Potica

Potica, a traditional cake that is frequently created for festivities and events such as Christmas and Easter, is widely regarded as every Slovenian housewife's source of pride. Potica is a Slovenian name that evolved etymologically from earlier Slovenian forms such as povitica, povtica, and potvitsa. This is also related to the evolution of potica production processes from the Middle Ages (before the 15th century) until the beginning of the 20th century, when development stabilized and unique potica nomenclature was formed beginning in the 18th century. Slovenian potica has been used since the second part of the nineteenth century.

The cake evolved from older rolled dough cakes and was first referenced in 1575. Originally restricted for the aristocratic class, it has acquired appeal among peasants over the years. Potica comes in over 60 different varieties, with typical fillings such as walnuts, hazelnuts, tarragon, honey, poppy seeds, and cottage cheese. Potica is now available with chocolate as a filling. This dish is so important in Slovenian cuisine that it has appeared on two Slovenian postage stamps. The cake is now available in stores and various Slovenian restaurants, although it is considered that homemade potica is still the tastiest.

Ingredients

• 1 ½ teaspoons active dry yeast, ¼ cup white sugar, ¼ cup milk, lukewarm, 1 cup butter, softened, 6 egg yolks, 1 ⅓ cups milk, 5 cups all-purpose flour, 1 teaspoon salt, 1 cup butter, melted, 1 cup honey, 1 ½ cups raisins. 1 ½ cups chopped walnuts, 1 tablespoon ground cinnamon

Instructions

• In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
• In a large mixing basin, beat together the butter and remaining sugar. One at a time, add the egg yolks, beating vigorously after each addition. Mix in the yeast mixture, remaining milk, 4 cups of flour, and salt. Stir in the remaining flour, 1/2 cup at a time, until thoroughly combined. When the dough has pulled together, turn it out onto a lightly floured surface and knead for 8 minutes, or until smooth and elastic. Lightly oil a large mixing bowl, then add the dough and turn to coat with oil. Cover with a moist towel and set aside in a warm place to rise for 1 hour, or until doubled in volume.
• Grease one or two cookie sheets lightly. Turn the dough out onto a lightly floured surface to deflate it. Divide the dough into two equal pieces and roll out to a thickness of 1/4 to 1/2 inch. Spread melted butter, honey, raisins, walnuts, and cinnamon on each slice. Roll each piece into a jelly roll and pinch the ends together. Place the baking sheets, seam side down, on the prepared baking sheets. Allow to increase until the volume has doubled. Preheat the oven to 350°F (175 degrees C).
• Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.