Slovenian-inspired yeasted nut cake (Potica)

Step 1/5

• 7 g fresh yeast
• ⅔ tbsp milk (lukewarm)
• ⅛ tsp sugar
• ½ tbsp flour
• 23⅓ ml milk
• 23⅓ ml heavy cream

• 2 bowls

Combine yeast, lukewarm milk, and parts of the sugar and flour in a bowl and mix well. Set aside until bubbly. Combine milk and heavy cream in a separate bowl.

Step 2/5

• 103⅓ g flour
• ⅛ tsp salt
• 37½ g unsalted butter
• ⅔ tbsp sugar
• 1 egg yolks
• flour (for dusting)

• bowl
• stand mixer with paddle
• kitchen towel

Stir remaining flour and salt together. Cream most of the butter with remaining sugar in a stand mixer with paddle attachment. Add egg yolks one at a time, mixing well after each addition. Add risen yeast mixture and mix well. Add flour mixture to egg mixture, alternating with milk and cream mixture, mixing well after each addition with dough hook. Turn dough out of bowl and knead dough for at least 2 min., or until a smooth and shiny dough forms. Sprinkle with flour, cover with a kitchen towel and let rise for approx. 2 hrs.

Step 3/5

• ⅛ orange
• ⅓ eggs
• 60 ml heavy cream
• 108⅓ g ground hazelnuts
• ⅛ tbsp unsalted butter
• 25 g brown sugar
• ⅛ tsp ground cinnamon
• ⅛ tsp ground nutmeg

• fine grater
• whisk
• pot (small)
• 1 bowl
• rubber spatula

For the filling, zest orange. Beat eggs. Add cream to a small pot and bring to a boil. Scald ground nuts with boiling cream, add butter and cool. Add beaten eggs, sugar, orange zest, ground cinnamon, and ground nutmeg. Mix well.

Step 4/5

• 25 g bittersweet chocolate
• ⅓ tbsp unsalted butter (melted)

• oven
• cutting board
• knife
• rolling pin
• offset spatula
• baking dish (11x7 in.)
• pastry brush

Preheat oven to 180°C/350°F. Chop chocolate. Turn dough out onto a clean work surface and roll to ½ or ¼ in. thickness. Spread filling evenly in a thin layer over dough all the way to the edges, using your hands as needed. Sprinkle with chocolate shavings, and roll dough into a tight log.

Step 5/5

• 25 g unsalted butter (soft)
• ⅜ tbsp honey
• confectioner’s sugar (for dusting)

• kitchen towel
• hand mixer with beaters

Transfer log to the baking dish in an S-shape. Cover with a towel and let rise until double in size, approx. 1 hr. Brush with melted butter, then let bake for approx. 1 hr. at 180°C/350°F, or until golden brown and baked through. Cover with kitchen towel until cooled completely. Beat softened butter with honey until light and airy. Serve with sliced Potica and enjoy!

Enjoy your meal!