Recipe: homemade walnut potica

Orehova potica is a traditional Slovenian dish that is baked all over Slovenia, especially for holidays.

Recipe for homemade walnut potica

Walnut potica - ingredients for sourdough

• 500 g of white flour
• 80 g of butter
• 200 ml of milk
• 3 egg yolks
• 30 g of yeast
• 50 g of sugar
• a spoonful of rum
• ½ tsp grated organic lemon peel
• pinch of salt

Walnut stalk - filling

• 500 g ground walnut kernels
• 80 g of sugar
• 30 g of butter
• 200 ml of milk
• 1 vanilla sugar
• a spoonful of rum
• ½ tsp grated lemon peel
• baking fat

READ MORE: Recipe: The best brittle flancats

Procedure for preparing walnut potica:

First, prepare the yeast. Crumble the yeast into a container, add a spoonful of sugar and some flour, and pour warm milk among the ingredients. Mix and leave to rise for 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. The ingredients are kneaded into a flexible and smooth dough, which is formed into a ball, covered with a kitchen towel and left to rise for about 40 minutes. While it is rising, prepare the walnut filling. Mix sugar, melted butter, boiling milk, vanilla sugar, half of the grated rind of an organic lemon and a spoonful of rum into the ground walnuts. Roll out the risen dough, coat it with walnut mass and carefully roll it into a roulade, which is then placed in a greased potica model. Cover the pan with a cloth and let the dough rise for another 20 minutes. In the meantime, heat the oven to 190 degrees and then place the patty in it, which a moment before has been pricked thickly with a fork. Bake the potica for about 50 minutes or until it is nicely golden brown. When it is tapped and it sounds hollow, it is definitely cooked.