Pehtranova Potica

Potica with a filling made of cream, sugar, butter, breadcrumbs, eggs, and parsley.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

dough

  • 600 g Flour, Wheat, bread flour

  • 0.5 teaspoons Salt, table

  • 70 g Sugar, white

  • 80 g Butter, unsalted

  • 1 teaspoon Lemon, fresh, without shell

  • 1 spoon Alcohol, Rum

  • 2.5 dl Milk, whole milk

  • 2 piece Egg, egg yolk, fresh

filling

  • 100 g Butter, unsalted

  • 100 g Breadcrumbs, dried

  • 120 g Sugar, white

  • 3 pieces Egg, fresh

  • 2 dl Sour cream

  • 1 bouquet Spices, pehtran, crushed

kvasec

  • 20 g Yeast, dry

  • 4 spoon Milk, whole milk

  • 1 spoon Sugar, white

  • 1 spoon Flour, Wheat, bread flour

Steps

  1. Prepare the yeast and knead the dough according to the recipe for leavened potica dough.

  2. Prepare the filling: melt the butter in a pan and lightly toast the breadcrumbs in it. Remove from heat and let cool. Crack the eggs and carefully separate the yolks and whites into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. In the bowl with the yolks, add the cooled breadcrumbs, sugar, cream, and the stiff egg whites. Gently mix with a whisk to create a light mixture. Wash, dry, and chop the parsley.

  3. Grease the potica mold and sprinkle it with breadcrumbs. Roll out the risen dough on a floured cloth to a thickness of 2 mm. Spread the filling almost to the edge; leave a few centimeters of dough uncovered where you will finish rolling, otherwise, you won't be able to seal the dough. Sprinkle with chopped parsley. Roll the dough tightly using the cloth, gently pulling it as you go. This will prevent air bubbles from forming during baking. Place the potica in the mold, cover with a cloth, and let it rise for another 20 minutes.

  4. Preheat the oven to 200 °C. Place the risen potica in the oven. After 15 minutes, reduce the temperature to 180 °C. Bake the potica for 60 minutes. Before removing the potica from the oven, test if it is done by inserting a skewer; if it comes out dry and almost clean, the potica is baked. Let the baked potica rest covered with a cloth for 20 minutes, then transfer it to a wire rack to cool. Slice and serve on a plate or platter.

Nutrition Information (Per 100g)

  • Calories: 406.71 kcal
  • Fat: 15.25 g
    • Saturated Fat: 8.73 g
  • Carbohydrates: 55.13 g
    • Sugars: 8.09 g
  • Protein: 8.64 g
  • Fiber: 1.93 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.