Potica (Povitica)
User Reviews
0.0
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Unrated
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Prep Time
1 hr
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Cook Time
mins
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Resting Time
1 hr 45 mins
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
3379 kcal
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Course
Dessert
Potica (Povitica)
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Potica or povitica is a nut-stuffed roll cake. It is one of the most popular cakes in Slovenia.
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Ingredients
For the dough
- 4 cups all-purpose flour , sifted + 1 tablespoon
- 2½ tablespoons active dry yeast
- 1 cup milk , or more (at 97 F / 36°C)
- 2 tablespoons caster sugar
- ½ cup melted margarine , at room temperature
- 1 teaspoon salt
- 1 lemon zest
- 5 egg yolks
- 1 teaspoon rum
For the filling
- 15 oz. de cerneaux de noix
- 50 g de crème fraîche épaisse
- 4 tablespoons butter , soft
- 1 tablespoon rum
- ½ cup caster sugar
- 1 lemon zest
- 1 egg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons honey
- 5 tablespoons raisins
- Butter and flour , for the pan
- icing sugar , for decoration
Equipment
- Stand mixer
- Ring cake mold
- Silicone spatula
Instructions
- In a large bowl, add ½ cup (120 ml) of lukewarm milk, 1 teaspoon of caster sugar, 1 teaspoon of flour, the yeast and mix well.
- Let stand for 15 minutes.
- In the bowl of a stand mixer, add all the flour, the remaining sugar, the melted margarine, the egg yolks, the lemon zest, and the rum.
- Mix everything together and make a well in the center of the flour.
- Add the yeast mixture.
- Start the stand mixer fitted with the dough hook at low speed and, while incorporating the remaining lukewarm milk, knead for 1 minute then add the salt and knead for 10 minutes until obtaining a smooth, elastic and homogeneous dough.
- Add 1 to 2 tablespoons of sifted flour if the dough is too wet or, on the contrary, lukewarm milk if it is too dry.
- Form a ball with the dough on a floured work surface then cover it with a cloth and let it rise away from drafts for 1 hour or until it doubles in volume.
Filling
- While the dough is rising, prepare the filling.
- Briefly roast the walnuts in a pan without burning them, then grind them into a powder or finely chop them according to taste.
- Add the walnuts into a bowl then add the creme fraiche, butter, sugar, lemon zest, honey, cinnamon and clove powder, and the rum and mix well with a spatula .
- When the mixture cools, add the beaten whole egg. The filling should be spreadable, so if it's too dry, add a little whole milk, and if it's too wet, add a little walnut powder.
- Assembly and cooking
- Butter and flour a cake ring mold, if possible with decorative patterns in the bottom.
- Degas the dough on a floured work surface.
- Roll out the dough into a rectangle around ⅓ inch (between 0.5 and 1 cm) thick.
- Using a silicone spatula, spread the filling evenly over the dough and sprinkle with raisins.
- Gently roll it on itself and place it in the bottom of the ring mold.
- Cover the mold with a cloth and let the dough rise again for 30 minutes or until it doubles in size.
- Preheat the oven to 350 F (180°C) 10 minutes before the end of the second rise of the dough and put the mold in the oven.
- Bake the potica for about 45 minutes or until it turns golden brown.
- Sprinkle lightly with icing sugar.
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