Slovenian Potica

READY IN: 3hrs 30mins




  • Put flour in abowl, sifted if you like, add salt.
  • In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
  • Healt milk, melt fat.
  • Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
  • Stir again, add dissolved yeast and fat and stir into a medium thick dough.
  • Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
  • Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
  • Knead it once and roll it out and spread it with the filling.
  • Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
  • Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
  • Roll tightly, put in a mould, prick and leave to rise.
  • Before baking, coat with a thin layer of milk and egg mixture – make sure the holes are not stopped.
  • Bake 50 minutes at 190°C.