A Traditional Slovenian Recipe For Walnut Potica
Set aside. Heat 1/3 cup of half-and-half, 1/4 cup butter, 2 tablespoons sugar, and 1/2 teaspoon salt in a saucepan until it reaches 120°F. Add the warm liquid mixture to the flour mixture. Add 2 eggs and beat on high for 3 minutes, scraping down the sides of the bowl, as needed.
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In the bowl of a stand mixer, whisk together the flours and the yeast. Add the milk, water, egg, and salt. Mix the ingredients with the dough hook until combined and homogeneous. Add the sugar in two additions, mixing in between until fully incorporated. Continue to knead the dough for about 3 minutes.
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Transfer ground walnuts and almonds into a bowl, pour over lukewarm single cream and mix well. Add caster sugar, dark rum, honey, 2 lightly beaten egg yolks and 2 egg whites (previously whisked to soft peaks and not too stiff) and grated lemon zest. Mix all the ingredient until very well combined and set aside.
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For best leavening results, keep the room temperature above 25°C/77°F. In the meantime, prepare the filling. First, grind the walnuts. Add vanilla and regular sugar to milk and bring everything to a boil for the sugar to dissolve. Then pour the milk over the ground walnuts.
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What makes them all potica is the format. Potica evolved from a variety of central European (largely Habsburg imperial) traditions, starting with a narrow ring-shaped kolač, the tightly-coiled povitica, and the pie-like pogača. Potica started to look like potica, a thick ring baked in the Slovenian relative of the Bundt pan, in the 16th century.
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In a small bowl, add the yeast and water and mix together to make a paste. Set aside. In a large mixing bowl, cream the butter and sugar together. Add salt, egg yolks, sour cream, and start adding the flour 1 cup at a time until combined. Add the proofed yeast (should be bubbly) to the flour mixture and combine.
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Whisk about 1 cup of the all-purpose flour with the potato flour (or potato flakes) and stir into the wet ingredients. Add the remaining flour, mixing to form a soft dough. Knead the dough for 8 to 10 minutes, until shiny and smooth. Cover the dough and let it rise for 1 hour, then refrigerate it for at least 1 hour, and as long as overnight.
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In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of the melted butter, cinnamon and vanilla. Stir until well blended and set aside until needed. When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
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Make the dough: Combine 3 tablespoons flour and 1 teaspoon sugar in a small mixing bowl. Add yeast, then add 1/4 cup warm mix and mix well; let stand until creamy, about 10 minutes. Beat butter with remaining sugar in a large mixing bowl with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition.
A Traditional Slovenian Recipe For Walnut Potica
200 ml milk lukewarm. the rind of 1 lemon grated. Crumble the yeast in the bowl, add the lukewarm milk and 100 g of flour, and set aside to rise in a warm place. Cream the butter, add sugar and lemon rind, eggs and stir well. Then add the rest of the flour and yeast mixture alternately.
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Mix the all-purpose flour, potato flour, salt, and yeast and stir to combine. 4. Add this into the wet ingredients. 5. Start with the lowest speed for about 2-3 minutes to get a rough shaggy dough and then increase the speed to 2 (on KA) and knead for 8-10 minutes or until dough is smooth and shiny. 6.
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In a separate bowl, mix together the ground walnuts, brown sugar, cinnamon, and raisins (if using). Roll out the dough into a thin layer and spread the walnut mixture over it. Carefully roll the dough into a spiral shape and place it in a greased pan to rise again for 30-45 minutes. Preheat the oven to 350°F and bake the potica for 45-60.
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Microwave the milk and butter until hot (120-130 degrees for instant yeast). Break the eggs into a jar with a lid and shake to beat thoroughly. Add the eggs and milk mixture to the flour mixture. Mix slowly to incorporate, then turn up to medium speed and mix until a rough dough forms.
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Place the dough into a bowl. Cover it with clear plactic wrap and a kitchen tea towel. Place the bowl in an area away from the window or draft. Allow the dough to rise and double in size for about 1 1/2 to 2 hours. While the dough is resting, make the walnut filling. Walnut filling. 200ml of warm milk. 40g of butter.
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Preparation and Rolling (the classic way) Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough.
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Step #1: In a small bowl, whisk together the warm water, ½ teaspoon of sugar, and yeast. Set aside for 5 minutes until it becomes foamy. Step #2: In a medium saucepan, heat the milk to just below boiling (about 3-5 minutes), stirring occasionally. Then set it aside to cool.
