Zidana Potica

An old Slovenian farm dish that is extremely practical, as it uses stale bread. With sweet cream and raisins, we enhance and enrich its flavor.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 500 g Wheat flour, white, multi-purpose

  • 4 spoon Margarine

  • 4 pieces Egg, egg yolk, fresh

  • 5 spoon Sugar, white

  • 1 dl Milk, whole milk

  • 3 spoons Alcohol, Rum

  • 1 cube Yeast, dry

  • 1 teaspoon Salt, table

Filling

  • 300 g Bread, wheat

  • 2 dl Milk, whole milk

  • 4 pieces Egg, fresh

  • 2 dl Sweet cream

  • 6 spoon Sugar, white

  • 1 teaspoon Spices, cinnamon, ground

  • 5 spoon Raisins

  • 1 piece Egg, fresh

  • 10 g Butter, unsalted

Steps

  1. First, make the dough. Separate the egg yolks from the egg whites into two bowls. We will use the yolks, and the whites can be frozen and used another time. Sift the flour into a larger bowl, make a well in the center, and crumble the yeast into the well. Add butter, sugar, and warm milk. Mix all the ingredients well with a fork. Let it rest for 5 to 10 minutes to allow the yeast to rise, then add 3 egg yolks, rum, and sprinkle salt around the well.

  2. Quickly mix the ingredients in the bowl with your fingers and start kneading. Gradually add enough milk to use up all the flour and form a firm, smooth dough that does not stick to the bowl or your hands. Cover the dough with a kitchen towel and let it rise for 30 minutes in a warm place.

  3. Place the raisins in a small bowl and soak them with half a deciliter of rum for 10 minutes. Whisk the milk and 4 eggs in a bowl and add the cubed bread. Mix everything lightly with a spoon. Pour sweet cream into a cup, heat it to boiling, pour it over the bread, and add sugar, cinnamon, and raisins (without the rum). Mix all the ingredients gently with a spoon again. Preheat the oven to 180 degrees Celsius.

  4. On a floured surface, quickly knead the risen dough, then roll it out to 1 cm thickness. Take an oblong potica mold, grease it with butter, and line it with the dough so that the edges hang over the mold. Smooth the dough at the bottom with your fingers so it fits the mold well, then pour in the bread filling. Cover the filling with the dough and shape it into a smooth surface. Beat an egg in a cup and whisk it with a fork. Let the potica in the mold rise for another 20 minutes, then brush it with the beaten egg, make a lengthwise slit with a knife, and place it in the mold. Bake for 30 minutes.

  5. Take the baked potica out of the oven and let it cool in the mold first, then transfer it to a rack and let it cool completely. Once cooled, slice it into pieces and serve.

Nutrition Information (Per 100g)

  • Calories: 309.28 kcal
  • Fat: 7.13 g
    • Saturated Fat: 1.62 g
  • Carbohydrates: 47.3 g
    • Sugars: 10.24 g
  • Protein: 9.81 g
  • Fiber: 2.05 g