Recipes
Potica
Recipes by Mateja Reš.
Potica roll cake is one of the culinary specialties that developed hundreds of years ago in Slovenia. Sometimes it was baked only for Christmas and Easter, but today many versions of potica are baked for other holidays as well. Be it family or other. The festive potica is a dessert of Slovenian origin and we should be look at with a pride. Also because there is quite a bit of work involved in preparing the potica. After all, the effort and goodwill that we mix into the dough make the potica so delicious and special. With the coconut and carob potica we looked across the borders of Slovenia. Nowadays, we also like to make stuffing from ingredients coming from other parts of the world, creating modern versions of potica.
Back in the days, a housewife used to bake as she was taught by others and made some improvements along the way, but today, we also like to read cookbooks, to understand the process of baking. Let's take a look at some basic tips:
- We all know that yeast is a rising agent for pastries and breads. The favorable development of yeast fungi requires heat, the right temperature ranges between 25 and 35 ° C, humidity and air. Yeast is converted the grape sugar derived from carbohydrates into alcohol and carbon dioxide that raises the dough. By adding sugar to the dough, we make sure that the yeast fungi have even more food and the dough is nicer and rises faster than regular bread dough.
- Mix in the melted fat after the yeast starter has already been mixed with flour. If the fat surrounds the yeast fungi with a thin layer, it does not allow them to rise quickly.
- Rising is also prevented by the contact of salt and yeast, since salt destroys yeast fungi.
- We do not knead the dough for potica too long, as it can become so filled with air that it is too loose and does not have the capacity to bear the weight of the filling. Knead it so that it becomes smooth on the surface and elastic in the middle and pulls away from the sides of the mixer bowl. Cover the dough with food foil, which retains moisture and heat.
- If the dough gets "cold", meaning that a thin crust forms on the surface, knead the dough again and rise again. In this case, I recommend to rise in an oven preheated to 40 ° C.
- The temperature of the filling and the dough must be the same.
- It is often the case during baking that the top layer lifts and creates a tunnel. This happens if the dough was left to rise for too long in the model. The top layer of the dough bakes too much yet keeps the shape when it comes into contact with the heat, and the rest of the pastry comes crashing down when it comes into contact with the heat or due to shaking while transfering to the oven.
- Some more about spiking and coating potica. As soon as we put the potica into the model, we spike it to the bottom quite densely. This can also be repeated before baking. Before baking it is coated with a mixed egg wash, egg mixed with water or sweet or sour cream or sweetened milk. Holes from spiking should not be covered by coating as this would prevent the steam from flowing out of the cake and could cause the dough to break.
- The dough can also be made from whole wheat, rice or Khorsan wheat flour, where a little more liquid and longer rise time is required. It is true, however, that such a potica dough is difficult to roll, so I recommend using loaf pans. This type of dough keeps potica juicier even longer than the white flour.
- If we decide to bake potica in a loaf pan, roll out the narrower and longer dough (roll from the long side), cut the filled dough in half and place it in a greased baking pan. Coat the joints with oil to prevent the poticas from sticking.
- And the final note for baking potica. How do we figure out how wide we have to roll the dough to be just the right length for our baking pan? We measure the diameter of the pan, multiply it by two, and this is sufficient length for the baking pan.
Walnut potica
© Maja Pančur
Dough:
- 500 g wheat white flour
- 21 g yeast (1/2 cubes)
- ¼ l - 3 dl of lukewarm milk
- 90 g of sugar
- 2 yolks
- 90 g butter or olive oil
- ¼ teaspoon salt
- 4 tablespoons of rum
Filling:
- 500 g of walnuts
- 2 to 2.5 dl of milk
- 50 g of olive oil
- 150 g of sugar
- a pinch of salt
- 1 teaspoon cinnamon (optional)
- 4 tablespoons lemon juice
- 6 tablespoons of rum
- 2 egg whites, whisked
- 1 organic lemon zest
Prepare a yeast starter; mix ½ dl of lukewarm milk, yeast, a tablespoon of sugar and a tablespoon of flour. Wait for the starter to grow and mix in the sifted flour. Add the remaining milk, oil, yolk, rum, lemon juice and salt and knead the soft dough, put it in a bowl and cover with a cloth or lid. It should be left to rise until the amount of dough is doubled.
For filling place ground walnuts, salt and cinnamon in a bowl and pour over the boiling milk. When the mixture has cooled down slightly, add sugar, rum, lemon juice, zest and gently stir in the whisked egg snow.
Greae a baking pan for the potica and dust it with flour or breadcrumbs.
Sprinkle some flour to the working surface (if you do not know how, use a sieve).
Roll the dough thinly into a size 40x30 cm. The easiest way to roll is to flatten the well-soaked dough first with a roller and then roll it diagonally from the center outwards in all directions. This will form a rectangular shape of dough. Then spread the filling evenly on the dough using a spatula. On edge where end of the wrap is, leave 5 cm of uncoated dough. Roll on a narrow side (30 cm). If the roll is thinner at the ends than at the center, slightly push the ends inwards. If the roll is longer than 30 cm, cut off the edges. Put it in a savarin mould with the seam inwards. Spike it several times to the bottom, cover with foil and allow to rise for about 30 minutes, depending on room temperature.
Bake at 180 ° C for 50 minutes. After 20 minutes, cover with baking paper to prevent it from baking too much. It can also be covered with baking paper the entire time.
Turn the oven off and let stand for another 5 minutes. Remove from the oven and let standing for another 10 minutes. Check with a knife that the potica is not clinging to the walls of the baking pan and flip onto a cooling grid or a board.
Let it cool, preferably until the next day and then serve.
