Potica - Slovenian roll

Origen: Vipava Valley (Slovenia)


Dough ingredients: 3 cups warmed, fine-grain dry wheat flour, 1 tablespoons fresh yeast, 1 cup warm milk, 3 tablespoons, softened butter, 3 egg yolks, 3 tablespoons sugar, 2 tablespoons dark rum, grated peel of 1 lemon, pinch of salt.

Some Fillings:

Chocolate: 6 tablespoons softened butter, 4 eggs, 6 tablespoons sugar, 8 tablespoons softened or powdered chocolade,
8 tablespoons chopped almonds,

Walnut: 2 cups ground walnuts, 1 cup boiling milk, 3 tablespoons sugar, 2 tablespoons dry bread-crumbs, 1 teaspoon softened butter, 3 tablespoons thick cream, 2 egg-yolks, 1 teaspoon ground cinnamon, dash ground cloves, 2 egg-whites, stiffed

Hazelnut: same as walnut, only use ground hazelnuts instead of walnuts.

Tarragon: 3 tablespoons softened butter, 3 egg-yolks, 3 tablespoons sugar, 1 cup freshly chopped tarragon (save some tablespoons of it to sprinkle on the top), 1 cup very thick cream

Raisins: 20 dag raisins or sultanas soaked in dark rum for 2 hours, 3 tablespoons softened butter, mixed with 5 tablespoons sugar and 3 egg-yolks, 3 tablespoons dry bread- crumbs, 2 tablespoons thick cream, 3 beaten egg-whites

Poppy seeds: 50 dag ground poppy seeds cooked in 10 tablespoons milk (or cream), 3 egg-yolks, 2 tablespoons honey,
5 tablespoons sugar, 2 tablespoons vanilla-scented castor sugar, 3 egg-whites

Curd: 1 dag curd, 6 tablespoons dag sugar (vanilla-scented if desired), 2 egg-yolks, 1 cup sour cream, some rasins soaked in rum, some grated dry coconut (optional), some small flakes of butter.

Method of preparation:

Sift the flour into a bowl (cover and set in a warm place if the flour has not been warmed previously). Crumb the yeast into a large cup, add 2 tablespoons of warm milk, 1 tablespoon sugar and mix; set the yeast into a warm place to rise (the mixture should rise to at least twice its original bulk). Mix softened butter, sugar and egg-yolks and beat until the sugar is well dissolved and the mixture is frothy. Warm up the milk, mix in salt, lemon peel, rum and the butter mixture. Form the dough out of the warm flour, yeast and the milk mixture; the trick is not to pour in all the milk mixture mmediately: use about 3/4 to start with, then add more as the dough forms (the amount of milk depends on the quality of the flour: with very fine-grained or very dry flour, use all cup) Beat the dough vigorously with a wooden spoon until it is smooth and separates easily from the spoon and the bowl. Cover with a cloth and set the dough in a warm place to rise. It should rise to twice its bulk. Roll the dough into the lenght of the baking pan. Make the fillings.

Chocolate: Mix butter with eggs and sugar; beat the mixture until frothy. Mix in softened chocolate and almonds.

Walnut: Scald and mix ground walnuts,boiling milk and sugar, bread crumbs, butter, cream, egg-yolks, cinnamon, cloves and beaten egg whites until very stiff.

Tarragon: mix softened butter and egg-yolks until frothy. Add some tarragon and thick cream (save some tarragon to sprinkle the top)

Raisins: Soak raisins in dark rum. Mix sugar and egg-yolks until frothy. Mix in the drained raisins, grated lemon peel, bread crumbs, thick cream, beaten egg whites and fold into mixture.

Poppy: Mix cooked and cooled poppy seeds, egg-yolks, honey, sugar, vanilla-scented sugar, and beaten egg-whites.

Curd: Mix curd, sugar, egg-yolks, sour cream and stirr well. Whip egg-whites and gently stirr into the mixture. After spreading the filling over the dough, sprinkle with more raisins, soaked in rum, grated dry cioconut and small flakes of butter on top.


Potica is traditionally baked in a round, "torodal" (with a raised hole in the middle) ceramic mold. But whatever you use, make sure the mold is a high one - potica is supposed to raise a lot. For good potica, the proportions of the height of the mold vs. its width should be at least 2:1.
Set the oven to 200 °C. Roll out the dough to the thickness of your little finger (that\'s the traditional measure) and spread with chosen filling,within 3 cm of the "last" edge. Roll the potica gently, but make sure there are no air pockets left in the roll (for easy handling, roll out the dough on a dry linen cloth dusted with flour). Grease the baking dish and dust with bread-crumbs; carefully transfer potica into the dish, the covering ("last") edge should be at the bottom.Cover the dish with cloth and set in a warm place; potica should rise to twice its size before baking. Put potica in the warmed-up oven and bake for 1 hour; if the top starts to turn very dark brown, cover with damp paper.
Baked potica should be removed from the baking dish immediately (if you\'ve greased and dusted the dish properly, you just need to turn it over onto an appropriate plate). Sprinkle warm potica with vanilla-scented castor sugar and cover with cloth -- but do not cut until completely cooled (traditionally, potica was always baked a day before it was served).