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Slovenska Potica s Skuto in Rozicami
Slovenian Cottage Cheese and Rosehip Potica
A delightful variation of the traditional Slovenian Potica, this version features a rich filling of creamy cottage cheese (skuta) and the subtle floral notes of rosehips. The soft dough is rolled thin, generously spread with the filling, and then rolled up to bake into a beautiful spiral cake.
ð§ ææ
- 500 g All-purpose flour
- 250 ml Lukewarm milk
- 7 g Active dry yeast
- 50 g Granulated sugar
- 2 large Egg yolks
- 80 g Unsalted butter(melted, plus extra for greasing)
- 1 tsp Salt
- 500 g Full-fat cottage cheese (skuta)
- 100 g Granulated sugar(for filling)
- 2 large Egg yolks(for filling)
- 1 tsp Vanilla extract
- 50 g Dried rosehips(finely chopped or ground)
- 1 tsp Lemon zest
- 1 egg Egg wash(beaten with 1 tbsp milk)
ðšâð³ äœãæ¹
- 1
Activate yeast: In a small bowl, combine lukewarm milk, 1 tsp sugar, and yeast. Let stand for 5-10 minutes until foamy.
- 2
Make the dough: In a large bowl, whisk together flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, egg yolks, and melted butter. Mix until a shaggy dough forms.
- 3
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4
Prepare the filling: While the dough rises, combine cottage cheese, sugar, egg yolks, vanilla extract, chopped rosehips, and lemon zest in a bowl. Mix well.
- 5
Assemble the Potica: Punch down the risen dough and turn it onto a lightly floured surface. Roll it out into a large rectangle, approximately 1/4 inch thick. Spread the cottage cheese and rosehip filling evenly over the dough, leaving a small border on the edges.
- 6
Roll up the Potica: Starting from one of the longer sides, carefully roll up the dough tightly into a log. Pinch the seam to seal.
- 7
Bake: Grease a traditional Potica mold or a Bundt pan. Place the rolled dough seam-side down in the prepared mold. Cover loosely and let rest for another 20 minutes.
- 8
Preheat oven to 180°C (350°F). Brush the Potica with egg wash. Bake for 40-50 minutes, or until golden brown and cooked through. If it browns too quickly, loosely tent with foil.
- 9
Cool: Let the Potica cool in the mold for 10-15 minutes before inverting it onto a wire rack to cool completely.
ð¡ ããã®ã³ã
- âEnsure your yeast is active for a good rise.
- âDon't overwork the dough after adding the filling.
- âIf you can't find dried rosehips, you can omit them or substitute with a small amount of finely chopped dried cranberries for a different fruity note.
- âA traditional Potica mold is ideal, but a Bundt pan works well.
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- Add a tablespoon of rum to the filling for an extra flavor dimension.
- For a sweeter dough, increase the sugar slightly in the dough ingredients.