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How To Make Walnut Potica


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Potica is one of many delicious traditional Slovenian dishes. It’s a roll cake, made with leavened dough, filled with various fillings. Most common and one of the tastiest potica is made with walnut filling. I’m going to show you exactly how to make walnut potica.

You’ll need:

  • Flat work surface

  • Clean tablecloth

  • Rectangular baking tin or bundt baking tin

  • A smile

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Ingredients for Potica:

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

The Method:

1.  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

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2.  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

3.  Place the dough into a bowl, cover with a napkin and set aside in a warm place for about an hour and leave it to rise.

4.  Prepare the filling. heat the milk, mixed with rum and sugar. Add the butter and vanilla extract. Pour the mixture over the ground walnuts. whip the egg whites until soft peaks and add mix them into the filling.

5.  When the dough rises, transfer it onto a clean, slightly floured cloth, that you previously spread on a flat surface. Roll it out into a square 0,2 inch thick with a rolling pin.

6.  Spread the filling over the square, leaving a 3/4 inch border at the outside edge.

7.  Roll up the dough into a log by lifting the cloth gently on one side.

8.  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.

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

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

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