How to make
Dissolve the yeast with a teaspoon of sugar in the slightly warmed milk. Add 0.9 oz (25 g) of flour and mix it into a thin mixture. Cover it and leave it to activate.
Sift the flour and mix it with the salt. In the middle, make a well in which you can pour the whole egg, lightly beaten with sugar, both types of fat, lemon peel and actiated yeast. This way, the dough does not become very sweet, so if you want you can add more sugar, but keep in mind that the filling is sweet and it also balances out the flavors.
Knead a smooth and elastic dough, by sprinkling flour or greasing your hands until it stops sticking. It is advisable to use a mixer with dough attachments or a food processor, because it will make it much easier for you and in 2-3 minutes of kneading with the appliance you are ready. It takes at least 10 minutes to knead by hand.
Grease a large bowl and place the dough in it. Wrap it with cling film or a towel and leave it for about an hour to rise and form bubbles.
Prepare the stuffing by grinding the walnuts into small pieces. Add melted butter (it should not be hot), egg whites - slightly beaten, rum, cocoa, the flavors and sugar. Mix well until a homogeneous mixture is obtained and it turns into one color.
Grab a large kitchen towel or tablecloth and stretch it out on the counter. Here it is important that the fabric is not fluffy and does not shed, as well as that it is perfectly clean. Sprinkle it with flour or powdered sugar.
Roll out the risen dough onto the towel into a thin rectangle or at least something like it.
Distribute the filling in a thin even layer, by leaving about an inch from the edges without it.
Lift the fabric from the wide part of the crust and slowly roll it inwards to get a nice and tight roll. Pull both ends so that it stretches and becomes longer, but be very careful not to break it.
9. Grease a round bundt pan and wrap the roll in it. It should be in two layers. This is the main difference with the Poviticia, which is very identical to the Potica, but is made in a rectangular from and the roll is folded. The Slovenian Potica is baked in a bundt pan.
Leave the sweet bread to rise again, but this time for a shorter time - 30-40 minutes.
Spread it with beaten egg yolk with a little water and sprinkle it with sugar, if desired.
Bake it in a preheated oven at 320°F (160 degrees), without a fan. At the 20th minute or when you notice that the top starts to darken more, cover it with foil and continue baking it. The Potica needs 35-40 minutes it should be ready.
The aroma itself, which is carried from the kitchen, will also let you know when it is ready.
Leave the Potica in the pan for 10-15 minutes, then remove it and place on a wire rack.
Wait for it to cool before cutting it.
Serve the sweet Slovenian bread Potica for breakfast or with a cup of coffee, tea, milk, whenever you want something tasty and fragrant.
