Potica (Slovenian Nut Roll)
Potica (Slovenian Nut Roll), a delicious celebratory bread resembling a jelly roll made of very thinly rolled yeast dough spread with a nut paste.
Keyword : nut roll, potica, slovenian nut roll
Equipment
Ingredients
- ½ cup milk (120ml)
- ½ stick butter (¼ cup/56g)
- 2 tbsp sugar
- ½ tsp salt
- ⅔ cup warm water (160ml)
- 1 tsp sugar
- 2½ tsp active dry yeast
- 3½ cups all-purpose flour (525g)
- 2 large egg yolks
Filling
- 3 cups walnuts (300g)
- 1½ cups golden raisins (240g)
- ½ cup heavy whipping cream (scalded) (120ml)
- ¼ cup honey (60ml)
- ½ stick butter (softened) (¼ cup/56g)
- 2 tsp ground cinnamon
- 2 large egg whites (beaten stiff)
Topping
- 2 tbsp butter (melted)
Instructions
- Ina small saucepan, combine milk, butter, sugar, and salt. Warm up mixture on the stove to about 110°F(43°C). Butter should be almost melted. Remove. If mixture is too warm, allow to cool to about 110°F (43°C).
- Combine warm water, sugar, and yeast in a measuring cup or bowl. Stir with a spoon to mix and allow yeast granules to dissolve, about 5 to 10 minutes.
- In the mixing bowl, combine flour and egg yolks. Create a well in the center. Pour milk mixture and yeast mixture over flour.
- Snap mixing bowl onto stand mixer and attach the dough hook. Beat on low speed for 1minute. Scrap down the sides of the bowl. Continue to beat for another 5 minutes. Dough should have pulled away from the sides and cleaned the bowl.
- Remove dough and shape into a ball. Lightly oil mixing bowl. Return dough to bowl, cover with a dinner plate and allow to rise for about 1 to 1½ hours or until double in size.
- While dough is rising, prepare the filling. Process walnuts and raisins in food processor until fine. Transfer to a large bowl. Add scalded cream and let it sit for 5 minutes. Add honey, softened butter, and ground cinnamon. Mix well. Gently fold in beaten egg whites. Cover with plastic wrap and set aside.
- Turn dough onto a lightly floured surface. Roll dough into an 18x22 inch rectangle.
- Spread filling evenly over the dough keeping to within an ¾ inch of the edges.
- Start rolling dough from the 18-inch edge into a jelly roll. Trim edges with a sharp serrated knife.
- Place seam side down in a well greased 10-inch chiffon cake pan (or bundt pan) and carefully join the ends. Cover with plastic wrap and let rise in a warm place for 45 minutes to an hour.
- Bake in a preheated 325°F (165°C) oven for 55 to 60 minutes or until golden brown.
- Remove and allow to cool in pan for 10 minutes. Invert onto wire rack. Brush with melted butter and allow to cool completely.
Nutrition
Calories: 408kcal
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