Kozjanska Kruhova Potica

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 240ml (1 cup) warm milk 240ml (1 cup) warm milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1/2 tsp salt 1/2 tsp salt
• For the filling: For the filling:
• 300g (2 1/2 cups) ground walnuts 300g (2 1/2 cups) ground walnuts
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• For brushing: For brushing:
• 1 large egg, beaten 1 large egg, beaten

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 46g, 20g
• Protein: 9g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and 1 teaspoon of sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, remaining sugar, melted butter, eggs, and salt. Pour in the yeast mixture and mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the filling by combining the ground walnuts, sugar, milk, melted butter, vanilla extract, and cinnamon in a bowl. Mix well until the filling is evenly combined.
5. 5.
   Preheat the oven to 180°C (350°F). Grease a round baking pan.
6. 6.
   Punch down the risen dough and roll it out on a floured surface into a rectangle about 1/4 inch thick.
7. 7.
   Spread the walnut filling evenly over the dough, leaving a small border around the edges. Carefully roll up the dough tightly from one long side, forming a log.
8. 8.
   Place the rolled dough into the prepared baking pan, seam side down. Brush the top with beaten egg.
9. 9.
   Bake for 40-45 minutes or until the potica is golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Treat your ingredients with care...

• Walnuts — Ensure the walnuts are finely ground for a smooth and even filling texture.
• Active dry yeast — Make sure the yeast is fresh and activate it in warm milk with a teaspoon of sugar to ensure proper rising of the dough.
• Milk — Warm the milk to around 37°C (98°F) for optimal yeast activation and dough rising.

Tips & Tricks

• For a richer flavor, toast the walnuts before grinding them.
• If the dough is too sticky, add a little more flour while kneading.
• To achieve a more pronounced cinnamon flavor, sprinkle a small amount of cinnamon over the rolled-out dough before spreading the filling.
• Allow the potica to cool completely before slicing to ensure clean and neat slices.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Serving advice

Serve thin slices of Kozjanska Kruhova Potica as a delightful dessert after a hearty Slovenian meal. Accompany it with a dollop of whipped cream or a dusting of powdered sugar for an extra touch of sweetness.

Presentation advice

Present the Kozjanska Kruhova Potica on a beautiful platter, showcasing its spiral pattern. Garnish with a few whole walnuts or a sprinkle of powdered sugar for an elegant touch.