Tarragon potica
Dough:
- 500 g white wheat flour
- 21 g yeast
- ¼ l - 3 dl of lukewarm milk
- 90 g of sugar
- 2 yolks
- 90 g butter
- salt
- 2 tablespoons of rum
Filling:
- 2 eggs
- 150 g of sugar
- 500 g smooth creamy quark
- 100 g of semolina
- 1/2 tablespoon organic lemon zest (1 lemon)
- 40 ml organic lemon juice (1 lemon)
- 3 bags of dried tarragon or 1.5 dl chopped fresh
- 1 tablespoon of rum
- 200 g of raisins (optional)
Prepare a yeast starter; mix 3 tablespoons lukewarm milk, yeast, one tablespoon of sugar and one tablespoon of flour. Allow the starter to grow. Mix it into the sifted flour. Add the remaining milk, melted butter, yolk, rum and salt and knead a soft dough, place it in a bowl and cover with a cloth. It should rise until the amount of dough is doubled.
Whisk beat egg whites until the glossy peaks start to form. With mixer running, add sugar and yolks, beating until thick and creamy. Add quark, semolina, lemon juice, zest, rum and tarragon. The filling should not be dry or wet. Roll out the dough, spread the filling, sprinkle with raisins if desired, roll tightly and place in a well-greased baking pan, spinkled with a strong flour. Spike to the bottom several times, cover with foil and allow to rise for 30 minutes, depending on room temperature.
Bake at 175 ° C for 50-60 minutes. After 20 minutes, cover with baking paper to prevent it from baking too much.
Turn the oven off and let stand for another 5 minutes. Remove from the oven and let standing for another 10 minutes. Check with a knife that the potica is not clinging to the walls of the baking pan and flip onto a cooling grid or a board.
If potica is to be stored in a freezer, it should be done so when still lukewarm to preserve its freshness.
Potica with dried apple slices
© Mateja Reš
Dough:
- 500 g white wheat flour
- 21 g yeast
- ¼ l - 3 dl of lukewarm milk
- 90 g of sugar
- 2 yolks
- 90 g butter
- sol
- 2 tablespoons rum
Filling:
- 400 dried apple slices
- 2 dl of boiled milk
- 150 g of melted butter
- 1 teaspoon ground cinnamon
- knife tip of ground cloves
- 2 tablespoons of rum or pear brandy
- 2 tablespoons sour cream
- 2 eggs
- 100 g of sugar
- 1/2 tablespoon organic lemon zest (1 lemon)
- 40 ml organic lemon juice (1 lemon)
Prepare a yeast starter; mix 3 tablespoons lukewarm milk, yeast, one tablespoon of sugar and one tablespoon of flour. Allow the starter to grow. Mix it into the sifted flour. Add the remaining milk, melted butter, yolk, rum and salt and knead a soft dough, place it in a bowl and cover with a cloth. It should rise until the amount of dough is doubled.
Grind the dried apple slices with a food processor. Pour over boiled milk, mix, add sour cream, cinnamon, cloves, lemon zest, lemon juice and rum. The filling should not be dry or wet.
Whisk beat egg whites until the glossy peaks start to form. With mixer running, add sugar and yolk, beating until thick and creamy. Roll out the dough, spread the filling, sprinkle with raisins if desired, roll tightly and place in a well-greased baking pan, spinkled with a strong flour. Spike to the bottom several times, cover with foil and allow to rise for 30 minutes, depending on room temperature.
Bake at 175 ° C for 50-60 minutes. After 20 minutes, cover with baking paper to prevent it from baking too much.
Turn the oven off and let stand for another 5 minutes. Remove from the oven and let standing for another 10 minutes. Check with a knife that the potica is not clinging to the walls of the baking pan and flip onto a cooling grid or a board.
If potica is to be stored in a freezer, it should be done so when still lukewarm to preserve its freshness.
Coconut potica with cocoa
Dough:
- 500 g white wheat flour
- 50 g of bitter cocoa
- 21 g yeast
- 3 - 3 ½ dl of lukewarm milk
- 90 g of sugar
- 2 yolks
- 90 g butter
- a pinch of salt
- 2 tablespoons rum
Coconut filling:
- 2 dl of milk
- 150 g butter
- 300 g of coconut flour
- 200 g of sugar
- 2 eggs
- 4 whites
- One vanilla bean (scraped seeds) or vanilla sugar
- sour cream for coating
For a yeast starter, mix 3 tablespoons of lukewarm milk, yeast, a tablespoon of sugar and a tablespoon of flour. Wait for the starter to grow, mix with sifted flour and cocoa. Add the remaining milk, melted butter, yolk, rum and salt and knead medium-hard dough. Place in a bowl and cover with a cloth. It should rise until the amount of dough is doubled. For about half an hour, depending on the room temperature. If it rises too much it is best to knead again and wait for it to rise again.
Boil milk and butter for stuffing. Steam coconut flakes, add half a sugar and vanilla. In a separate bowl whisk the egg whites until the glossy peaks start to form. With mixer running, add the other half of sugar, yolks and coconut beating until thick and creamy.
Add the coconut. The filling should not be dry or wet.
Roll the cocoa dough thinly to the size of a larger napkin and spread the filling. We start twisting it from the narrow side of the rectangle, twist it tightly and place it in a greased savarin mould dusted with crubles.
We spike the dough in several places and let it rise for 30 minutes. Coat with a mixture of water and sour cream to keep the crust supple. We re-spike the holes from before.
Bake at 175 ° C for 50-60 minutes. After 20 minutes, cover with baking paper to prevent it from baking too much.
Turn the oven off and let stand for another 5 minutes. Remove from the oven and let standing for another 10 minutes. Check with a knife that the potica is not clinging to the walls of the baking pan and flip onto a cooling grid or a board.