Walnut cake - POTICA
One of the biggest Slovenian Christmas traditions is the baking of POTICA.
Slovenian potica consists of a rolled pastry made of
leavened paper-thin dough filled with any of a great variety of fillings, but
most often with walnut filling.
The most characteristic Slovenian poticas are made with
ground walnut, tarragon, quark, hazelnut, pumpkin seed or poppy seed. It is a festive pastry and could be baked in two ways: in the oven or
directly on the hearth, but original Slovenska potica is a ring-shaped pastry,
baked always in the special shaped potica baking mould (ceramic, glass or tin
one), called potičnik, which has a conical protrusion in the middle.
Dough:
• 1kg of
smooth flour
• 450 ml of
milk
• 100g of
butter
• 100g of
sugar
• 2 egg
yolks
• A pinch of
salt
• lemon peel
• 1 cube of
yeast
Stuffing:
• 1 kg of
ground walnuts
• 450 ml of
milk
• 350 g of sugar
• 3
tablespoons honey
• 100 g of
melted butter
• 2 proteins
(egg white)
• 1 teaspoon
cinnamon
• lemon peel
The
process of preparing the dough
1. Pour the
flour into a bowl and add salt. Make a small hole in the flour in which you
grind the yeast and add a little lukewarm milk, add a teaspoon of sugar. Stir
and let the yeast rise. About 10 minutes.
2. Separate
the yolks from the whites. Mix the yolks with the sugar. Add butter, lukewarm
milk and grated lemon zest.
3. Add the
resulting mixture to the yeast flour. Mix everything well and knead into a
dough. Let rise for about 40 minutes.
The
process of preparing the filling
1. Add sugar
to the egg whites and beat them in the snow.
2. Pour the
walnuts into a large bowl and pour boiling milk over them. Add melted butter,
honey and cinnamon. Grate the lemon zest and add it to the mixture.
3. Mix everything well, add snow and mix lightly.
Assembling
the incentive
1. Divide
the dough into two parts. First roll out one and then the other half of the
dough to a thickness of 4 mm. Coat the rolled dough with half of the filling.
2. Wrap the
potica and place it in a baking dish lined with baking paper or coated with
butter and sprinkled with flour. Pierce the rolled potica. Then rise covered
for about 30 minutes.
3. Coat the
potica with beaten egg. Place the pan in a preheated oven. Bake at 180 ° C for
about 40 minutes until golden brown.
4. Turn the baked potica on a wooden base, cover it and leave it to cool.
We invite you to try to bake a potica together with your students. In the attached video you can see how our students baked potica just for you during the household lessons.
We look forward to seeing your products.
No comments:
Post a Comment