In this video we’ll show you how to make the most typical Slovenian dessert – POTICA. It is usually made for holidays or special occasions. It takes a little bit of practice to make it. But we are sure you’ll be able to do it. 🙂
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⭐ RECIPE ⭐
DOUGH:
750 g flour (3 cups)
60 g sugar (1/4 cups)
70 g butter (1/3 cups)
42 g yeast (1 package active dry yeast)
0,3 l warm milk (1 ¼ cups)
5 egg yolks
Pinch of salt
Lemon zest
1 teaspoon of rum
FILING:
500 g walnuts (2 cups)
200 g sugar (3/4 cups)
0,2 l cream or milk (3/4 cups)
4 egg whites
2 teaspoons of rum
½ teaspoon of cinnamon
2 fists of raisins 🙂
STEPS:
1. Add rum to raisins and leave them to soak.
2. Dissolve yeast in milk, add some sugar and flour and combine. Let it rise (approx. 10 minutes or more). Meantime you can prepare the dough.
3. Mix all the ingredients for the dough: flour, sugar, melted butter, egg yolks, salt, lemon zest, rum, yeast. Let the dough rise until it doubles in size (for approximately an hour).
NOTE: At the beginning the dough is a little bit sticky. Add flower if the dough is too sticky or add milk if it’s too dry.
4. In the meantime, prepare the filing. Mix all the ingredients: walnuts, sugar, 2 teaspoons of rum, 1/2 teaspoon grinded cinnamon and raisins. Add whisked egg whites at the end.
NOTE: raisins can be added at the end to be more evenly distributed around the filing, but you can add them in the filing as well.
5. Knead the dough again and let it rest for another 10 minutes or more.
6. Preheat the oven to 180 degrees C (350 F) or 200 degrees C (390 F).
NOTE: It depends on your oven and thickness of your potica. If you want to be on the safe side preheat less so it doesn’t burn.
7. Roll the dough, spread the filling on dough and add raisins on top.
Add butter all over your pan so the dough doesn’t stick to it (or baking paper if the pan is regular). Place the roll dough into the pan (it can be regular baking pan or bundt cake pan) and bake it for about 1h 15 min. Smear egg yolk on top of your potica before you put in the oven or add it after about an hour.
NOTE: Add baking paper on top so it doesn’t burn too much on top (you can do it at the beginning or after an hour). Sometimes it’s 180 degrees C (350 F) or 200 degrees C (390 F) and you bake it for 1h 15 min (less or a bit more than that). It takes a little bit of practice.
8. After it’s done put your potica out of the pan.
9. Let potica cool down before you cut and eat it.
10. Enjoy and be proud. You deserve it! 😉
DISCLAIMER: In Slovenia, every household and every grandmother have its own recipe for potica. There are hundreds of different recipes out there. You can also experiment and make your own potica by adding ground sugar on top of your potica, buckwheat and corn flour instead of white flour, grated chocolate so it becomes darker or other ingredients and tricks only your grandmother will share with you 😉
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MUSIC:
A WAY FOR ME by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Music promoted by Audio Library https://youtu.be/Q-yp9a8gKD8
Deck the Halls – Jingle Punks https://youtu.be/5VO3w8na3CA
LET IT BE CHRISTMAS by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Music provided by Music for Creators https://youtu.be/ySA1yBcq7ZQ
OTHER:
https://freesound.org/people/kellieskitchen/sounds/209990/
https://motionarray.com
https://freesound.org/people/tluszczojad/sounds/392010/
https://freesound.org/people/tchild/sounds/411568/
slovenska potica, peka potice, orehova potica, dobra orehova potica
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