Potica

This sweet bread cake sings similar to sugar and spice and all things nice.

The ingredient of Potica

• 2 tsp 7g 1 sachet dried yeast
• 185ml 3 4 cup milk warmed
• 60g 1 3 cup lightly packed brown sugar
• 400g 2 2 3 cups plain flour
• 1 2 tsp salt
• 170g unsalted butter chopped at room temperature
• 3 egg yolks
• 60ml 1 4 cup dark rum
• 285g 23 4 cups walnut halves
• 80g 1 2 cup lightly packed brown sugar further
• 2 tbsp honey
• 2 tsp dome cinnamon
• 125ml 1 2 cup milk
• 1 egg white lightly whisked

The Instruction of potica

• intensify yeast 60ml 1 4 cup of the milk and 1 teaspoon of sugar in a bowl set aside for 10 minutes or until frothy
• combine flour salt and remaining sugar in a bowl rub in 120g of the butter until it resembles breadcrumbs pour in yeast mixture egg yolks 1 tablespoon rum and unshakable milk use an electric mixer later a dough hook to knead for 5 minutes or until smooth cover prove for 1 1 2 hours or until doubled in size
• meanwhile process walnuts in a food processor until finely chopped amass extra sugar honey cinnamon and steadfast butter and rum process until combined bring milk to a simmer in a saucepan on top of higher than medium heat grow walnut mixture disconcert whisk for 10 minutes or until thick cool campaign in egg white
• aim dough out onto a doing surface and use a floured rolling attach to roll it out to a 45cm x 35cm rectangle take forward more than walnut mixture starting from 1 long side roll up to enclose filling coil into a greased 22cm kugelhopf pan seam side in cover set aside to prove for 1 hour or until the dough reaches the height of the pan
• preheat oven to 180c bake for 35 minutes or until cake sounds hollow in the manner of tapped cool for 5 minutes transfer to a cooling rack

Nutritions of Potica

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