or roll it into a log and bake it on a tray. However, a bundt pan gives it that beautiful, traditional ring shape.

I'd love to see your beautiful Potica creations! I hope this traditional Slovenian recipe becomes a new favourite for you and your family. If you try it, please share a photo and tag @slovenska_kuhinja or #sloveniankitchen on Instagram or Facebook - I love seeing what you bake!

With love,
Michelle Pušič Ryall ❤️

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Traditional Slovenian Potica Recipe (Authentic Walnut Roll)

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Discover an authentic traditional Slovenian potica recipe made with soft yeast dough and rich walnut filling - just like our grandmothers baked.

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Sweet tasty dessert

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Churros, sweet Mexican fritters rolled in cinnamon sugar, are easy to make. They’re excellent as-is, or serve them with chocolate sauce for dipping.

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The largest canyon in the world is truly amazing to see in person. There is also a walking trail where you descend 30 meters from the cliff and are then 1220 meters above the ground. It is really beautiful and interesting, so you should definitely see it.

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We ate yummy pizzaaa in Maribor!!!!!!!!

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Playa Chica