Potica

Recipe View 10 mins Prepare the Yeast Starter: In a small bowl, combine 3 tablespoons of flour and 1 teaspoon of sugar. Add the yeast, then pour in 1/4 cup of warm milk. Mix well and let stand until creamy and frothy (approximately 10 minutes).

Recipe View 0 mins Create the Dough Base: In a large mixing bowl, cream together the softened butter and remaining sugar using an electric mixer until light and fluffy. Incorporate the egg yolks one at a time, ensuring each is fully mixed in before adding the next. Add the yeast mixture, 1 1/3 cups of milk, and salt. Mix until well combined.

Recipe View 8 mins Incorporate Flour and Knead: Gradually add the remaining flour, 1/2 cup at a time, mixing thoroughly after each addition. Once the dough comes together, transfer it to a lightly floured surface and knead until smooth and elastic (about 8 minutes).

Recipe View 1 hrs First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a damp cloth and allow it to rise in a warm place until doubled in size (approximately 1 hour).

Recipe View 0 mins Shape the Loaves: Preheat oven to 350 degrees F (175 degrees C). Lightly grease two rimmed baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal portions. Roll each portion into a rectangle, approximately 1/4 to 1/2 inch thick.

Recipe View 0 mins Add Filling: Spread the melted butter evenly over each rectangle of dough, followed by the honey, raisins, and chopped walnuts. Sprinkle the cinnamon generously over the top.

Recipe View 45 mins Roll and Seal: Carefully roll each rectangle up tightly, like a jelly roll, pinching the ends to seal securely. Transfer the loaves, seam-side down, to the prepared baking sheets. Let them rise until doubled in volume (45 minutes to 1 hour).

Recipe View 1 hrs Bake: Bake in the preheated oven until golden brown on top (approximately 1 hour).