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Soap Making Forum > Soapmaking & Candle Recipe & Tutorials Forum > Food & Spirit Recipes > Potica
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Old 11-24-2015, 11:09 PM   #11
Dahila
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triple drooooooool


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Old 11-24-2015, 11:42 PM   #12
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That looks delicious!


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Old 11-24-2015, 11:53 PM   #13
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That looks absolutely delicious! I've just started making my own bread from scratch this year, and so far it's been such a fun adventure. Thank you so much for sharing the recipe! I may have to try it out sometime.
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Old 11-25-2015, 12:21 AM   #14
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Here are the pics I promised:

This is how thin I rolled out my dough. You can clearly see the pattern on the marble slab underneath:



This is how I dollop my filling over the dough:



Beginning to spread with my cake/frosting spatula. When done spreading, there are no bare spots like you see in the pic, and the filling is spread out to within 1/2" of the edges all around:



This is what it looks like once each short end is rolled up to meet in the middle:


To be continued in the next post.....
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Old 11-25-2015, 12:27 AM   #15
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Folding the first end of my scroll up towards the middle (You can see my holes where I pricked through the dough with my chopstick):



Folding the second end up towards the middle to overlap the first end:



Then I flip it over and set it in my pan, folded-side down:



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Old 11-25-2015, 12:27 PM   #16
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Potica!!!!
We make this in my country all the time - I come from Slovenia. Where does your hubby's familiy originate from?
Walnut is classic, but I perfer tarragon - amazing! The dough in the same, filiing is made of heavy cream or sour cream, sugar, eggs (not sure about this one) and tarragon. Mmmmm, I'm getting hungry!
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Old 11-25-2015, 12:32 PM   #17
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And a recipe, if you wish to try:
http://www.slovenia.info/en/Dishes-a...pti=9849&lng=2
My mom usually make one with poppy seed filling, my mother-in-law makes the best tarragon potica ever! Or a coconut one, although this is not a traditional one.
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Old 11-25-2015, 04:49 PM   #18
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Quote:
Originally Posted by mazimazi View Post
Potica!!!!
We make this in my country all the time - I come from Slovenia. Where does your hubby's familiy originate from?
Hubby's family comes from the part of the Tyrol area that used to belong to Austria, but was annexed by Italy after WWI.

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Originally Posted by mazimazi View Post
Walnut is classic, but I perfer tarragon - amazing! The dough in the same, filiing is made of heavy cream or sour cream, sugar, eggs (not sure about this one) and tarragon. Mmmmm, I'm getting hungry!
Oooh, the tarragon one sounds interesting! And the coconut one sounds delicious! Now that I'm starting to get the hang of making it, I just might branch out and try making different flavors. My mind is now racing with an idea to make 4 mini-loaves that each flavored differently. lol


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Old 11-25-2015, 05:31 PM   #19
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That looks like my kind of bread. I just can't make it because my munchkin has some bad allergies to nuts (I love walnuts).
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Old 12-12-2016, 10:27 PM   #20
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Inspired by Navigator9's thread on ABin5/no-knead Brioche, I'm trying my hand at making my Potica recipe the no-knead way. I just mixed up a triple batch of my dough ingredients and will pull off hunks of it over the next five days so that I can make several loaves of Potica as time permits though-out the week. From the few loaves that I made last year, word got around, and now everyone wants Potica from me! I'll let y'all know how it works out.


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