Potica with four fillings

Holiday season is almost here and it’s time to start thinking what to put on the table for all the parties and festive dinners that are coming up. In Slovenia, no holiday passes without potica (pronounced potitsa), it’s a sweet bread roll with different fillings, but most commonly walnut one. I like the walnut filling (and you can find the recipe for that one here), but I get quickly bored of the “same old, same old”. So I decided to make it a bit more interesting and by interesting I mean pimping it up with 4 different fillings.

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Prazniki so že skoraj tu in čas je, da začnemo razmišljati, s čim bomo obložili mizo v adventnem času. Verjetno bo večina slovenskih domov kmalu dišala po sveže pečeni potici, ta bo najverjetneje orehova, ponekod pa morda tudi pehtranova ali makova. Potico za praznike pečem tudi jaz, ker ohranjam tradicijo, sem pa tiste čisto navadne potice naveličana, zato sem se odločila, da jo bom naredila malce bolj zanimivo. 

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I got this idea when I was deciding to make potica or another traditional Slovenian dessert – gibanica (gibanitsa). Gibanica is a pastry made with filo dough and layers of four different fillings – apple, walnut, poppy seed and quark. I really like it, but I am not the biggest fan of making filo dough, so I decided to put those fillings in potica. The result was a delicious and rich pastry, that would make a great addition to any holiday feast. 

Enjoy the goodies!

Potica with four fillings
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Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
The dough
  1. 2 cups (250 g) sifted all purpose flour
  2. 1/2 packet dry yeast
  3. 1/2 stick (60 g) unsalted butter
  4. 4 tbsp (40 g) caster sugar
  5. 2 eggs + 1 egg yolks
  6. 1/2 cup whole milk
  7. 1 tsp rum
  8. Pinch of salt
  9. Lemon zest
  10. 1 packet of vanilla sugar
Walnut filling
  1. 1/2 cup (1dl) whole cream
  2. 100 g ground walnuts
  3. 1 tbsp rum
  4. 1 tbsp honey
  5. 1 egg
  6. Lemon zest
  7. 1/2 tsp cinnamon
Quark filling
  1. 100 g quark
  2. 1 tbsp caster sugar
  3. Lemon zest
  4. 1 egg
Apple filling
  1. 2 apples, grated
  2. 1 tbsp sugar
  3. 1 tsp cinnamon
Poppy seed filling
  1. 100 g poppy seeds
  2. 2 tbsp sugar
  3. 1/2 cup milk
Instructions
  1. The dough
  2. Mix the flour, yeast, caster sugar, vanilla sugar and salt in a stand mixer with the dough attachment.
  3. Add the milk and eggs.
  4. Melt the butter and add to the dough (the butter should not be too hot).
  5. Add the rum and lemon zest and knead the dough for 20-30 min.
  6. Cover and let the dough rise for 1 h.
  7. In the mean time prepare the fillings.
Walnut filling
  1. Grind the nuts if not yet ground.
  2. Heat the cream.
  3. Add the walnuts, honey and sugar. Use a wooden spoon to mix.
  4. Add the eggs and mix well (wait a bit with adding the eggs if the mixture of cream and walnuts is too warm).
  5. Add the rest of the ingredients and mix well.
Quark filling
  1. Mix quark, sugar and lemon zest.
  2. Beat in the egg.
Apple filling
  1. Mix grated apples with sugar and cinnamon.
Poppy seed filling
  1. Boil the milk and my in the poppy seeds and the sugar.
Assembly
  1. Preheat the oven to 360°F (180-190°C) and grease a bundt pan.
  2. When the dough has risen and doubled in size, roll it out in a rectangle (about 15x20 inch, 40x50cm). It should be about 0.3 inch (about 0,7 cm) thick.
  3. Spread the fillings (along the long edge) next to each other over the dough.
  4. Roll the potica. With your hands start rolling the potica on the longer side. Try to roll it as tight as possible to avoid having big air pockets later on, but be careful not to push the filling out of it's place while rolling.
  5. When rolled check if there are any more holes on the edges, seal them and place the potica in the pan.
  6. Bake for 45 min - 1h until deep brown (but not burned :)!) on top.
  7. Cool slightly before taking out of the pan. Put on a rack to cool completely.
  8. Sprinkle with powdered sugar, cut and serve.
Oh the Goodies http://ohthegoodies.com/
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Potico sem “nafilala” s štirimi različnimi nadevi. V bistvu se mi je ta ideja porodila, ko se mi je en dan “zaguštalo” po gibanici in ker se mi ni dalo delati vlečenega testa, sem se odločila, da bom nadeve iz gibanice zavila v potico. Skutin in jabolčni nadev sta sicer prevlažna za potico, saj obtežita testo, da to ne vzhaja tako kot bi moralo, mi je pa všeč, saj je potica tako bolj sočna. Potica s štirimi nadevi je bila slastna in prav nič dolgočasna. 

