Potica with walnuts and pecans

Easter is here. I always liked this holiday. Easter brings along all the good stuff – coloured eggs, enormous amounts of chocolate and other goodies, that appear on our tables only in festive times. But apart from that, I like Easter because it announces that spring is here which brings along longer days and warmer, sunnier weather. I don’t really do anything special on Easter, other than visiting family, but despite that I always make sure I colour the eggs and make potica. 

Potica-15
Potica (read like it would be written – potizza), is a typical Slovenian desert, that is normally prepared for special holidays like Easter or Christmas. It’s made from rich, yeasted dough and can be filled with a variety of fillings. The most common fillings are walnut and tarragon, but you can use whatever you like. I honestly only know a walnut potica, it’s the one my grandmother always made. She usually put in some rum infused raisins and sometimes some apples to moisten the filling a bit, so her recipe is the one I’m also using. 

Potica-14
Velika noč je tu. Ta praznik mi je bil vedno všeč. Velika noč vedno prinese same dobre reči – pisane pirhe, ogromne količine čokolade in druge dobrote, ki se na mizi pojavijo le za praznike. Še najbolj pa mi je všeč, ker napoveduje prihod spomladi, daljših dni in toplejšega vremena. Na veliko noč ponavadi ne počnem nič posebnega, poleg obiska družine, se pa vsako leto potrudim pobarvati pirhe in speči potico.  

Potica-11
Vsi poznate potico, po vsej verjetnosti je na večini vaših velikonočno obloženih miz. Kakšne so vam najbolj všeč? Jaz sem v življenju pokusila le orehovo, saj je nona vedno pekla le to, pogosto z rozinami in nekaj jabolki, da je bila potica bolj sočna. V preteklosti sem vedno pojedla najprej skorjico in si slastno sredico pustila za na konec. 

Potica-7
Potica-9

To make it a bit more different this year, I decided to put some pecans in the filling (I’m obsessed with pecans, I think they are my favourite type of nuts, and sadly also one of the most expensive ones here in Belgium). I also used cranberries instead of raisins, which I think are a perfect pair with pecans. When making potica, there are a couple of things you should take care of. 1) Put on the ingredients out on the counter one hour before using, all the ingredients should be at room temperature when used. 2) Work in a warm space, like every yeasted dough, also potica dough needs a nice cosy and warm place to rise. 3) Use 1:1 ratio of dough to filling so that you get nice layers. If you use too much filling that is too heavy or too moist, the dough might be to weak to hold it and then you get a potica that is dense and doesn’t have nice layers. I did not follow this rule this time because I loooove a lot of filling, but you can see on the picture above what a difference that makes.
Potica
Potica-2

Letos sem si zaželela malce drugačne potice, zato sem se odločila, da bom za nadev uporabila pekan orehe (obsedena sem z njimi, mislim, da so trenutno moji najljubši oreščki in na žalost tudi najdražji). Dodala sem tudi brusnice, saj se mi zdi, da so te odličen par s pekani. Pri peki potice, morate biti pozorni na nekaj stvari. 1.) Vse sestavine morajo biti sobne temperature, ko se jih uporabi. 2.) Delati moramo v toplem prostoru brez prepiha, sicer se potica “prehladi” (ne vzhaja pravilno). 3.) Najbolje je uporabiti 1:1 razmerje med testom in nadevom, da so plasti enakomerne. Če boste uporabili preveč nadeva, je ta lahko pretežek za testo in to ne bo pravilno vzhajalo. Sama se zadnjega pravila nisem držala, saj obožujem potice z debelimi plasti nadeva, na sliki zgoraj lahko vidite razliko. Potica-4
Potica-16
This dessert is rich and heavy, like festive desserts should be. You should use whole cream, real butter (no shortening or other vegan stuff) and don’t reduce the sugar to not compromise the flavour. If you’re on a diet, pause it for this weekend, it’s Easter, so go ahead, eat some good stuff and get back on the healthy wagon on Tuesday. I know that is what I am going to do.

Enjoy the goodies!

