Rožičs dumplings (also known as žlinkrofi or žinkrofi) are a characteristic Ribnica dessert. Traditionally prepared during Carnival season, they can also be enjoyed on other (winter) days.

Details

• Preparation Time: 155 minutes
• Cooking Time: 30 minutes
• Difficulty: 2
• Spiciness: 0
• Number of Servings: 12

Ingredients

Dough

• 25 g Yeast, dry

• 3 dl Milk, whole milk

• 50 g Sugar, white

• 500 g Wheat flour, white, multi-purpose

• 0.5 teaspoons Salt, table

• 50 g Butter, unsalted

Potica is undoubtedly the most famous and widespread traditional Slovenian dish. Its name supposedly derives from the word povitica, which then transformed into povtica and eventually into potica. I resisted making potica in every possible way because I was terrified of its preparation, rising, rolling, and baking. But then I grabbed my rolling pin, coconut oil, and spelt flour and got started. Although Im not a fan of yeast, its almost essential for potica, but next time I’ll try it with a starter or sourdough. This potica is also vegan, meaning the dough isn’t entirely traditional as it doesn’t contain egg yolks. Egg yolks are said to be essential for the doughs richness, and I’ve also heard a story from my mother-in-law that the more yellow the dough, the prouder the housewives were, as it meant there was no shortage in the household since they used many egg yolks for the potica. Anyway, as usual, I like to shake up traditional recipes. For a nice yellow color, I used turmeric, and for richness, I used coconut oil and coconut cream.