Uživajte v dobrotah!

Potica s štirimi nadevi
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Print
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Prep Time
2 hr
Cook Time
1 hr
Total Time
3 hr
Ingredients
  1. Testo
  2. 250 g bele moke
  3. 1/2 zavojčka suhega kvasa
  4. 60 g stopljenega masla
  5. 40 g sladkorja
  6. 2 jajci + 1 rumenjak
  7. 1 dl mleka
  8. 1 žlička ruma
  9. ščepec soli
  10. Limonina lupinica
  11. 1 zavojček vanilijevega sladkorja
Orehov nadev
  1. 1 dl smetane
  2. 100 g mletih orehov
  3. 1 žlica ruma
  4. 1 žlica medu
  5. 1 jajce
  6. Limonina lupinica
  7. 1/2 žličke cimeta
Skutin nadev
  1. 100 g skute
  2. 1 žlica sladkorja
  3. Limonina lupinica
  4. 1 jajce
Jabolčni nadev
  1. 2 jabolki, olupjeni in naribani
  2. 1 žlica sladkorja
  3. 1 žlička cimeta
Makov nadev
  1. 100 g zmletih makovih semen
  2. 1 dl mleka
  3. 1 žlica sladkorja
Testo
  1. Zmešamo moko, kvas, sol, sladkor in vanilijev sladkor z nastavkom za testo.
  2. Vmešamo mleko in jajca.
  3. Vmešamo stopljeno maslo (pazimo, da maslo ni prevroče).
  4. Dodamo rum in limonino lupinico in testo mesimo 20-30 min.
  5. Testo postavimo v pomokano posodo, pokrijemo in pustimo vzhajati 1 uro.
  6. Med vzhajanjem pripravimo nadeve.
Orehov nadev
  1. Segrejemo smetano.
  2. Z leseno kuhavnico vmešamo orehe in sladkor.
  3. Vmešamo jajca, pazimo, da orehova mešanica ni prevroča, ko vmešamo jajca.
  4. Vmešamo ostale sestavine.
Skutin nadev
  1. Zmešamo skuto, sladkor in limonino lupinico.
  2. Jajce stepemo in vmešamo v skuto.
Jabolčni nadev
  1. Naribana jabolka zmešamo s sladkorjem in cimetom.
Makov nadev
  1. Mleko zavremo in vmešamo zmleti mak in sladkor.
  2. Sestava
  3. Pečico segrejemo na 190°C. Namastimo pekač za potico.
  4. Delamo na pomokani površino.
  5. Testo razvaljamo v pravokotnik cca 50x40 cm.
  6. Nadeve namažemo vzporedno drug poleg drugega po dolžini daljše stranice.
  7. Krajjši stranici zavijemo proti nadevu cca 1 cm, da so robovi že zaprti, ko zavijemo potico.
  8. Potico začnemo zvijati na daljšem koncu. Potico zvijemo čimbolj na tesno a pri tem pazimo, da ne izpodrivamo nadevov.
  9. Če je na robovih še kakšna luknja, le-to zatesnimo.
  10. Potico položimo v pekač.
  11. Potico pečemo 45 min - do 1 ure, da se ta temno rjavo obarva (ne zažgano obarva :)!).
  12. Potico zvrnemo na rešetko, pokrijemo s kuhinjsko krpo in ohladimo.
  13. Posujemo s sladkorjem v prahu, razrežemo in postrežemo.
Oh the Goodies http://ohthegoodies.com/

2 comments

  1. I have made potica for over 20 yrs. (but) my dough recipe has to be made the night before. I found this one so I could make it the same day. The dough is wonderful, easy to make and wonderful to work with and that means alot because the rolling of the dough is the hardest and most time consuming. thank you for this recipe

    1. Thank you! Rolling is indeed the trickiest part, I’m glad to hear this recipe worked for you.

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