How to Make Potica, the Slovenian Sweet You've Been Missing Out On
Learn how to make potica, the spiraled Slovene treat you need to try right now.
Every family has its favorite special occasion sweets, the ones that take just a petty longer to make, but taste all the ameliorate for it. For some information technology might be Grandma's famous layer block (and apple pie and staff of life pudding). For my family, it's a pretty spiraled sweet bread filled with poppy seeds called potica (pronounced po-TEET-sa).
Those with Slovenian and eastern European backgrounds this treat might be familiar, though it's called by many names (povtica, makowiec, bejgli or but simply a nut roll). A potica is essentially a sweet bread that's rolled out sparse, filled with whatever number of ingredients, then wound up jelly curl-way and broiled.
Of course, with any heirloom-style recipe, there are many variations. Some potica are broiled simply in a log shape. Others are coiled carefully into a breadstuff pan, and some other pick still is to bake it into a bundt pan, which makes for an especially pretty presentation. And and then there's the fillings! Many traditional potica are made with walnuts and a mixture of dearest and raisins or even a combination of nuts and cocoa. There are so so many options out there, only today I'm going to show y'all how to make my mom'due south recipe filled with poppy seeds—a recipe she's been making for more than than 40 years.
Like I said earlier, similar all practiced and special desserts, potica takes time. Only I'm going to break this one downward for you pace by step. Allow'due south become started!
How to Brand Potica
For the dough, yous'll demand:
3½- 4 cups all-purpose flour
1 cup milk
½ cup butter, melted and cooled slightly
½ cup carbohydrate
one package active dry yeast
1 egg
ii teaspoons lemon zest
½ teaspoon salt
For the filling, you need:
one 12.5 oz. tin can poppy seed pastry filling (you lot can find this past the pie fillings in the blistering aisle)
½ cup walnuts, chopped finely
1 tablespoon lemon zest
1 teaspoon cinnamon
ane egg white
Yields two pocket-size potica (you'll definitely want ii!).
Footstep ane: Ready your ingredients
To start, melt your butter and allow it to cool slightly. Butter that'southward too hot could impale your yeast subsequently on in the process, then I recommend melting information technology and allowing it to sit while you prepare the rest of your ingredients.
With that cooling, add together the sugar, salt, lemon zest and one loving cup of flour into the bowl of your stand mixer. Give this a quick stir to combine.
Step two: Proof the yeast
This is the get-go recipe I ever made with yeast, and allow me tell you, it was intimidating the outset few times to make sure I got it right. But if y'all have a few of our Test Kitchen tips on proofing, you'll be just fine. Now, to proof the yeast, heat up your milk until it'due south betwixt 105º and 115ºF. And so add your yeast and a teaspoon of sugar and requite information technology a stir. Let this to sit down for v to x minutes, until you first seeing bubbles form.
Step 3: Combine the wet and dry
When your yeast is bubbling nicely, add it to your dry ingredients along with the butter and mix it on the everyman speed for ii minutes with the paddle attachment. At this point, the dough will look pretty runny, like in the photo higher up.
And so add together in another cup of flour and an egg and shell again on low for two minutes. This should give you a pretty glutinous looking dough. That's when yous add in additional one-i/2 cups of flour and mix. If the dough still feels really sticky to the touch, you lot tin add in a niggling more (simply no more than than an actress half loving cup).
Stride 4: Knead
Once yous've got a good staff of life dough fabricated, plough it out onto a generously floured surface and knead for five minutes. To knead, use the heel of your paw and push forrard stretching out the dough. Fold the dough over itself, turn and echo. You've got this!
Later kneading, form the potica dough into a ball and plow into a greased basin and encompass with plastic wrap. Let rise until doubled. On a warm day, this takes near sixty minutes, simply if yous're mixing this upwards on a cold Wisconsin afternoon, it can take most 90 minutes to rise—so don't worry if you don't run into results correct away!
Step 5: Dial it downwards
Later your dough has doubled in size, dial it down (that just ways poking it down with your fingers or duke until some of the air is released). And so split the dough into two, and let it balance xv minutes.
Step 6: Mix upwardly your filling
Since yous accept 15 minutes to kill while the dough rests, it'south the perfect time to stir up the filling. Get-go by whipping ane egg white with your mixer's whisk zipper until soft peaks grade.
In a split basin, mix up your poppy seed filling, lemon zest, cinnamon and chopped walnuts until combined. One time your egg whites are squeamish and fluffy, fold them into the poppy seed mixture (if you're new to folding, I've got a simple how-to to help yous master this technique). This will assist lighten the mix upwardly a bit—that poppy seed filling on its ain can be pretty sticky and dense.
Stride 7: Gyre information technology out
Take i one-half of your dough and roll it out into a 12″ x eighteen″ rectangle on a well floured surface. It tin can be difficult to become an exact rectangle with an elastic breadstuff dough similar this, just with some strategic stretching (and maybe a fiddling trimming) you lot'll go information technology.
Step 8: Roll (again)
In one case the bread is rolled out into a canvass, spread half your poppy seed and walnut filling onto the dough, leaving well-nigh a half inch border of plain dough.
Then you whorl the potica again. Working from one of the long ends, roll, whorl curlicue until yous have a long log. Pinch the edges and the seam together (you don't want any of that filling coming out—it'south too good to waste!).
Stride ix: A second rising
Take your potica rope and curlicue it into a lightly greased bundt pan, overlapping the edges slightly. It should fit around a standard size pan just well-nigh perfectly. Cover this upward with plastic wrap and let ascent a second time, this fourth dimension for 90 minutes, or until doubled.
Step x: Time to broil
After all that hard piece of work, it'south finally time to bake the potica. Bake on the middle rack of your oven for 30 to 35 minutes at 350ºF. When done, information technology should be perfectly golden brown.
Allow the potica to cool in the pan for virtually five minutes before turning out onto a wire rack to cool completely. When it'due south absurd (or when yous tin't bear it any longer!), slice with a staff of life knife and serve with a dusting of powdered sugar.
Potica will keep for several days in an airtight container or wrapped up in plastic wrap—though, similar anything tasty, I'm sure it won't last too long.
I love this poppy seed potica because it's a beautiful treat that's not overly sweet—in fact, I like information technology best at breakfast alongside a cup of java. Merely I love it even more considering this recipe makes me call up of so many special occasions when I've enjoyed it. This recipe takes a little time to principal, only it really makes holidays and family parties simply a piddling more special.
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Source: https://www.tasteofhome.com/article/how-to-make-potica/
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