"Potica" is a Slovenian national sweet dish that is served at weddings, Easter, Christmas, as well as other occasions, celebrations, and holidays.
A sweet yeast dough is rolled flat, about 0.2 inch (0.5 cm) thick and a nutty filling is smeared onto it. The filled dough is rolled up, forming a log or loaf shape, then baked. When sliced, the cross-section shows a swirl of filling.
This sophisticated tasting deliciousness was always served on my sister's birthday and mine. In those days my grandmother, my sister and I called her "naša nona" (our granny), was always baking it for all the special occasions.
When my grandmother was baking, she always made arrangements, so she was alone at home. She said that especially yeast dough is very sensitive to noise, draft, and crowded kitchens. Now, I know it was just her way to make sure she had some alone time once in a while and to be sure not to get distracted.
Since our granny passed away my mom took over this honorable duty. In November was my mom's birthday and of course she made "potica". She was very excited when I asked her to record her work, so I can post it on my blog. She also made "potica" last Friday for my sister's upcoming birthday. Thanks mom! XOXOXOXOXO
Ingredients for dough:75 dag bread flour
8 egg yolks
10 dag butter
2 tbsp vegetable oil
12 dag sugar
4 tsp vanilla sugar
1 pinch of salt
3 dL warm milk (in which butter and oil are mixed)
zest of 1 lemon
1.5 dL milk
Directions for dough:
Mix together bread and all-purpose flour and sift. In a pot, put milk, butter, and oil. Heat to 37*C; butter should totally dissolve.
Into a big enough bowl, put 60 dag sifted flour. Add sugar, vanilla sugar, lemon zest, and salt. Mix to combine. Beat the egg yolks into the milk mixture and pour the milk/egg mixture and yeast slurry over the flour mixture. Beat with an electric mixer until smooth and bubbly. Gradually start to add the remaining flour, beating with a wooden spoon after each addition. After the dough stops sticking to the sides of the bowl, knead the dough for another 5 minutes. Cover the bowl with plastic wrap or a cloth, and set aside to rise to a double size, approximately 1 hour at room temperature, or you can preheat the oven to 30*C, turn the oven off, and place the bowl with the dough into the oven to rise for 40 minutes.
While the dough rises, it’s time to prepare the filing.
50 dag chopped walnuts
10 dag plain bread crumbs
15 dag unsalted butter
3 tbsp sugar
4 dl milk
3 egg whites, beat to egg white fluff
15 dag raisins
Directions for filling:
Rolling it together: