Orehova potica {Walnut Roll}

IMG_7297

Potica is a traditional Slovenian festive dish or dessert. It is especially popular around Christmas and Easter. I believe Potica is a pride of every Slovenian housewife. And I believe every Slovenian girl should know how to make it. I decided now was the time for me to learn how to make it so I asked my mother for a recipe. She said: “This recipe here never fails! Try this one!” And so I did. I did switch from white to spelt flour and from white sugar to xylitol but otherwise followed her recipe to the word and she was right – it turned out perfectly! Note that the procedure is quite long and should take you about 4 hours (with quite a lot of waiting time) but trust me, it is worth it.

Since this is a traditional Slovenian dish, I believe it deserves the recipe to be in Slovene. You can find the English version of the recipe below, though.

IMG_7293

Sestavine:

Testo:

600g gladke pirine moke (segrete na sobno temperaturo)

1 žlička himalajske soli

2 rumenjaka

50g brezinega sladkorja

1 žlica ruma

3 dl toplega mleka

50 g masla

20 g kvasa

½ žličke navadnega sladkorja

Nadev:

400 g mletih orehov

100 g masla

2 jajci

200 g brezinega sladkorja

2 dl goste sladke smetane

250 g rozin

1 -2 žlici ruma

Navodila:

1. V 3 dl toplega mleka zmešamo kvas in ½ žličke navadnega sladkorja. Pustimo ga vzhajati nekaj minut.

2. Medtem presejemo moko v skledo, v katero smo najprej stresli žličko soli. V sredino moke naredimo jamico in vanjo damo rumenjaka, brezin sladkor, rum in stopljeno maslo. Ko je kvas pripravljen, v jamico dodamo še kvas z mlekom in najprej z žlico zmešamo vse sestavine. Ko so sestavine povezane, dobro pregnetemo z roko, nato pa prestavimo v električni mešalnik in z nastavkom za gnetenje testa gnetemo 5-6 minut.

3. Posodo s testom pokrijemo in na toplem pustimo vzhajati, da se podvoji (približno 45 minut).

4. Medtem pripravimo nadev. V večji posodi penasto vmešamo maslo, rumenjake in brezin sladkor. Dodamo sladko smetano in nato še mlete orehe. V ločeni posodi iz beljakov naredimo sneg in ga nežno vmešamo v maso z orehi.

5. Rozine in rum na srednji temperaturi kuhamo 5 minut, da se rozine prepojijo in napihnejo.

6. Vzhajano testo tanko razvaljamo v pravokotnik na pomokanem prtu. Prt dobro pomokajte, saj se bo testo sicer prijelo in ga ne boste mogli zviti v potico.

7. Na razvaljano testo do roba namažemo nadev in potresemo z rozinami. Potico nato tesno zvijemo in položimo v pomaščen model. Potico nato večkrat prebodemo z leseno paličico, da lepše vzhaja, in pokrijemo. Pustimo vzhajati 30 do 45 minut.

8. Pečico segrejemo na 200 stopinj Celzija, preden vanjo postavimo potico pa temperaturo znižamo na 180 stopinj Celzija.

9. Vzhajano potico damo v ogreto pečico in pečemo 1 uro. Po pol ure temperaturo zmanjšamo na 160 stopinj Celzija, potico pa pokrijemo s peki papirjem, da se ne zapeče preveč.

10. Pečeno potico vzamemo iz pečice in pustimo v modelu še 30 minut do 1 uro, da se ohladi. Nato je zvrnemo na desko, tanko premažemo s stopljenim maslom in pokrijemo, da se počasi ohladi.

FullSizeRender (2)

English recipe

Ingredients:

Dough:

600 g smooth spelt flour (room temperature)

1 tsp Himalayan salt

2 egg yolks

50 g Xylitol

1 tbsp rum

3 dl warm milk

50 g butter

20 g yeast

½ tsp white sugar

Filling:

400 g ground walnuts

100 g butter

2 eggs

200 g Xylitol

2 dl whipping cream

250 g raisins

1 – 2 tbsp rum

Instructions:

1. Mix 3 dl warm milk, yeast and ½ tsp white sugar and let yeast rise for a few minutes to activate it.

2. In the meantime, place the salt in a large bowl and sift flour over it. Make a small well in the middle of the flour and add the egg yolks, xylitol, rum and melted butter. Once the yeast has risen, add it to the flour and mix with a spoon until just combined. Knead with your hands for a minute or so and then transfer to a stand mixer and knead for 5-6 minutes.

3. Cover the bowl with the dough and let rise until double in size (about 45 minutes).

4. In the meantime prepare the filling. In a large bowl, mix the butter, egg yolks and xylitol until pale yellow and fluffy. Add the whipping cream and ground walnuts and mix until combined. In a separate bowl whisk the egg whites until soft peaks form. Gently fold the egg whites into the walnut mixture.

5. Cook the raisins and rum on medium heat for about 5 minutes to soak and puff the raisins nicely.

6. Roll the risen dough on a table cloth covered with flour. Flour the cloth really well, otherwise the dough will stick and you will not be able to roll the Potica.

7. Spread the walnut mixture over the rolled dough and sprinkle with raisins. Roll the Potica and transfer it to a buttered baking tray. Puncture it with a thin wooden stick – it will rise better this way. Let rise for 30 – 45 minutes.

8. Preheat the oven to 200 degrees Celsius. Reduce the heat to 180 degrees Celsius before you place your baking tray in the oven.

9. Place your Potica in the oven a bake for 1 hour. After 30 minutes, cover it with baking paper and reduce the heat to 160 degrees Celsius to prevent Potica from burning.

10. Once baked, remove Potica from the oven and let cool for about 30 minutes to 1 hour while still in the baking tray. Transfer it to a cutting board, coat thinly with melted butter and cover with a cloth to allow it to cool down as slowly as possible.

IMG_7308

Advertisements

One thought on “Orehova potica {Walnut Roll}

  1. Pingback: New Year’s Eve Feast | Ursalicious

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s