Grandma Anas Walnut Potica

Many homemakers can hardly imagine major holidays without a good homemade (walnut) potica. It is a festive dish deeply rooted in our hearts, and its preparation is passed down from generation to generation.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 60 dag Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 8 dag Sugar, white

  • 8 dag Butter, unsalted

  • 1 spoon Alcohol, Rum

  • 3 dl Milk, whole milk

  • 4 pieces Egg, egg yolk, fresh

  • pieces Lemon zest, fresh

Filling

  • 0.5 kg Walnuts

  • 2.5 dl Sweet cream

  • 1 bag Sugar, white

  • pieces Sugar, white

  • pieces Spices, cinnamon, ground

  • 4 pieces Egg, egg white, fresh

  • 100 g Raisins

  • pieces Alcohol, Rum

Premaz

  • 1 piece Egg, fresh

  • 4 spoon Milk, whole milk

Yeast

  • 4 dag Yeast, dry

  • 0.5 dl Milk, whole milk

  • 1 spoon Wheat flour, white, multi-purpose

  • 1 spoon Sugar, white

Steps

  1. Sort the raisins, place them in a bowl, pour a mixture of rum and water over them, and let them soak. In another bowl, crumble the yeast and mix it with lukewarm milk, flour, and sugar. Let it sit in a warm place for about 10 minutes to allow the yeast to rise slightly.

  2. Heat the milk and butter in a saucepan. Once the butter melts, remove the saucepan from the heat and let the mixture cool to lukewarm. Add sugar, lemon zest, rum, and egg yolks. Sift the flour into a larger bowl and make a well in the center. Sprinkle salt around the well, pour the risen yeast into the well, and add the egg yolk mixture. Knead the ingredients into a smooth and pliable dough, cover it with a cloth, and let it rise in a warm place for about 60 minutes or until it doubles in volume.

  3. Prepare the filling. In a bowl, mix ground walnuts, cream, vanilla sugar, regular sugar, and cinnamon. Beat the egg whites into stiff peaks and gently fold them into the walnut mixture in two or three batches.

  4. Roll out the risen dough on a floured cloth to about 1 cm thickness. Spread the walnut filling evenly over the dough, leaving a one or two-finger-wide border around the edges. Sprinkle the soaked raisins over the lower half of the dough, then roll the dough into a log using the cloth. Start rolling from the bottom, gently tightening each turn to pull the dough slightly towards you. This prevents air bubbles from forming in the potica during baking.

  5. Grease the potica mold well and dust it with flour (or breadcrumbs). Carefully place the prepared log into the mold, pierce it several times with a thin knitting needle or long fork, and let it rise covered for 30 minutes.

  6. Preheat the oven to 180°C (350°F). Before baking, brush the top of the potica with a mixture of beaten egg and milk. Bake in the preheated oven on the middle rack for 50 to 60 minutes. If necessary, cover it with a piece of aluminum foil towards the end of baking to prevent the top from over-browning.

  7. Let the baked potica cool in the mold for 10 to 20 minutes, then turn it out onto a wire rack to cool completely. Serve the cooled potica on a nice plate or platter, dust with powdered sugar, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 416.53 kcal
  • Fat: 23.69 g
    • Saturated Fat: 4.45 g
  • Carbohydrates: 41.05 g
    • Sugars: 6.05 g
  • Protein: 10.62 g
  • Fiber: 3.31 g

Advice

Before taking the potica out of the oven, check if it is baked by inserting a knitting needle: if the needle is dry and almost clean, it is done.