Cuisine of Slovenia’s Regions: Pajtičke – Buns with Nuts and Onion


Yeast dough

  1. 1 kg white flour,
  2. 30 g yeast,
  3. 1 tsp sugar.

Nuts and Onion Filling

  1. 100 g ground walnuts,
  2. 2 onions,
  3. 5 tbsp vegetable oil,
  4. 2 tbsp bread crumbs,
  5. 1 tsp salt,
  6. whole black pepper.


Before cooking, heat all the ingredients for yeast dough to room temperature. It is best to take them out of frig in the evening before the day of cooking. While the dough is growing, the temperature in the room should be 24–27 ºС. Before making the dough, you also need to sift the flour so that it becomes airier and softer.

Add 200 mL of warm water to the specified dough ingredients and knead smooth yeast dough. When making the dough, first slowly mix the ingredients with a hand-held electric mixer, gradually increasing the speed. Do not mix too long. The properly made dough does not stick to the dishes, hands and spirals. Beat quickly the raised dough. The two spirals of the mixer must pass through the dough only a few times to get rid of carbon dioxide and let oxygen inside. Then the dough must be covered with a cloth and set aside to rise.

Preheat oven to 160–170 ºС. Peel the onion and chop finely. Fry chopped onion in vegetable oil until it acquires a light golden colour. Add fried bread crumbs, ground nuts, salt and a pinch of freshly ground black pepper to the fried onion. Mix it thoroughly.

Roll up the dough into a layer, spread the filling over it and twist tightly. Cut the roll into slices 3–5 centimetres thick each, which should be evenly put into an oiled baking sheet. Put the baking sheet into the preheated oven for about 30 minutes.

Pajtičke (or potičke) are a great appetizer for vegetable and meat dishes. They also perfectly replace bread.