Dough
- 500 g flour Premium mix
- 60 g powdered sugar
- 2 tablespoons rum
- 10 g dry yeast
- 1 teaspoon salt
- 4 egg yolks
- 260 g warm milk
- 100 g melted butter
Filling
- 500 g ground walnuts
- 2 dl cream
- 70 g powdered sugar
- 80 g honey
- 3 tablespoons rum
- lemon zest to taste
- cinnamon to taste
- a pinch of salt
- snow from 2 egg whites
Instructions
1. Preparing the dough
In a bowl, mix all dry ingredients: flour, sugar, yeast, and salt. Add rum, warm milk, egg yolks, and melted butter. Knead the dough with a stand mixer for about 8 minutes until smooth. Form a ball, cover, and let rest for 1 hour.
2. Preparing the filling
Heat the cream to a boil and pour it over the ground walnuts. Add powdered sugar, honey, rum, lemon zest, cinnamon, and a pinch of salt. Mix well to get a uniform mixture. Finally, gently fold in the beaten egg whites.
3. Shaping the potica
Roll out the dough on baking paper into a rectangle. Spread the filling evenly over it and roll it tightly into a scroll. Carefully transfer it into a potica mold. Let it rest for another 30 minutes before baking.
4. Baking
Preheat the oven to 200 °C. Bake the potica for 10 minutes, then reduce the temperature to 180 °C and bake for another 30–40 minutes, until golden brown.
5. Cooling
Once baked, if necessary, trim the edges of the potica while it is still hot. Cover it with a kitchen towel and turn it upside down in the mold. Wait for it to cool completely before slicing.
