Slovenia / Dessert
Potica
A yeasted roll with a walnut filling, coiled into a ring. Slovenian baking for every celebration.
Ingredients
- Flour700 g
- Milk, warm300 ml
- Dry yeast10 g
- Butter150 g
- Egg yolks4
- Sugar120 g
- Walnuts, ground600 g
- Cream200 ml
- Honey3 tbsp
- Rum2 tbsp
- Cinnamon1 tsp
- Lemon zest1
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes, until it foams.
Knead a dough from the flour, the yeast mixture, yolks, sugar, softened butter, zest and salt. Work it fifteen minutes.
Leave it somewhere warm for an hour and twenty, until it has doubled.
Warm the cream with the honey, pour it over the ground walnuts, add the rum and cinnamon and cool it to lukewarm.
Roll the dough into a rectangle three millimetres thick and spread the filling, leaving two centimetres clear at the edges.
Roll it up tightly from the long side, lay it in a ring tin seam down and let it prove forty minutes.
Prick the roll in several places with a skewer and bake at 170 °C for an hour, to a deep gold.