Potica with walnuts and pecans
Serves 12
Write a review
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
The dough
  1. 4 cups (500 g) sifted all purpose flour
  2. 1 packet dry yeast
  3. 1 stick (120 g) unsalted butter
  4. 2/5 cup (80 g) caster sugar
  5. 3 eggs + 2 egg yolks
  6. 4/5 cup whole milk
  7. 1 tbsp rum
  8. Pinch of salt
  9. Lemon zest
  10. 1 packet of vanilla sugar
The filling
  1. 1 cup (2 dl) whole cream
  2. 17 oz (500 g) 1/2 walnuts, 1/2 pecans, both ground
  3. 1 cup rum soaked cranberries
  4. 1/2 cup (100 g) caster sugar
  5. 1/4 cup (80 g) honey
  6. 2 eggs
  7. 1 tsp vanilla extract
  8. 1/2 lemon zest
  9. 1 tbsp rum
  10. 1/2 tsp cinnamon
The dough
  1. Mix the flour, yeast, caster sugar, vanilla sugar and salt in a stand mixer with the dough attachment.
  2. Add the milk and eggs.
  3. Melt the butter and add to the dough (the butter should not be too hot).
  4. Add the rum and lemon zest and knead the dough for 20-30 min.
  5. Cover and let the dough rise for 1 h.
  6. In the mean time prepare the filling.
The filling
  1. Gring 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.
To assemble
  1. Preheat the oven to 360F (180-190C) and grease a 9x15 inch, 25x40 cm (or similar size) deep baking pan.
  2. Don't knead the dough after it has risen.
  3. Work on a floured surface.
  4. Take half of the dough and roll it out in a square (about 15x20 inch, 40x50cm). It should be about 0.3 inch (about 0,7 cm) thick.
  5. Spread half of the filling over the dough in an even layer.
  6. Fold the longer edges towards the inside, about 0,5 inches. This will make sealing the edges easier.
  7. Roll the potica. With your hands start rolling the potica on the shorter 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.
  8. When rolled check if there are any more holes on the edges, seal them and place the potica in the pan.
  9. Repeat with the remaining ingredients.
  10. Bake for 45 min - 1h until deep brown (but not burned :)!) on top.
  11. Cool slightly before taking out of the pan. Put on a rack to cool completely.
  12. Sprinkle with powdered sugar, cut and serve.
Notes
  1. The recipe can be halved as this is a big amount of potica. If doing so use a loaf pan to bake.
  2. Potica can be easily make a day ahead and if properly stored can last a week, just keep it in an airtight container.
  3. Potica can also be frozen. Cool completely, don't add powdered sugar, wrap in cling film, place in a plastic bag and freeze. When defrosted it will taste (almost) as freshly baked.
Oh the Goodies http://ohthegoodies.com/
Potica-12
Potica-17
Potica je bogato in težko (za želodec) pecivo, takšno kot mora biti praznično pecivo. Uporabiti moramo polnomastno smetano, pravo maslo (nobene margarine in drugih veganskih pogruntavščin) in ne zmanjševati količine sladkorja, saj se sicer vse to pozna pri okusu. Če ste na dieti, le-to pavzirajte ta vikend, velika noč je, pojejte kaj dobrega in se vrnite k zdravi hrani v torek. Vem, da bom jaz naredila prav to. 

Uživajte v dobrotah!

Potica z orehi in pekani
Serves 12
Write a review
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
Testo
  1. 500 g moke
  2. Vrečka suhega kvasa
  3. 120 g masla
  4. 80 g sladkorja
  5. 3 jajca + 2 rumenjaka
  6. 2 dl mleka
  7. Žlica ruma
  8. Limonina lupinica
  9. Ščepec soli
  10. Zavojček vanilijevega sladkorja
Nadev
  1. 500 g pol orehov, pol pekanov
  2. Skodelica suhih brusnic namočenih v rumu
  3. 100 g sladkorja
  4. 80 g medu
  5. 2 dl sladke smetane
  6. 2 jajci
  7. Čajna žlička vanilijevega ekstrakta
  8. Limonina lupinica
  9. Žlica ruma
  10. 1/2 čajne žlicke cimeta
Testo
  1. Zmešamo moko, kvas, sol, sladkor in vanilijev sladkor z nastavkom za testo.
  2. Vmešamo mleko in jajca.
  3. Stopimo maslo in le-to vmešamo v testo (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 nadev.
Nadev
  1. Če orehi še niso zmleti, le-te zmeljemo.
  2. Segrejemo smetano.
  3. Z leseno kuhavnico vmešamo orehe in sladkor.
  4. Vmešamo jajca, pazimo, da orehova mešanica ni prevroča, ko vmešamo jajca.
  5. Vmešamo ostale sestavine.
Sestava
  1. Pečico segrejemo na 190°C. Namastimo globok pekač dimenzij cca 25x40 ali 2 pekača za potice (količino sestavin lahko prepolovite za pripravo 1 potice).
  2. Delamo na pomokani površino.
  3. Vzamemo polovico testa in le tega razvaljamo v pravokotnik cca 50x40 cm.
  4. Polovico nadeva namažemo na testo.
  5. Daljši stranici zavijemo proti nadevu cca 1 cm, da so robovi že zaprti, ko zavijemo potico.
  6. Potico začnemo zvijati na krajšem koncu. Potico zvijemo čimbolj na tesno a pri tem pazimo, da ne izpodrivamo nadeva.
  7. Če je na robovih še kakšna luknja, le-to zatesnimo.
  8. Potico položimo v pekač in ponovimo s preostalimi sestavinami.
  9. Potico pečemo 45 min - do 1 ure, da se ta temno rjavo obarva (ne zažgano obarva :)!).
  10. Potico zvrnemo na rešetko, pokrijemo s kuhinjsko krpo in ohladimo.
  11. Posujemo s sladkorjem v prahu, razrežemo in postrežemo.
Notes
  1. Količino lahko z lahkoto prepolovite, saj ta zadostuje za 2 potici.
  2. Potico lahko pripravimo tudi vnaprej, če jo shranimo v dobro zaprti posodi je lahko kot sveža tudi 1 teden.
  3. Potico lahko tudi zamrznemo. Ko je ohlajena je ne posujemo s sladkorjem, zavijemo jo v plastično folijo, postavimo v vrečko in zamznemo.
Oh the Goodies http://ohthegoodies.com/
Potica-10

Leave a Reply

Your email address will not be published. Required fields are marked *