Potica is undoubtedly the most significant Slovenian dessert, especially popular during the holidays. The importance of potica on a Slovenian dining table is also portrayed by the fact that we use special baking dishes to make potica – we call them potičniki.
Each family has its own recipe which is often passed down from generation to generation; if this is not the case in your family or if you simply want to try something new, here are three recipes for an authentic Slovenian potica, which are also part of the Okusi Ljubljane (Taste Ljubljana) – tarragon, walnut or honey potica.
Preparing the dough for the Slovenian potica
- 3 tablespoons of lukewarm milk
- 1 teaspoon sugar
- 20 g yeast
- 1/2 l lukewarm milk
- 100 g raw butter
- 2–3 tablespoons sugar
- 1 teaspoon salt
- a dash of rum
- lemon peel, grated
- 1 sachet of vanilla sugar
- 750 g plain white flour
- 2 egg yolks
In a small pot, mix together 3 tablespoons of lukewarm milk, a teaspoon of sugar and yeast. Set aside to a warm place and allow to rise. In a bigger bowl, mix together warm milk, butter, 2–3 tablespoons of sugar, a teaspoon of salt and warmed up flour. Add leavened yeast mixture and two egg yolks. Beat the dough thoroughly with a wooden spoon for 20 to 30 minutes. Dust the dough with flour, cover the bowl and set aside to a warm place to rise. Dust the work surface with flour and transfer the risen dough onto the surface. Roll out the dough until it is about as thick as your little finger and trim the edges in order to get a rectangular shape. Potica is now ready to be covered with a filling of your choice.
-----
Tarragon filling
- 250 g raw butter
- 2 large tablespoons sugar
- 3 eggs
- 3 bunches of tarragon
Beat the butter until soft and fluffy and add 2 large tablespoons of sugar and 3 egg yolks. Carefully fold in beaten egg whites and mix until uniform. Add tarragon leaves, which were ripped from the stem and chopped.
Spread the filling evenly over the rolled out dough.
Roll up the dough tightly and place it in a round-shaped potica baking dish greased with butter. Make sure that the ends are pinched together tightly. If the roll is too long, cut off the excess dough, seal well at the ends, and bake in a separate smaller rectangular baking dish.
Cover the baking dish and set aside in a warm place to rise.
Before baking, brush with beaten egg. Bake in an oven at 180 °C for about 45 minutes, then lower the heat to 150 °C and bake for another 25 minutes.
Turn over the baking dish so the upper part of potica now faces down and let cool. Dust with icing sugar, cut in wedge-shaped slices and serve.
-----
Walnut filling
- 1 kg washed walnuts
- 250 ml lukewarm milk
- 150 g raw butter
- lemon peel, grated
- 250 ml sour cream
- 2 sachets of vanilla sugars
- 2 tablespoons sugar
- 2 egg yolks
- 2 egg whites, beaten to stiff peaks
- 1/2 dl of rum
Grind the walnuts finely and set aside 2–3 handfuls for sprinkling. Pour hot milk over walnuts and let cool stir in lemon peel, sugar, vanilla sugar, sour cream, butter, egg yolks, and dark rum. In the end, fold in beaten egg whites Spread the filling over the dough and sprinkle with the ground walnuts that have been set aside
Roll up the dough tightly and place it in a round-shaped potica baking dish greased with butter. Make sure that the ends are pinched together tightly. If the roll is too long, cut off the excess dough, seal well at the ends, and bake in a separate smaller rectangular baking dish.
Cover the baking dish and set aside in a warm place to rise.
Before baking, brush with beaten egg. Bake in an oven at 180 °C for about 45 minutes, then lower the heat to 150 °C and bake for another 25 minutes.
Turn over the baking dish so the upper part of potica now faces down and let cool. Dust with icing sugar, cut in wedge-shaped slices and serve.
-----
Honey filling
- 600 g of honey
- 2 tablespoons of raw butter
- 1/2 dl of rum
- 1 teaspoon lemon peel, finely grated
- a pinch of crushed cloves
- a pinch of cinnamon
- 150 g walnuts, finely ground
- 2–3 handfuls of finely ground walnuts for sprinkling
Put the honey in a saucepan and boil for 7 minutes.
Remove from heat and stir in the butter, dark rum, lemon peel, a pinch of cinnamon, a pinch of crushed cloves, and 150 g of ground walnuts. Leave to cool.
Spread the filling over the rolled out dough and sprinkle with 2–3 handfuls of finely ground walnuts.
Roll up the dough tightly and place it in a round-shaped potica baking dish greased with butter. Make sure that the ends are pinched together tightly. If the roll is too long, cut off the excess dough, seal well at the ends, and bake in a separate smaller rectangular baking dish.
Cover the baking dish and set aside in a warm place to rise.
Before baking, brush with beaten egg. Bake in an oven at 180 °C for about 45 minutes, then lower the heat to 150 °C and bake for another 25 minutes.
Turn over the baking dish so the upper part of potica now faces down and let cool. Dust with icing sugar, cut in wedge-shaped slices and serve.
We wish you lovely holidays and many joyful moments baking and eating!
