Poppy Seed and Walnut Potica with Coffee Glaze (Slovenian Nut Roll)

A Potica (Slovenian nut roll) is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste, then rolled up into a log, baked, and sliced crosswise. It resembles a jelly roll (Swiss roll). Fillings commonly have as their main ingredient ground walnuts or poppy seeds. You can read more about Potica from this blogger who has a Slovenian background

I never got to learn a great deal of cooking from my mom. We have a slightly complex relationship. Don't get me wrong, we love each other dearly. We are very similar (both are perfectionist and stubborn in the kitchen) and yet very different (both like to run our kitchen in a very different way). We can't seem to agree on anything, not even on what is the best way to hang out a pair of pants to dry under the sun:

My mom is a great cook. Very talented home cook. She is meticulous and perfect in the kitchen in every angle. From a young age, I liked to stand next to her in the kitchen and observed her cooking and all I was allowed to help was to peel the shallots or to pluck the roots of the bean sprouts. I didn't get to cook in her kitchen but I took in all that I saw and put in practice in my kitchen later in my life. (Hi mom, I know you are reading my blog almost everyday. Happy birthday!)

My passion of cooking didn't stop there. I want to learn more. I want to learn more about different cooking techniques and different cuisines other than Chinese and Malaysian. Cookbooks are my resources. I am grateful that there are many chefs and cooks out there that are passionate about sharing their works with us. They invested time and resources to develop well-tested recipes and passed on their valuable knowledge through their cookbooks. I am always learning and always inspired by them.

And today, I learnt how to make potica from Jane.

Poppy Seed and Walnut Potica with Coffee Glaze Recipe
(Adapted from Jane Lawson's Snowflakes and Schnapps)
Serves 8-10

30 g (1 oz) yeast
60 ml (2 fl oz / 1/4 cup) warm full-cream (whole) milk, plus 2 tsp extra
95 g (3 1/4 oz / 1/2 cup) soft brown sugar
450 g (1 lb / 3 cups) plain (all-purpose) flour
2 egg yolks, beaten
125 g (4 1/2 oz / 1/2 cup) sour cream
40 g (1 1/2 oz) unsalted butter, softened
extra walnut halves, whole or roughly chopped, for decorating
whipped crea, to serve (optional)

Poppy Seeds and Walnut Filling:
100 g (3 1/2 oz / 2/3 cup) poppy seeds
60 ml (2 fl oz / 1/4 cup) full-cream (whole) milk
50 g (1 3/4 oz) unsalted butter
1 tsp natural vanilla extract
1 tsp ground cinnamon
1/4 tsp finely grated lemon zest
1 tbsp honey
55 g (2 oz / 1/4 cup) caster (superfine) sugar
1 tbsp golden rum
60 g (2 1/4 oz / 1/2 cup) toasted walnuts, very finely chopped
1 egg white, whisked until thick and foamy

Coffee Glaze:
185 g (6 1/2 oz / 1 1/2 cups) icing (confectioners') sugar, sifted
3 tbsp freshly brewed coffee, chilled
3/4 tsp natural vanilla extract

Method

1. Crumble the yeast into a small bowl, add 60 ml (2 fl oz / 1/4 cup) of the milk, a pinch of salt and 1/2 tsp of the sugar and mash together until smooth. Cover with plastic wrap and set aside in a warm place for about 15 minutes, or until it becomes frothy.
2. Sift the flour and remaining sugar into a bowl and mix well. Make a well in the centre, pour in the yeast mixture, then add the egg yolk, sour cream and butter and mix throughly until you have a soft, slightly sticky dough. Add hte extra milk if needed.
3. Turn the dough out onto a lightly floured work surface and knead for 10-15 minutes, or until smooth and no longer sticky. Place in a bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until it has doubled in size.

   

4. To make the filling, finely grind the poppy seeds in a spice grinder or using a mortar and pestle until the oils are released and aromatic.
   
   

   

   Put in a saucepan with the milk, butter, vanilla, cinnamon and lemon zest. Cook over medium heat for 5 minutes, stirring constantly, until the poppy seeds have softened. Remove from the heat, then stir in the honey, sugar, rum, walnuts and egg white. Return to the heat and cook on low for a further 8 minutes, or until the mixture is thick. Remove from the heat and allow to cool.

   

5. Butter a kugelhopf or bundt tin. Punch down the dough, then roll out into a circle with a 50 cm (20 inch) diameter.
   
   

   

   Spread the poppy-seed filling over the circle,

   

   leaving a 2 cm (3/4 inch) border at the outside edge.

   

   Roll up the dough as lightly as you can into a log,

   

   then place around the prepared cake tin, ensuring the seam side is facing the centre of the tin. Cover and set aside in a warm place for 1 hour, or until puffed up.

   

6. While the cake is resting, preheat the oven to 170C (325C). Put the cake in the oven and cook for 45 minutes, or until golden brown and hollow when tapped.
   
   
   
   
   

   Cool slightly and turn out onto a wire rack to cool.

   

7. When the cake has almost finished cooling make the coffee glaze by combining all the ingredients in a bowl and mixing until smooth and runny, adding a few drops of water if needed. Pour the icing over the top of the cooled cake and allow it to naturally trickle down the sides.
   
   

   

   Sprinkle the walnuts over the top and allow the icing to set. Serve slices with a dollop of whipped cream, if desired.

Have a great Easter!

Snowflakes and Schnapps by Jane Lawson
Published by Murdoch Books, May 2009
Hardcover: 288 pages
AU $69.95

"Join Jane Lawson as she takes you on a culinary journey through the magnificent cold-climate cuisines of the snow-cloaked regions of northern, central and eastern Europe. From the seaside towns of Scandinavia, to the alpine villages of Austria, from the ski fields of France, to the fairy-tale castles of Germany, and as far afield as the white-blanketed cities of Russia and beyond, comes this enticing collection of traditional recipes with contemporary flair.

Celebrate the season of winter and enjoy this irresistible selection of simmering soups, hearty meals and indulgent desserts that will warm you to the core. From humble and satisfying classics to glamorous feasts worthy of a celebration, you are sure to be inspired by the mythical winter wonderland of Snowflakes and Schnapps."