INGREDIENTS

INSTRUCTIONS

Sift the flour into a bowl (cover and set in a warm place if the flour has
not been warmed previously). Crumb the yeast into a large cup, add 2
Teaspoon warm milk, 1 teaspoon sugar and mix; set the yeast into a warm
place to rise (the mixture should rise to at least twice its original
volume before usage). Mix softened butter, sugar and egg-yolks and beat
until the sugar is well dissolved and the mixture is frothy. Warm up the
milk, mix in salt, lemon peel, rum and the butter mixture. Form the dough
out of the warm flour, yeast and the milk mixture -- the trick is not to
pour in all the milk mixture immediately: use about 3/4 to start with, then
add more as the dough forms (the quantity of milk (in the above list of
ingredients) is not quite fixed -- it depends on the quality of the flour:
with very fine-grain flour, very dry, use all 3 deciliter -- you should use
less with inferior quality flour). Beat the dough vigorously with a wooden
spoon until the dough is smooth and separates easily from the spoon and the
bowl. Cover the bowl with a cloth and set the dough in a warm place to rise
~- before continuing, the dough should rise to twice its size.
Some Fillings
Chocolate: mix 200 grams softened butter with 4 eggs and 200 grams sugar;
beat the mixture until frothy; mix in 250 grams softened chocolate (or
powdered) and 250 grams chopped almonds
Walnut: scald 300 grams ground walnuts with 0.125 litre boiling milk; mix
in 2 Teaspoon dry bread-crumbs, 30 grams softened butter, 3 Teaspoon thick
cream, 2 egg-yolks, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground
cloves; beat 2 egg-whites until very stiff and fold into the mixture.
Hazelnut: same as walnut, only use ground walnuts instead of hazelnuts;
Tarragon: mix 100 grams softened butter with 3 egg-yolks and 100 grams
sugar, beat vigorously until frothy; add 1/2 cup freshly chopped tarragon
and 2.5 deciliter very thick cream (save another 1/2 cup chopped tarragon
to sprinkle on top of the spread mixture)
Raisins: soak 400 grams raisins or sultanas in dark rum for 2 hours; mix
100 grams softened butter with 150 grams sugar and 3 egg-yolks until
frothy; mix in the drained raisins or sultanas, grated lemon peel, 3
Teaspoon dry bread-crumbs, 1 deciliter very thick cream; beat 3 egg-whites
until very stiff and fold into mixture.
Poppy: cook 0.5 kilogram ground poppy seeds in 0.25 liter milk (or cream)
for 5--10 minutes; allow to cool, then mix in 3 egg-yolks, 2 Teaspoon
honey, 150 grams sugar, 2 teaspoon vanilla-scented castor sugar; beat 3
egg-whites until very stiff and fold into mixture.
Cooking Potica is traditionally baked in a round, "toroidal" (i.e., with a
raised hole in the middle) ceramic mold. But whatever you use, make sure
the mold is a high one - potica is supposed to raise a lot. For good
potica, the proportions of the height of the mold vs. its width should be
at least 2:1. Set the oven to 200 C. Roll out the dough to the thickness of
your little finger (that's the traditional measure) and spread with chosen
filling, within 5 cm of the "last" edge. Roll the potica gently, but make
sure there are no air pockets left in the roll (for easy handling, roll out
the dough on a dry linen cloth dusted with flour). Grease the baking dish
and dust with bread-crumbs; carefully transfer the potica into the dish,
the covering ("last") edge should be at the bottom. Cover the dish with
cloth and set in a warm place -- potica should rise to twice its size
before baking. Put potica in the warmed-up oven and bake for 1 hour; if the
top starts to turn very dark brown, cover with paper. Baked potica should
be removed from the baking dish immediately (if you've greased and dusted
the dish properly, you just need to turn it over onto an appropriate
plate). Dust warm potica with vanilla-scented castor sugar -- but do not
cut until completely cooled (traditionally, potica was always baked a day
before it was served). This recipe has been taken with permission from the
WorldWideWeb server at the URL 'http://www.ijs.si/slo-recipes.html'
From: Polona.Novak@ijs.si (Polona Novak) Newsgroups: rec.food.recipes
Subject: Potica Date: 18 Feb 1994 13:18:08 -0500 Organization: J. Stefan
Institute, Lj, Slovenia
NOTES : (pronounce as: paw-tee-tzah, stress on tee) The secret of a good
potica is in appropriate dough, and the secret of
continued in part 2

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