Tomo Jeseničnik

Apple and Pear 'Potica'

It is most commonly made in environments where material circumstances in the past did not allow for richer fillings. 

- 1 kg white flour
- 0,5 l milk
- 100 g sugar
- 120 g butter
- 1 teaspoon salt
- 2 tablespoons dark rum
- 1 tablespoon lard
- 2 egg yolks
- 30 g yeast

Prepare a yeast mixture. Put sieved flour in a warm place. In a bowl, mix together warm milk, sugar, butter, salt and flour. Add activated yeast mixture and egg yolks. Beat the mixture until it separated easily from the spoon, add lard, sprinkle with flour, cover with a dish towel, and put in a warm place to rise. When the dough has risen, turn it onto a work surface and roll it out to the thickness of your little finger. Spread one of the two fillings below over the dough, cut off the edges, roll up tightly, and put into a grased tin. Press with your hand to flatten and prick with a knife in several places to prevent bursting. Let the roll rise, then brush with cream or egg and bake until golden brown. 

Filling 1:
Boil dried pear or apple wedges and mash them thoroughly. Add ground walnuts and sugar, mix together well, and spread over rolled out dough. 

Filling 2: 
Grind and sieve dried pear wedges and pour boiling milk over them. Brush rolled out dough with melted butter and sprinkle with the pear mixture, ground walnuts, raisins, carob flour, and sugar.