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They say in Slovenia the holidays smell of Potica. Find out the recipe for this delicious traditional Slovenian pastry.
Dough:
600 g flour
1 teaspoon salt
20 g yeast
50 g sugar
50 g butter
2 egg yolks
300 ml milk
1 tablespoon rum
lemon zest
Filling:
300 g honey – you can use any Slovenian honey or you can try something different with honey vanilla and cinnamon spread
150 g sugar
100 ml milk
2 eggs
150 g sweet cream
250 g ground walnuts
50 g crumbs
lemon zest
120 g raisins
Add crushed yeast, a teaspoon of sugar and a spoonful of flour to the lukewarm milk. Stir and leave it in a warm place for yeast to rise. Mix butter, lemon zest, spoon of salt, egg yolks, rum, raised yeast and remaining sugar into the flour. Knead the dough until smooth, shape it into a ball and let it rest for about 30 minutes in a warm place to rise.
Put the honey, sugar and milk into the bowl and slowly cook for 10 minutes. Take the pot off the stove and mix in sweet cream, ground walnuts, crumbs, eggs and lemon peel. Turn dough onto a lightly floured surface. Spread filling evenly over the dough, sprinkle with raisins and roll it into a jelly roll. Place into a well greased pan and carefully join the ends. Potica should slowly rise for about 60 minutes. Make a few little holes into raised potica and than bake it for 60 min at preheated 160 degrees. Still warm brush it with honey diluted with water, invert onto wire rack and allow to cool completely.