WALNUT POTICA
Dear SourdoughManiacs,
Potica, The Queen of Slovenian Festive Tables
INGREDIENTS
Sweet stiff starter
- 10 g active sd starter (mine is 100% hydration)
- 40 g flour T500 (like all-purpose)
- 15 g water
- 15 g sugar
Mix all ingredients into a stiff dough, cover with cling foil and leave to double.
Final dough
- 80 g sweet starter (doubled)
- 450 g T500 flour
Mix together: - 3 eggs
- 150 g milk
- 20 g rum
- 80 g sugar
- 6 g salt
- 1 tea spoon lemon juice
- 1 lemon zest
- 70 g room temperature butter
Add sweet stiff starter and the flour into a mixing bowl. Knead in a machine with a dough hook, slowly add the liquid mixture. And add 70 g room temp. butter when the dough is well developed.
Walnut filling
- 500 g ground walnuts
- 50 g cream (30% fat)
- 4 tablespoons of rum
- 1 egg
- 60 g sugar
- 50 g milk (add less/more if needed, the filling should be spreadable)
PREPARING THE FILLING
Mix everything together and leave covered to stand at least 4 h. Then adjust the consistency with a bit more milk.
PROOFING
Leave the final dough in a closed container for about 3-4 h (21 C), to rise about 30 %, then roll it about 0.8-1cm thick, spread the filling and roll it tightly. Put it in a buttered baking mold. Leave to double (mine took more than 18 hours, it’s a heavy filling). Egg-wash (eggs, cream and pinch of salt).
BAKING
Bake in a preheated oven at 190 C, first 20 min covered then uncover and lower the temp to 180 C and bake until golden brown. Mine took about 1 hour.
Yours truly fermented,
Anita
