Bake it ‘til you make it!

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Slovenian Potičke

By Mark Tomc

 

For the Dough:

  • Yeast - 7 grams

  • Flour - 4 1/2 - 5 cups to start, keep some extra on the side to add to dough

  • Whole Milk - 1 cup

  • Sugar - 1/2 cup

  • Unsalted Butter - 1 stick

  • Egg Yolks - 4 (set the egg whites aside for the walnut filling)

  • Salt - 1/2 teaspoon

  • Water (lukewarm) - 1/2 cup

For the Filling:

  • Walnuts - 2 pounds

    • These should be fine ground. Do not over grind, as the oil will release and make the mixture too sticky and the nuts too clumpy.

  • Sugar - 1 cup (or to your liking)

  • Rum - to your liking

  • 1 whole egg

  • 1 packet of Vanilla Sugar (Dr. Oetker)

  • 4 egg whites (saved from the dough)

  • Unsalted butter - 1 stick

  • Whole Milk - 1 1/4 cup

Optional Additions:

  • Honey

    • Can be added to your liking if you wish. Usually about 1/3 cup of honey. Bring it to a boil so it will pour and mix better with the ingredients in the nut mixture.

  • Raisins

    • Usually about 1 cup of gold/yellow raisins. Soak them in hot water so they are no longer sticky. Then drain and rinse with warm water.

  • Rum soaked raisins

    • Soak them in the amount of your liking

  • Lemon rind

    • Can be added to either the nut mixture or the dough, to your liking. In the video presentation, Mark adds lemon rind to the nut mixture.