Slovenian Potica
photo by Kaja1955
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
-
Ingredients for the dough
- 500 g white flour
- 30 g yeast
- 120 g butter
- 80 g sugar
- 3 egg yolks
- 250 ml milk
- 1 tablespoon rum
- 1 lemon peel or 1 orange peel
- 1 tablespoon vanilla essence
- 1 pinch salt
-
Ingredients for the filling
- 500 g ground walnuts or 500 g ground poppy seeds
- 100 g sugar
- 100 g honey
- 100 ml milk
- 2 eggs
- 1 tablespoon vanilla essence
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1 lemon peel
- 2 tablespoons rum
directions
- Put flour in abowl, sifted if you like, add salt.
- In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
- Healt milk, melt fat.
- Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
- Stir again, add dissolved yeast and fat and stir into a medium thick dough.
- Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
- Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
- Knead it once and roll it out and spread it with the filling.
- Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
- Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
- Roll tightly, put in a mould, prick and leave to rise.
- Before baking, coat with a thin layer of milk and egg mixture – make sure the holes are not stopped.
- Bake 50 minutes at 190°C.
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