secret of a good "potica" is in appropriate dough, and the
secret of the dough is in the flour. Use only
high-quality, fine grain wheat flour, very dry
(traditionally, flour was kept in a warm corner on the
top of Slovenian traditional bread oven -- to keep it
dry and warm for use). Make sure that the flour is
warmed up -- making good "potica" requires a bit of
suffering: you should prepare it in a very hot kitchen,
otherwise the yeast or the dough may "catch
cold" and the potica won't rise properly.
the flour into a bowl (cover and set in a warm place if
the flour has not been warmed previously). Crumb the
yeast into a large cup, add 2 Tbsp
warm milk, 1 tsp
sugar and mix; set the yeast into a warm place to rise
(the mixture should rise to at least twice its original
volume before usage).
softened butter, sugar and egg-yolks and beat until the
sugar is well dissolved and the mixture is frothy. Warm
up the milk, mix in salt, lemon peel, rum and the butter
mixture. Form the dough out of the warm flour, yeast and
the milk mixture -- the trick is not to pour in all the
milk mixture immediately: use about 3/4 to start with,
then add more as the dough forms (the quantity of milk
(in the above list of ingredients) is not quite fixed --
it depends on the quality of the flour: with very
fine-grain flour, very dry, use all 3 dl
-- you should use less with inferior quality flour).
Beat the dough vigorously with a wooden spoon until the
dough is smooth and separates easily from the spoon and
the bowl. Cover the bowl with a cloth and set the dough
in a warm place to rise -- before continuing, the dough
should rise to twice its size.
Fillings Chocolate: mix 20 dag
softened butter with 4 eggs and 20 dag
sugar; beat the mixture until frothy; mix in 25 dag
softened chocolate (or
powdered) and 25 dag
scald 30 dag
ground walnuts with 0.125 litre boiling milk; mix in 15 dag
sugar, 2 Tbsp
dry bread-crumbs, 3 dag
softened butter, 3 Tbsp
thick cream, 2 egg-yolks, 1/2 tsp
ground cinnamon, 1/2 tsp
ground cloves; beat 2 egg-whites until very stiff and
fold into the mixture.
same as walnut, only use ground walnuts instead of
mix 10 dag
softened butter with 3 egg-yolks and 10 dag
sugar, beat vigorously until frothy; add 1/2 cup freshly
chopped tarragon and 2.5 dl
very thick cream (save another 1/2 cup chopped tarragon
to sprinkle on top of the spread mixture)
soak 40 dag
raisins or sultanas in dark rum for 2 hours; mix 10 dag
softened butter with 15 dag
sugar and 3 egg-yolks until frothy; mix in the drained
raisins or sultanas, grated lemon peel, 3 Tbsp
dry bread-crumbs, 1 dl
very thick cream; beat 3 egg-whites until very stiff and
fold into mixture.
cook 0.5 kg
ground poppy seeds in 0.25 l milk (or cream) for 5--10
minutes; allow to cool, then mix in 3 egg-yolks, 2 Tbsp
honey, 15 dag
sugar, 2 tsp
vanilla-scented castor sugar; beat 3 egg-whites until
very stiff and fold into mixture.
mix 0.5 kg
curd, 6 -- 10 dag
sugar (vanilla-scented if desired), 2 egg-yolks, 2 dl
sour cream and stir well. Whip 2 egg-whites and gently
stir into the mixture. Spread the filling over the
dough, sprinkle with 5 dag
(or more) raisins soaked in rum, grated dry coconut
(optional) and small flakes of butter (optional) on top.
(Coconut comes handy specially if the filling is too
Potica is traditionally baked in a round, "toroidal"
(i.e., with a raised hole in the middle) ceramic mould.
But whatever you use, make sure the mould is a high one -
potica is supposed to raise a lot. For good potica, the
proportions of the height of the mould vs. its width
should be at least 2:1.
the oven to 200
Roll out the dough to the thickness of your little
finger (that's the traditional measure) and spread with
chosen filling, within 5 cm of the "last"
edge. Roll the potica gently, but make sure there are no
air pockets left in the roll (for easy handling, roll
out the dough on a dry linen cloth dusted with flour).
the baking dish and dust with bread-crumbs; carefully
transfer the potica into the dish, the covering
("last") edge should be at the bottom. Cover
the dish with cloth and set in a warm place -- potica
should rise to twice its size before baking. Put potica
in the warmed-up oven and bake for 1 hour; if the top
starts to turn very dark brown, cover with paper.
potica should be removed from the baking dish
immediately (if you've greased and dusted the dish
properly, you just need to turn it over onto an
appropriate plate). Dust warm potica with
vanilla-scented castor sugar and cover with cloth -- but
do not cut until completely cooled (traditionally,
potica was always baked a day before it was served).