Mangu

potica

Next Dish: Bacon and Cabbage

Potica is a traditional Slovenian pastry that is often served during special occasions. It is a rolled pastry with a variety of fillings, most commonly walnuts, but can also include poppy seeds, tarragon, cottage cheese, or carob. The dough is thinly rolled out, spread with a filling, then rolled up and baked. The dish is recognized as a symbol of Slovenia and is part of the country's cultural heritage.

unsalted butter

walnuts

raisins

all-purpose flour

sour cream

salt

vanilla extract

honey

active dry yeast

cinnamon

egg

egg yolk

milk

powdered sugar

Recipe

Ingredients:

  • For the dough:

  • 1/2 cup warm milk

  • 1 tablespoon sugar

  • 2 teaspoons active dry yeast

  • 3 cups all-purpose flour

  • 1/2 cup unsalted butter, melted

  • 2 egg yolks

  • 1 teaspoon salt

  • 1/4 cup sugar

  • 1/2 cup sour cream

  • For the filling:

  • 1 cup honey

  • 1 cup finely chopped walnuts

  • 1/2 cup raisins

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • For the glaze:

  • 1 egg

  • 2 tablespoons milk


Instructions:

  1. In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the yeast over the top and let it sit for about 10 minutes, or until it's frothy.

  2. In a large bowl, combine the flour, melted butter, egg yolks, salt, sugar, and sour cream. Add the yeast mixture and stir until a dough forms. Knead the dough on a floured surface for about 10 minutes, or until it's smooth and elastic.

  3. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 2 hours, or until it doubles in size.

  4. Preheat your oven to 350 degrees F (175 degrees C) and grease a loaf pan.

  5. For the filling, combine the honey, walnuts, raisins, egg, vanilla extract, and cinnamon in a bowl.

  6. Roll out the dough on a floured surface to about 1/4 inch thick. Spread the filling evenly over the dough, leaving a 1 inch border around the edges.

  7. Roll up the dough tightly, starting from one of the long sides, and place it in the prepared loaf pan with the seam side down.

  8. For the glaze, beat together the egg and milk in a small bowl. Brush this over the top of the dough.

  9. Bake the potica for about 45 minutes, or until it's golden brown. Let it cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.