Walnut Potica

Walnut Potica

Walnut Potica

I have a lovely lady friend who is my pen pal in Slovenia. Recently she wrote to me about one of their Christmas traditions, potica and how she made it for her entire family as per usual. She mentioned that there were a variety of flavors, but that she herself always sticks with walnut and was planning on making another round for Easter. Well since Easter is coming up I decided to google around and try this tasty sounding Slavic holiday tradition. I found a blog of Slovenian food with a tasty sounding recipe that was different in that it called for sour cream in the dough. Now I’ve worked with sour cream doughs in the past when I’ve made usky and pelmeni and I like them quite a bit. They are richer and so easier to stretch, handle and work with so I decided to give her recipe a spin. The results were very tasty, although my potica cracked, probably because sour cream dough is weaker than regular milk dough. I’ve asked my friend for her recipe and can’t wait to compare results. Meanwhile, below is the recipe for “apple” as my children so oddly call it, probably because of the cinnamon, potica which I would totally make again on another holiday just for fun.

BTW, my pen pal notes that you only make potica traditionally twice per year because it is so rich and heavy. I would definitely agree with that assessment. A little goes a long way. Since the minimum seems to be two loaves I made the second loaf a chocolate (also a traditional flavor) potica and that was excellent too, although you have to like the taste of dark chocolate to like it.

I used a lot of filling, probably too much so that’s a difference between my recipe and the average. I like filling and you can still taste the flaky dough with it, however a more traditional recipe would use less filling.

Adapted from Slovenian Roots Blog

Serves 6-8 (a little goes a long way)

Reheats:N/A

Freezes: Yes

Kid Friendly Tasks: Spreading the filling

Dough Ingredients

  • 1 stick butter, melted
  • 1/2 c sugar
  • 3 egg yolks
  • 3/4 c sour cream
  • 1 package yeast
  • 6 tbsp warm milk
  • 1 tsp sugar
  • 3 1/4 c flour
  • 1/2 tsp salt

Filling Ingredients

(You’ll have extra of this. I frozen mine and turned it into baklava)

  • 2 c finely ground walnuts (I ran mine in the food processor)
  • 1/2 c. sugar
  • 1.5 tsp. cinnamon
  •  dash of salt
  • 2 tbsp melted butter
  • 2 tbsp honey

Directions

  1. Combine the butter, sugar, egg yolks and sour cream. Proof the yeast in the milk and sugar for 5 mins then add to the other liquids.
  2. Add flour and salt to the mixture and stir to combine. The dough will be soft, slightly tacky and never really firm up, but shouldn’t actively stick to things once it’s been kneaded. Divide into two balls and wrap in plastic wrap. Refrigerate for a minimum of 4 hours or overnight.
  3. On a very large (think minimum 18×24) well floured surface place something as a liner, floured towel, a few sheets of wax paper, whatever, and roll out the dough as thinly as you can. This dough rolls evenly easily, but you don’t want it to be so thin you can see through it. It’s not strong enough for that because of the sour cream.
  4. Spread the melted butter and honey over the dough. Sprinkle with as much of the nut mixture as you’d like. I used quite a bit, maybe a cup and a half, but a cup is probably slightly better.
  5.  Start from the short end and carefully roll the dough into a log. Here is where the liner will come in handy as you can use it to help you roll. Shape into a traditional circle shape and bake on a parchment lined pan. Cover with a damp paper towel and let rise for 1.5 hours.
  6.  Bake at 350 for 35 mins. Let cool before slicing.

Enjoy!

Walnut Potica

Walnut Potica

 

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