Potica
A yeasted roll with a walnut filling, coiled into a ring. Slovenian baking for every celebration.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: SaraKHintz · CC BY-SA 4.0