Like Easter eggs, the Easter cake is an integral part of Easter. The walnut cake could be called the queen of holidays, because without it there is no holiday worth celebrating. The Easter egg in Christianity symbolizes the crown of thorns, and many people swear by the grandmother. But you can bake just as juicy yourself. In the following, we entrust you with how.
Grandma's Easter potluck is always the best. But your kitchen can also smell delicious walnut stalks, because, contrary to popular belief, it is not that difficult to prepare. And because it's at the door holiday, which almost dictates it, you have no other option than to roll up your sleeves and start preparing.
READ MORE: Recipe: the best homemade potica
It is true that the Easter procession symbolizes crown of thorns, but, as said, the path to the delicious walnut tree is far from being as thorny as the crown of Christ.
Recipe - traditional Easter potica (walnut potica):
Ingredients - traditional Easter potica (walnut potica):
Dough:
- 600 g of flour
- 100 g of sugar
- 80 g of butter
- 250 ml of milk
- 5 egg yolks
- 40 g of yeast
- 1 lemon
- 1 bag of vanilla sugar
Filling:
- 350 g of ground walnuts
- 100 g of raisins
- 150 g of sugar
- 40 g of butter
- 250 ml of milk
- 5 egg whites
- 2 small apples
- 2 bags of vanilla sugar
- cinnamon
- rum
The process of preparing a traditional walnut potica (walnut potica):
Crumble the yeast together with some sugar and flour into lukewarm milk and let it rise. Mix the egg yolks with sugar, melted butter, vanilla sugar, milk and grated lemon peel. Sift the flour into the bowl, make a funnel and pour the egg yolk mixture. Add the yeast to the mixture and knead. Lightly flour the dough, cover with foil, place in a warm place and leave to rise for at least an hour. In the meantime, prepare the filling. Heat the milk together with the butter, sugar and vanilla sugar. When it boils, add the walnuts and stir until a homogeneous mixture is formed, to which we add cinnamon (to taste), grated apples and raisins, which were soaked in rum for a day before. Let it cool down. If the mass is too thick, add some milk, if it is too thin, add walnuts. At the end, mix in the snow from the egg whites. Cut the filling in half, as well as the risen dough. Roll out half of the dough to the width of the baking sheet to a thickness of five millimeters and spread the filling over the entire surface. Wrap it with a cloth/baking paper and transfer it to the baking tray. Before putting in the oven for 15 minutes, heat the oven to 220 degrees Celsius. After this time, coat the potica with beaten egg and return it to the oven for another 40 minutes, reducing the temperature to 175 degrees. When it is baked, transfer it to the racks and wrap it in a cotton cloth. Have a good run!
