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Slovenian Pumpkin Seed Potica Recipe - Potica iz Bucnih Semen

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Slovenian Pumpkin Seed Potica

Slovenian Pumpkin Seed Potica

© 2008 Barbara Rolek licensed to About.com, Inc.
Potica (poh-TEET-sah), also known as povitica (poh-vee-TEET-sah), is a yeast-raised dough rolled around a variety of fillings -- sweet or savory. Here, pumpkin seeds are used.

Its name derives from the Slovenian word poviti, which means "to wrap in." Every family has its favorite recipe and a walnut potica, the most popular kind, can vary from one household to the next.

Sweet potica can be served as dessert with coffee or dry white wine, and savory potica is delicious as a main-meal side or as a snack with cold beer.

Larger photo of Pumpkin Seed Potica.

Freeze leftover egg whites and save for leftover egg white recipes.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 Pumpkin Seed Potica

Ingredients:

  • Dough:
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 cup (2 sticks) butter
  • 1/2 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 large egg yolks, beaten
  • 2 1/2 cups all-purpose flour
  • .
  • Pumpkin Seed Filling:
  • 2 tablespoons butter
  • 2 cups unsalted raw pumpkin seeds (pepitas), husked and chopped or ground, as you prefer
  • 1/4 cup + 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 pound (1 stick) melted butter
  • 2 large egg yolks, slightly beaten
  • 2 large egg whites, beaten until stiff

Preparation:

  1. Dough: Dissolve yeast in warm water and set aside. Heat 2 sticks butter, milk, 2 tablespoons sugar and salt until lukewarm and butter has melted.

  2. In large bowl, combine yeast mixture, butter mixture and beaten egg yolks. Add flour gradually, beating well.

  3. Place the dough in a greased bowl, cover with greased plastic and let rise until doubled. Meanwhile, make the filling.

  4. Pumpkin Seed Filling: In a medium saucepan, melt 2 tablespoons butter. Add pumpkin seeds, 1/4 cup sugar and vanilla, stirring constantly. Once the seeds have toasted, remove from heat and let cool.

  5. In a large bowl, combine 1 stick melted butter, 2 egg yolks and remaining 1/2 cup sugar. Stir in cooled pumpkin seeds, then fold in stiff egg whites.

  6. On parchment paper, roll dough 1/4-inch thick. Spread with filling and roll as for Bulgarian Cherry Strudel. If potica is too long for your pan, cut it in half and seal the ends or form into a horseshoe or wreath shape. Place on a parchment-lined sheet and let rise, covered, until doubled.

  7. Heat oven to 350 degrees. Egg wash potica using 1 large egg beaten with 1 tablespoon water. Bake 45 minutes to 1 hour or until nicely browned. Cool completely before slicing. The potica can be coated with a white glaze, dusted with confectioners' sugar or left plain.


  8. NOTE: After egg washing, potica can be sprinkled with raw whole pumpkin seeds. Alternatively, if the potica is glazed after baking and cooling, it can be sprinkled with toasted whole pumpkin seeds.

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