A roll (“potica” in Slovenian) made of sweet yeast dough with walnut filling. Favourite Slovenian pastry, which can be cooked during one night.
- 600 g flour
- 30 g yeast
- 20 g milk
- 140 g sugar
- 140 g butter
- 4 egg yolks
- 1 sachet of vanilla sugar
- Grated lemon peel
- 400 g walnuts
- 20 g milk or whipped creams (which is better)
- 250 dg sugar
- 2 tablespoons of rum
- 2–3 egg whites
1. Preparing leaven. Add 1 teaspoon of sugar, 1 teaspoon of flour and a few tablespoons of milk to yeast and leave them to puff up. If you use yeast powder, one package of flour (generally 500–700 g) will be enough. In this case, you can simply pour yeast powder into the flour.
2. Preparing filling. Cover nuts and sugar with whipped creams (if desired, bring them to a boil) and rum. Then add whipped egg whites until the filling thickens and becomes more concentrated.
3. Preparing dough. Put all ingredients into a bowl and mix well (like dough for teacakes). Add yeast. When using a circular shape, there is no need to cut the dough into two parts. Roll the dough, cover it with filling, sprinkle with grated lemon peel, wrap and put on a buttered baking sheet. Leave it for night or at least for six hours to puff up better.
4. Bake at 180 degrees Celsius for 1–1.5 hours depending on the baking mould shape. Leave the baked roll in an oven for a while, and then put on the cloth and wrap. Sprinkle cooled “potica” with powdered sugar.