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No holiday is perfect without potica

In the weeks preceding the winter holidays, everyone is rushing: shopping for the perfect gifts, baking all the cookies, trimming the tree and thinking of menus for Christmas, New Year’s Eve and all the other holiday meals.

We think that one should stop hurrying and thinking at least for a little while during this season and rather take some time for the people close to them. That’s why we took out our cookbook and found two potica recipes for you.
Call your family, friends or neighbours, roll up your sleeves and get baking! Make the famous Kukelj Tarragon potica or the carrot and coconut beauty, created by Gostilna pri Mari.

Enjoy!
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Kukelj tarragon potica
Dough:
600 g flour
40 g yeast
50 g butter
50 g oil
approximately 2 dl of milk
3 egg yolks
60 g sugar
6 g salt
1-2 tablespoons of rum
1 sachet vanilla sugar
lemon zest

Filling:
120 g butter  
3 eggs
100 g sugar
2 dl thick sour cream  
2 fists chopped tarragon  
1 sachet vanilla sugar

Crumble the yeast to a smaller dish or a cup and add some flour, sugar and as much lukewarm milk to get a thick, but still liquid dough. Let the mixture rise to double volume.
Sift the flour into a dish. Add the warm milk mixture and salt, then mix in the beaten egg yolks, rum, vanilla sugar and grated lemon zest. Mix it all together and add melted lukewarm butter and oil. At first, mix the dough with a spatula, later continue with your hands and quickly knead it into a smooth ball that separates from the dish. The dough should be rather soft. Cover the dish and let it rise to double volume.
Beat the softened butter well and alternately mix in egg yolks and sugar. Add the sour cream, vanilla sugar and, ultimately, the egg whites, beaten to stiff peaks.
Preheat the oven to 190 degrees. Grease the potica tray with butter.
Put the dough on a tablecloth, sprinkled with some flour and roll it into a big rectangle, as long as the circumference of the tray. Spread the filling evenly and sprinkle with chopped tarragon. Roll tightly and put into the potica tray. Pierce several times, cover with a napkin and let it rise to double volume.
Bake for approximately one hour, first at 190°C 20 minutes and then 40 minutes at 160 °C.
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Carrot potica by Gostilna Pri Mari
Dough:
600 g flour
1 teaspoon salti
2 egg yolks
50 g sugar
1 tablespoon rum
approximately 3 dl warm milk
50 g butter

Yeast mixture:
20 g yeast
0,5 dl milk
1/2 teaspoon sugar

Filling:
120 g butter
2 eggs
120 g sugar
lemon zest
600 g carrots
200 g coconut flour

For the filling, scrape and grate the carrots. Melt butter in a pan and roast the grated carrots. Mix in the coconut flour. Move to a bowl and wait until it gets cold. Alternately mix in the eggs, sugar and lemon zest.
Heat and sweeten the milk, add yeast and wait till it dissolves.
Sift the flour into a bowl and make a hole in the middle. Pour the milk with yeast in the hole, mix in some flour and let to rest for 10 minutes. In the meantime, melt the butter in a pan on medium heat.
Start kneading the dough outwards, add salt, egg yolks, sugar and rum, slowly add milk. Finally, add the warm liquid butter and knead until smooth. Cover and let rise for about an hour.

Preheat the oven to 180 degrees. Grease the potica tray with butter.
Put the dough on a tablecloth, sprinkled with some flour and roll it into a big, thin rectangle, as long as the circumference of the tray. Spread the filling evenly and roll tightly.
Put the potica into the tray, pierce several times, cover with a cloth and let rise for another hour.
Bake for a bit more than an hour, till the potica is golden brown and starts separating from the tray.

Enjoy!

Deli: