Potica is one of Slovenia's most famous export items, and practically no holiday goes by without potica. If it's homemade, that's even better. Pastries made of rolled out yeast dough with various fillings in the form of a roll are most often baked in a spiral or ring-shaped model with a ribbed or smooth rim, as well as as an elongated loaf. In the following, we serve you excellent recipes for three delicious homemade poticas that you simply must have in your little finger.
Which one is it the best domestic route? The answer will never be clear. Some swear by walnut, others by tarragon, others by coconut, and still others by something else. But he will be plebiscitary on the question of whether we like potica. And, of course, to the question of which route is the best. Of course, the best pot is home pot.
READ MORE: Tips for baking: Easter and traditional Slovenian potica
Before we present you three recipes for homemade potica, we serve you a few more tips for preparing potica, which some describe as just Ambassador of Slovenia, succeeded as best she could. We are preparing the potica in a warm room (a temperature between 25 and 35 degrees Celsius is required, the milk must also be at this temperature). Eggs and all other ingredients must be heated to room temperature, so take them out of the refrigerator a few hours before preparing potica. For better rise and to avoid lumps, the flour must be shaken before use. Butter, oil or add the other fat to the dough last. While it is rising, cover it with a napkin that you previously moistened with warm water, or you can also cover it with plastic film. Otherwise, it is best to use a plastic container that closes hermetically and whose lid comes off when it is full of carbon dioxide.
The three best home remedies:
Recipe for homemade walnut potica:
Ingredients for the walnut cake:
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
Ingredients for the 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
The process of 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.
READ MORE: Recipe: homemade walnut potica
Recipe for tarragon potica:
Ingredients for sourdough:
- 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
The process of preparing tarragon potica:
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.
READ MORE: Recipe: Traditional tarragon potica
Recipe for chocolate coconut cake
Ingredients for sourdough:
- 500 g of white flour
- 50 g chocolate powder
- 50 g of powdered sugar
- 50 g of butter
- 50 ml of sweet cream
- 1 vanilla sugar
- 1 tablespoon of rum
- pinch of salt
- 200 ml of lukewarm milk
- 50 g of yeast
- 3 egg yolks
- 1 tablespoon of sugar
Ingredients for the filling:
- 400 g of coconut flour
- 150 g of sugar
- 45 ml of sweet cream
- 3 egg whites
- 50 g of butter
Ingredients for coating and sprinkling:
- 1 egg
- 2-3 tablespoons of milk
- icing sugar
The process of preparing coconut potica with chocolate:
Melt the butter and cool it. Heat the milk. Sift the flour into a large bowl and make a well in the middle. Crumble fresh yeast into it. Sprinkle the rest of the ingredients for the yeast dough around the yeast. Mix thoroughly with an electric mixer and gradually pour in slightly warmed milk while mixing. Mix until the dough is flexible and easily leaves the bowl. Cover the dough with a kitchen towel and let it rise for at least half an hour. Spread the risen loaf on a floured tablecloth, knead it once more and let it rise for another 30 minutes. Meanwhile, prepare the filling, heat the oven to 190 degrees and grease the baking tray well. Put the butter, cream and sugar in a saucepan and stir the ingredients until the mixture boils. Then add coke flour, boil and set aside. While cooling, beat three egg whites until stiff. Carefully mix the coconut mixture into the snow until you get an even spread. Roll out the risen loaf of dough to a finger thick and cover with delicious coconut filling. With the help of a tablecloth, carefully and tightly roll the dough into a roll, which is then placed in a greased baking pan. Coat the potica with a coating of beaten egg, add a few spoonfuls of milk to it and prick it with a fork if desired. Place the baking tray in a heated oven for about an hour. Cool the baked potica and only then turn it out of the pan onto a serving tray. Sprinkle the potica with powdered sugar, slice and serve.
READ MORE: Recipe: Coconut potica with chocolate
