Extra time:2hours rising ›
- Sift flour into a bowl and add salt. In a separate bowl dissolve the yeast in water or milk. In another bowl mix the eggs, sugar, rum, vanilla essence and lemon or orange zest.
- Heat milk and melt butter in separate small saucepans. Add hot milk to the flour, stir and add the egg mixture.
- Stir again, add dissolved yeast and butter then mix into a medium thick dough.
- Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too stiff. Cover the dough with plastic wrap and let rise until doubled in size.
- Knead it once, roll out and spread it with the filling.
- Melt honey in tepid milk, and then add sugar, eggs, vanilla, cinnamon, cloves, rum, zest and half of the ground walnuts or poppy seeds.
- Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts or poppy seeds. The temperature of the filling should be equal to that of the dough.
- Roll tightly, put in a loaf tin or mould, prick all over and let rise.
- Before baking, coat with a thin layer of milk and egg mixture – make sure the holes are not blocked.
- Bake 50 minutes at 190 degrees C.
The potica [paw-tee'-tzah] with walnut filling is best known. Poppy seed, cottage cheese, tarragon, chocolate, hazelnut and carob fillings are popular as well.
See it on my blog
Digital Culinary Heritage of Slovenian Australians