Potica recipe

A Slovenian festive cake in which a thin sheet of yeast dough is rolled around a walnut filling scalded with cream and honey, then baked in a ring-shaped potičnik so every slice shows a tight spiral.

4 hours and 50 minuteshard12 ingredients

Ingredients

• 500 g ground walnuts
• 600 g all-purpose flour
• 250 ml milk
• 250 ml heavy cream
• 300 g sugar
• 2 tbsp honey
• 120 g butter
• 4 eggs
• 20 g fresh yeast
• 1 tbsp rum
• 1 lemon
• 1 pinch salt

How to make Potica

1. Crumble 20 g fresh yeast into 3 tbsp lukewarm milk with 1 tsp sugar and 2 tbsp of the flour; leave in a warm place for 10 minutes until foamy.
2. Warm the rest of 250 ml milk with 120 g butter and 120 g sugar until the butter melts; let it cool to lukewarm, then add 3 egg yolks, 1 tbsp rum, the zest of 1 lemon and a pinch of salt.
3. Combine with 20 g flour and the yeast starter and knead for about 10 minutes into a soft, elastic dough that comes away from the bowl; cover and let rise for about 1 hour, until doubled.
4. For the filling, bring 250 ml cream, 300 g sugar and 2 tbsp honey to the boil and pour it over 500 g ground walnuts; mix and let cool. Whisk 3 egg whites to stiff peaks and fold them in.
5. Roll the dough out on a floured cloth into a thin rectangle of about 90 x 35 cm (about 5 mm thick). Spread the filling evenly and roll it up tightly from the long side, stretching the dough slightly with each turn.
6. Lay the roll seam side up in a buttered potičnik (ring mould, about 28 cm), join the ends, prick it with a skewer, cover and let it rise again for 30 to 60 minutes.
7. Brush with 1 beaten egg and bake at 180 °C for about 1 hour, covering with foil after 30 minutes.
8. Let it cool in the mould before turning it out, and slice only once cold so the spiral holds.

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