Walnut Mini Potica

Potica is a part of Slovenian tradition and should not be missing from the festive table, especially during major holidays like Christmas and Easter. Young cooks often worry that their potica wont rise properly, that the crust will separate, that it will be raw inside, and so on. This time, I share with you a recipe for mini walnut potica, which even the biggest beginners can succeed with. In addition, they are quick to bake and in taste, they do not fall behind the real walnut potica.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Nut filling

  • 300 g Walnuts

  • 1.5 dl Sweet cream

  • 50 g Sugar, white

  • 1 bag Sugar, white

  • 50 g chocolate, dark

  • pieces Orange, shell

  • 0.5 teaspoons Spices, cinnamon, ground

  • 1 piece Egg, egg white, fresh

  • pieces Powdered sugar

Yeast dough

  • 0.5 cubes Yeast, dry

  • 450 g Wheat flour, white, multi-purpose

  • 3 spoons Sugar, white

  • 1.5 dl Milk, whole milk

  • 2 piece Egg, fresh

  • 50 g Oil, plant, sunflower

  • 1 teaspoon Salt, table

  • pieces Lemon zest, fresh

Steps

  1. First, prepare the dough. In a clean bowl, sift the flour and make a well in the center. Crumble the yeast into the well, add sugar, and pour lukewarm milk over it. Let it sit for 10 minutes to activate the yeast.

  2. Add eggs, salt, oil, and lemon zest. Knead into a smooth dough that does not stick to your hands or the sides of the bowl. If necessary, add a little more flour. Let the dough rest in a warm place until it doubles in volume.

  3. While the dough is rising, prepare the filling. Beat the egg whites into stiff peaks. Slowly heat the cream in a pot, but be careful not to let it boil.

  4. Add walnuts, chocolate, sugar, orange juice and zest, vanilla sugar, and cinnamon to the hot cream. Mix well until all ingredients are combined and the chocolate has melted. Gently fold the beaten egg whites into the cooled mixture.

  5. Divide the risen dough into two parts. Roll out each part separately into a rectangular shape, about 2-3 millimeters thick.

  6. Spread the filling over the rolled-out dough. Use half of the filling for each piece of dough.

  7. Carefully roll up the dough with the filling, pulling the dough slightly towards you as you roll to ensure the roll is tightly wrapped.

  8. Cut both rolls into four-finger-thick slices with a sharp knife. Place the mini potica in a baking dish lined with parchment paper and cover with a clean cloth.

  9. Preheat the oven to 180 degrees Celsius. Let the mini potica rest until the oven is heated. Before baking, brush them with a glaze made from one egg yolk and two tablespoons of yogurt. Bake the walnut mini potica in the preheated oven for 15 to 20 minutes, depending on the oven.

  10. Sprinkle the still warm mini potica with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 434.26 kcal
  • Fat: 23.93 g
    • Saturated Fat: 3.16 g
  • Carbohydrates: 44.53 g
    • Sugars: 10.26 g
  • Protein: 10.43 g
  • Fiber: 3.07 g