Though in existence since the Stone Age, the The Republic of Slovenia did not become fully independent until 1991, making it a baby among its neighboring European countries. On Nov. 22 the former Yugoslavian territory celebrates Rudolf Maister Day, a holiday marking the day in 1918 when General Rudolf Maister took control of Maribor, Slovenia’s northern border. Maister is considered to be a great military hero as well as a poet and painter. On this day the Slovenian government gives a nod to its rich history and honors those who helped keep the country together in the face of other countries who wanted to control it.
Putting the military aspect aside, the great thing about looking at international holidays is learning about countries that are unfamiliar. Slovenia is a small country located on the southern side of the Alps and because of this is becoming increasingly more popular with skiing tourists. Other than mountains, the country is full of lush green forests and beautiful lakes. Slovenian food is strongly influenced by its neighbors, Austria (strudel), Italy (ravioli) and Hungary (goulash).

The potica is a special Slovenian cake that is also a holiday speciality in the Iron Range area of Minnesota, which has a large Slavic and Scandinavian heritage. Potica is made from a thinly rolled yeast dough that is layered with walnuts, butter, cream and vanilla, rolled into a spiral and baked to a crisp amber brown. If you are willing to do the work and roll out until you get very thin dough, give this recipe a try. Otherwise, there are several bakeries online that sell and ship it.
Potica
Ingredients
1 1/2 teaspoons active dry yeast
1/4 cup milk, lukewarm
1 teaspoon white sugar
3 tablespoons all-purpose flour
1 cup butter4 tablespoons white sugar
6 egg yolks
5 cups all-purpose flour
1 teaspoon salt
1 1/3 cups milk
1 cup butter, melted
12 ounces honey
1 1/2 pounds chopped walnuts
1 pinch ground cinnamon
Directions
Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.  Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.
Add 5 cups sifted flour, salt and 1 1/3 cup milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours. Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, walnuts and douse with cinnamon.  Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour at 350 degrees.