A different kind of potica


If you want something a bit different on this year’s holiday table, you can make this juicy carrot and coconut potica that decorates the Gostilna Pri Mari stand on Fridays.

DOUGH:
600 g flour
1 teaspoon salt
2 egg yolks
50 g sugar
1 tablespoon rum
Approximately 3 dl warm milk
50 g butter

ACTIVATED YEAST:
20 g yeast
0,5 dl milk
½ teaspoon sugar

FILLING:
120 g butter
2 eggs
120 g sugar
Lemon zest
600 g carrots
200 g coconut flour

Butter for the tray

Scrub and grate the carrots. Melt the butter in a pan and saute the carrots. Add coconut.
Move the mixture into a bowl and wait for it to cool. Alternately mix in the eggs and sugar, add the grated lemon zest.
Heat up and sweeten the milk for yeast activation. Add yeast and mix till it dissolves. Sift the flour into a bowl and make a hole in the centre. Pour the activated yeast mixture into the hole and add mix in a bit of flour. Let rest for 10 minutes.
Meanwhile, melt the butter in a pan at medium heat.
Start kneading by mixing outwards. Add salt, yolks, sugar and rum, slowly pour in the milk and knead the dough. Pour in the liquified butter and knead until you get a smooth dough. Cover and leave to rise for 1 hour. 
Roll out the dough thinly on a lightly floured tablecloth. Cover the entire surface of the dough with the filling and roll like a roulade.
Butter the mould and place the potica inside. Make some holes with a needle, cover and let rest for approximately 1 hour.
Heat up the oven to 180 degrees.
Bake for a bit more than an hour, until the potica is golden brown and starts to separate from the mould. 





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