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Walnut Potica


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One of many Slovenian traditional dishes is known as “potica”. It’s a rolled up festive cake, made of leavened dough with various fillings like walnut, carob, hazelnut, poppyseed, almond, cheesecurd, cream, honey, tarragon, mint, crackling, ground bacon, dried fruit, etc. Most common potica is the one with walnut filling, here is the recipe, or click HERE for a step by step guide how to make walnut potica.

Ingredients:

For the dough
  • 2 + 1/2 cups flour
  • pinch of salt
  • 3 tbs / 1 pack of yeast
  • 1/2 cup butter
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 tbs rum
  • 4 egg yolks
For the filling
  • 1 + 3/4 cups ground walnuts
  • 1  cup hot milk
  • 2 tbs rum
  • 2 egg whites
  • 4 tbs butter
  • 1 tsp vanilla extract
  • 3 tbs sugar

Method:

Mix the yeast with 3 tbs milk, 1 tsp flour, 1 tbs sugar and mash together until smooth. Set aside in a warm place for about 15 minutes, or until it becomes frothy. Meanwhile, prepare the filling. heat the milk, mixed with rum and sugar. Add the butter and vanilla extract. Spill the mixture over the ground walnuts. Blend the whites, so they become hard and add them to the filling.

Sift the flour and sugar into a bowl and mix well. Make a well in the centre, pour in the yeast mixture, then add the egg yolks, butter, milk, mixed with vanilla extract, rum and salt,  and mix throughly until you have a soft dough.

Put the dough onto a  floured flat surface and knead until smooth and no longer sticky. Place in a bowl, cover with a napkin and set aside in a warm place for about an hour so it rises.

Transfer the dough onto a clean, slightly floured cloth, that you previously spread on a flat surface. Prepare the rolling pin and roll it out into a square 0,2 inch thick.

Spread the filling over the square, leaving a 3/4 inch border at the outside edge. Roll up the dough into a log by lifting the cloth gently on one side.

Place around the prepared cake tin, ensuring the seam side is facing the centre of the tin. Cover and let it rest for about 1 hour.

Preheat the oven to 326F, put the cake in the oven and bake for 50 minutes, until golden brown.

Turn out onto a wire rack to cool, and when it’s cold, sprinkle with sugar powder.

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2 Comments

  1. Zdravo, super spletna stran! Zelo lepo oblikovana!
    Kako dolgo pa že obstaja? Ni še nobenih komentarjev. Morda zato, ker so prevodi v slovenščino ponekod malo hecni.
    Še moj način delanja testa za potico: bolje, da je malo bolj mokro kot presuho. Sestavine zmešam v veliki skledi in vse skupaj pustim v skledi, nič ne mesim, samo zmešam in pustim. Pokrijem z mokrim (dobro ožetim) prtičkom in dam za eno uro v pečico, ogreto na 50 C. Ko shaja vsaj na še enkrat toliko, stresem testo na pomokano desko, prerežem na polovico, dam eno polovico nazaj v posodo in pokrijem s krpo, drugo polovico pa razvaljam, namažem in dokončam. Nič ne gnetem, ker me sicer boli križ. Še vedno je ratalo, skorjica nikoli ne odstopi. Pa še to: spečem v silikonskem modelu iz naše trgovine (http://designetc.org/spletna-trgovina.html?page=shop.product_details&flypage=flypage_images.tpl&product_id=153&category_id=18). Drugo polovico razvaljam in dokončam, medtem ko se prva potička že peče, dam v podolgovat model – iz silikona seveda – in zamrznem. Odmrzuje se kakšnih 10 ur: daš zjutraj v hladilnik in ko prideš iz službe, daš v pečico. Čisti užitek!
    Želim veliko uspeha s spletno stranjo!
    Darja

  2. Hvala za komentar! Spletna stran je novejša in je še v fazi gradnje. Prevajalnik v slovenščino pa je preko googla, zato so prevodi res rahlo smešni. Je pa stran namenjena širši javnosti, in predstavitvi slovenske kuhinje svetu, zato je tudi v angleščini.
    Lep pozdrav, BigFATcook

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