Yeast Dough for Potica

A tested recipe for preparing yeast dough for potica with various fillings.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 500 g Flour, Whole wheat

  • 20 g Yeast, dry

  • 60 g Sugar, brown

  • 2.5 dl Milk, whole milk

  • 0.5 teaspoons Salt, table

  • 1 piece Lemon, fresh, without shell

  • 1 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 70 g Butter, unsalted

  • 3 spoons Alcohol, Rum

Steps

  1. Prepare the yeast: Crumble the yeast into a bowl, add three tablespoons of lukewarm milk, a teaspoon of flour, and a teaspoon of sugar. Mix and let it rise.

  2. Pour the milk and the remaining sugar into a cup, heat it, and stir until the sugar dissolves. Wait for the mixture to cool slightly, then grate the peel of half a lemon into it and mix in the egg, yolk, and rum.

  3. Sift the flour into a bowl and salt the edges. Make a well in the center and pour in the risen yeast and the milk and egg mixture. Knead into a rough dough, then gradually add the melted butter while mixing.

  4. Knead the dough until it becomes smooth and elastic and no longer sticks to your hands or the bowl. Cover the kneaded dough and let it rest in a warm place until it doubles in size (about one hour), then knead it well, shape it into a ball, cover it, and let it rise again.

  5. Roll out the risen dough and shape it, then let it rise in the oven preheated to 50 °C for another half hour before baking the potica.

Nutrition Information (Per 100g)

  • Calories: 337.28 kcal
  • Fat: 9.76 g
    • Saturated Fat: 4.81 g
  • Carbohydrates: 53.85 g
    • Sugars: 7.48 g
  • Protein: 10.52 g
  • Fiber: 7.1 g

Advice

Prepare the dough in a warm, draft-free space. The foundation of a good potica is the dough, which should be appropriately thick and well-risen. It should not be too hard, as the potica will be dry, but if it is too soft, it will be difficult to transfer into the mold. 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.