Sunday, December 25, 2016

Blogmas #12 & #13: How to bake a "potica"? ***** Kako speči potico?

Two Blogmas in one? Yes, that's life. I planned my posts up front but quickly realized that baking a potica and entertaining a nine month old child is too stressful, and making photos and writing this post at the same time would be an impossible task to fulfill. But still - in our house, we eat potica long into January so it's never too late for a good recipe.

Dva Blogmasa v enem? Da, takšno je pač življenje. Seveda sem objave načrtovala vnaprej, vendar pa sem ugotovila, da je peči  potico in zabavati devetmesečnega otroka hkrati preveč naporno, da bi zraven še fotografirala proces in napisala objavo. Pa vendarle - pri nas doma potice jemo še daleč v januar, zato za en dober recept ni nikoli prezgodaj. 

This recipe comes from Hungary and is a bit different because you won't be using leavened dough but potato dough. You need about an hour for preparation and 45-50 minutes for baking. The amount of ingredients in this recipe is intended for two portions, because I prepared walnut potica and a potica with poppy seeds. If you only want to prepare one just cut the ingredients in half. This dough is also very good with cheese fillings and can be used for dumplings and similar dishes.

Ta recept prihaja iz Madžarske in je nekoliko drugačen, saj se ne uporablja kvašenega testa, ampak krompirjevo testo. Za pripravo potrebuješ približno eno uro in še kakšnih 45-50 minut za peko. Vse količine so navedene za dvojno porcijo, saj sem naredila in makovo in orehovo potico - v kolikor želiš pripraviti samo eno, jih enostavno razpoloviš. To testo je zelo dobro tudi s kakšnim sirovim nadevom, uporabiš pa ga lahko tudi za svaljke, cmoke in podobno. 

Za pripravo testa potrebuješ/To prepare the dough you will need: 

- 1 kg krompirja // 1 kg potatoes
- 1 kg moke // 1 kg flour
- 4 jajca (rumenjake za testo, beljake za premaz) // 4 eggs (yolks for the dough, whites for the spread)
- 4 pecilne praške // 4 baking powders
- 400 g masla // 400 g butter
- 400 g sladkorja // 400 g sugar
- 2 vrečki rumovega sladkorja (opcijsko) // 2 bags of rum sugar (optional) 









Za pripravo makovega nadeva potrebuješ / To prepare the poppy seed filling you will need:

- 400 g mletega maka // 400 g ground poppy seeds
- 100 g sladkorja // 100 g sugar
- 300 ml mleka // 300 ml milk

Za pripravo orehovega nadeva potrebuješ // To prepare the walnut filling you will need:

- 400 g mletih orehov // 400 g ground walnuts
- 100 g sladkorja // 100 g sugar
- 300 ml mleka // 300 ml milk
- 200 g rozin (opcijsko) // 200 g raisins (optional)

Peel and cut the potatoes, cook them and mash them really well. Add butter, egg yolks, baking powder and sugar. Mix well and start adding flour and making dough. This dough is quite crumbly so it's important to add the flour slowly. After kneading the dough well, separate it into four pieces (or two, if you have an enormously big oven).

Krompir olupiš, narežeš, skuhaš in dobro pretlačiš. Dodaš maslo, rumenjake, pecilni prašek ter sladkor. Dobro premešaš in počasi dodajaš moko ter pričneš oblikovati testo. Takšno testo ni gibko, ampak se rado drobi, zato je počasno dodajanje moke res pomembno. Po tem, ko testo dobro pregneteš, ga razdeli v štiri dele (ali pa dva, če imaš res ogromno pečico).

Both fillings are super simple to make. Mix the poppy seeds/walnuts with sugar, boil 300ml of milk and simply mix it in. That's it.

Oba nadeva sta super enostavna za pripravo. Mak/orehe zmešaš s sladkorjem ter dodaš 300ml vrelega mleka. In to je to!





When rolling the potica, I suggest you use a baking paper so you don't need to touch the dough much as it tends to fall apart. Don't put the filling on the top and the bottom of the dough, but rather in the middle. After you're done rolling, you can put a bit of the filling at both ends and tuck them in. Spread some egg white on top. Now, your potica can go straight into the oven. Bake at 190' C for 45-50 minutes.

Pri zavijanju potice ti priporočam uporabo pekovskega papirja, da se ne boš preveč dotikala testa, ki rado razpade. Nadeva ne razmaži čisto na vrh in na konec testa, ampak bolj proti sredini. Ko končaš z zvijanjem, lahko malo nadeva potlačiš še na oba konca, nato pa testo zaviješ skupaj. Po vrhu potico premaži z beljakom. Sedaj je tvoja potica pripravljena za v pečico. Peci jo pri 190'C 45-50 minut.

And this is the final result. This kind of potica is a bit different but a big hit in our home since my grandmother used to make it following this recipe. It's not too sweet and the walnuts or poppy seeds add a bit of bitterness so I can guarantee you it's really awesome. 


In to je končni rezultat. Takšna potica je nekoliko drugačna, pri nas doma pa je vedno velik hit, saj je po tem receptu potico pekla že moja babica. Ni presladka, mak ali orehi dodajo tudi malo grenkobe in garantiram ti, da je res odlična! 

Ne pozabi, da danes v tekstu iščeš dve skrivni besedi, nova objava pa sledi že jutri, ko ti bom pokazala, kaj mi je letos prinesel božiček. 

Until next time, stay beautiful! ***** Do naslednjič, ostani čudovita!

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