Making Potica

Po-TEET-sa, po-TEET-sa is how it’s pronounced, just in case there’s still a question on that. I’m told that back in Slovenia if you can make potica you’re entitled to call yourself a cook. Assuming that’s true, then I’ve earned the right to sling hash in any all-night greasy spoon in Ljubljana. Adam and Eve on a raft — wreck ’em!

This isn’t bad for a first try. I’ve got a few surface defects but the interior looks good, and that’s the part that really matters with potica. Notice that I’ve got quite a few layers going here. I was able to stretch the dough quite thin, though a yeast dough is never going to get as thin as a very elastic strudel dough. So if many, many thin layers are what you’re after, head over to the strudel recipe and employ the dough you find there. Otherwise assemble the ingredients for potica and proceed as follows. Place the flour, yeast, salt and sugar in the bowl of a mixer fitted with the paddle (beater). Stir that on low.


Potica Recipe

As with all the age old trans-cultural, trans-national classics I’ve attempted here on, there is no way a single recipe can encompass the totality of potica/povitica…gestalt, shall we say. Fillings vary, doughs vary, techniques vary. This one is more Slovenian (southeastern European) in its orientation, though I realize that even in this region interpretations vary (sorry to those who were hoping for a strudel-type povitica (though I do have strudel dough on the site should you want to venture out on your own!). I offer this will all due pleasure and apologias.

The Dough

1 lb. (3 cups) bread flour or all-purpose flour
2 1/4 teaspoons instant yeast
3/4 teaspoon salt
1.75 ounces (1/4 cup) sugar
8 ounces (1 cup) whole milk, room temperature
2 ounces (1/2 stick) very soft butter