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Potica
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Spiced sweet bread cake bursting with flavor.
Ingredients:
2 tsp (7g/1 sachet) dried yeast
185ml (3/4 cup) milk, warmed
60g (1/3 cup, lightly packed) brown sugar
400g (2 2/3 cups) plain flour
1.20 gm salt
170g unsalted butter, chopped, at room temperature
3egg yolks
60ml (1/4 cup) dark rum
285g (2 3/4 cups) walnut halves
80g (1/2 cup, lightly packed) brown sugar, extra
57.20 gm honey
5.00 gm ground cinnamon
125ml (1/2 cup) milk
1egg white, lightly whisked
Instructions:
In a bowl, mix together yeast, 60ml (1/4 cup) of milk, and 1 teaspoon of sugar. Let it sit for 10 minutes or until it becomes frothy.
In a bowl, mix flour, salt, and remaining sugar. Add 120g of butter and rub until it resembles breadcrumbs. Pour in yeast mixture, egg yolks, 1 tablespoon rum, and remaining milk. Use an electric mixer with a dough hook to knead for 5 minutes until smooth. Cover and let it prove for 1 1/2 hours or until doubled in size.
In a food processor, pulse walnuts until finely chopped. Add extra sugar, honey, cinnamon, remaining butter, and rum. Pulse until well combined. Simmer milk in a saucepan over medium heat. Stir in walnut mixture and cook for 10 minutes until thickened. Allow to cool slightly before stirring in the egg white.
Place the dough on a floured work surface and roll it out into a 45cm x 35cm rectangle using a floured rolling pin. Spread the walnut mixture evenly over the dough. Roll the dough tightly from one long side to fully enclose the filling, then shape it into a coil with the seam underneath in a greased 22cm kugelhopf pan. Cover the pan and let the dough rise for 1 hour or until it reaches the top of the pan.
Preheat the oven to 180C. Bake the cake for 35 minutes or until it sounds hollow when tapped. Let it cool for 5 minutes, then transfer it to a cooling rack.