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🍰 Potica – Yeast Cake with Nut Filling

741 kcal · 30 min · 4 servings

Potica – Yeast Cake with Nut Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm 200 milliliters of milk in a pot over medium heat until it is lukewarm.
  2. 2. Crumble the yeast into the lukewarm milk and stir in 1 tablespoon of sugar.
  3. 3. Let the yeast milk rise in the pot with the lid on for a short time.
  4. 4. Mix the yeast milk in a bowl with 80 grams of sugar, 100 grams of butter, a pinch of salt, 2 eggs, and 650 grams of flour.
  5. 5. Knead the ingredients into a smooth dough.
  6. 6. Let the dough rise covered for about 1 hour until its volume has doubled.
  7. 7. Boil 300 milliliters of cream in a pot over medium heat.
  8. 8. Mix 400 grams of ground hazelnuts, 0.25 teaspoons of cinnamon, and 100 grams of sugar in a bowl.
  9. 9. Pour the hot cream over the nut mixture and stir until smooth.
  10. 10. Let the nut filling cool down for about 10 minutes.
  11. 11. Stir 2 eggs into the cooled nut filling.
  12. 12. Grease a baking dish with oil.
  13. 13. Roll the dough on a floured work surface into a rectangle about 5 millimeters thick.
  14. 14. Spread the nut filling thinly over the dough.
  15. 15. Roll the dough up lengthwise.
  16. 16. Place the dough roll into the prepared baking dish.
  17. 17. Let the Potica rise covered for about 30 minutes.
  18. 18. Preheat the oven to 170 degrees Celsius with top and bottom heat.
  19. 19. Bake the risen Potica for about 60 minutes until golden yellow.
  20. 20. Cover the Potica with aluminum foil after 45 minutes if it is getting too dark.
  21. 21. Remove the finished Potica from the oven and let it cool slightly.
  22. 22. Slice the Potica.
  23. 23. Dust the Potica with powdered sugar and serve.

Nutrition per serving