Potica
Sweet yeast dough stretched paper-thin by hand and rolled around a rich walnut filling, coiled into a ring — Slovenia's EU-protected national dessert, tracing to 16th-century monastery bakers.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1 cup warm milk
- 1/2 cup butter, softened
- 2 eggs
- 1/4 cup sugar
- 1/2 tsp salt
- 3 cups walnuts, finely ground
- 1/2 cup sugar, for the filling
- 1/4 cup butter, melted, for the filling
- 1/4 cup milk or cream, for the filling
- 1 egg, for the filling
Steps
- Dissolve the yeast in the warm milk and let sit 5 minutes.
- Mix the flour, softened butter, eggs, sugar, salt, and yeast mixture into a smooth, soft dough. Cover and let rise for about 1.5 hours, until doubled.
- For the filling, combine the ground walnuts, sugar, melted butter, milk, and egg into a spreadable paste.
- Turn the risen dough out onto a large floured cloth and stretch it by hand until very thin, almost see-through.
- Spread the walnut filling evenly over the stretched dough.
- Using the cloth to help, roll the dough up tightly into a long log, then coil it into a ring and place in a greased bundt or round pan.
- Let rise for another 20-30 minutes, then bake at 350F for 45-55 minutes, until deep golden.
- Let cool before slicing.