Potica - a Traditional Slovenian Nut Roll
Ingredients
- 500 grams strong bread flour
- 1 free range Shetland egg
- 60 grams caster sugar
- 30 grams Shetland Farm Dairies butter
- 7 grams dried active yeast
- 200 ml Shetland Farm Dairies milk, warmed
- 300 grams ground walnuts
- 100 ml hot milk
- sugar, to taste
- 3 drop rum extract
- raisins (optional)
- ground cinnamon (optional)
Method
- Stir the yeast in the warm milk and leave it for a few minutes to froth.
- Mix the yeast, milk, egg and flour together to form a dough and knead for 8 minutes.
- Leave the dough to rest, covered, for at least 30 minutes.
- Divide the dough in half and roll each half out with a rolling pin to a thickness of half a centimetre.
- Mix the ground walnuts with the hot milk to form a thick paste. Sweeten to taste and add the rum extract, raisins and cinnamon, if using.
- Spread the filling out over the dough and roll it up.
- Leave to rest for at least 15 minutes, and then bake in a preheated 180 C oven for 30 minutes.
- If the bread is getting too dark during baking, cover it in baking paper to prevent it from burning.