Pehtranova potica, or "pehtranka" as we call it, is one of the most popular classic traditional Slovenian holiday dishes. A delicious potica with tarragon filling, cream, eggs and sugar can also be prepared just like that, for a nicer day. Let's check how.
Tarragon trail is one of the most delicious traditional of Slovenian paths, which according to old customs was prepared especially for Easter. Why would you buy ready-made, if you can bake a fragrant dish yourself and make your loved ones happy with it?
Tarragon potica - recipe
Ingredients for sourdough for potica:
- 500 g of white flour
- 70 g of butter
- 200 ml of milk
- 2 eggs
- 40 g of yeast
- 60 g of sugar
- a spoonful of rum
- 1 vanilla sugar
- ½ tsp grated organic lemon peel
- pinch of salt
Ingredients for the filling:
- 150 g of chopped tarragon
- 100 g of butter
- 100 g of breadcrumbs
- 180 g of sugar
- 2 eggs
- 180 ml of sweet cream
- 1 vanilla sugar
Ingredients for coating and sprinkling:
- 1 egg
- milk
- icing sugar
READ MORE: Recipe: homemade walnut potica
Tarragon potica - preparation process:
First, prepare the yeast. Crumble the yeast into the bowl, add a spoonful of sugar and some flour and pour warm milk into the ingredients. Mix and leave to rise 10 minutes. Then we start preparing the yeast dough. Mix the egg yolks with the sugar until foamy. Sift the flour into a large bowl and make a well in the middle, into which you pour the yeast. Add heated butter, foamy egg yolks, a spoonful of rum, half a teaspoon of grated organic lemon peel and a pinch of salt. Knead the ingredients into a flexible and smooth dough, shape it into a ball, cover it with a kitchen towel and leave it rise for about 40 minutes. While it is rising, prepare the tarragon filling. Melt the butter in a pan and fry the crumbs on it, set them aside and let them cool. Carefully separate the eggs. Beat the egg whites until stiff. Add crumbs, sugar, cream to the yolks and mix. Then slowly and carefully mix the egg white snow into the mixture. Mix lightly. Baking tray grease well and sprinkle with breadcrumbs. Roll out the dough on a floured table to the thickness of a finger and cover it generously with the filling 2 to 4 centimeters from the edge. Sprinkle the filling with tarragon and start carefully rolling the dough with a tablecloth. Let's make sure it is trail rolled as tightly as possible. Place the rolled tarragon in a baking dish, cover with a cloth and let it rise for about half an hour. Meanwhile, heat the oven to 190 degrees. Coat the risen potica with a coating of one egg and a few spoonfuls of milk and put it in the oven for about an hour. Baked potico let it cool in the mold for at least half an hour before carefully turning it out of the pan and letting it cool completely. Sprinkle the cooled tarragon cake with powdered sugar, slice and serve.
