BLUE WINDOW | Food Travels in the Alps | Potica (sweet rolled cake)



750 g white wheat flour, t550
500 ml milk
250 g strong white wheat flour
250 g vanilla sugar
4 egg yolks
50 g yeast
30 ml brandy
2 lemons, zest, grated


  • 300 g walnuts, ground
  • 150 ml cream
  • 4 egg whites
  • 50 g vanilla sugar
  • 25 g biscuit crumbs
  • 1 lemon, zest
  • 5 g orange, zest
  • Cinnamon, pinch
  • brandy, kirschwasser / maraskino, splash
  • 1 egg
  • Icing sugar

Sieve flours together. Dissolve yeast in 300 ml warmed milk with 50 g of sugar. Stir in 200 g flour, whisk into a smooth batter. Leave to ferment for eight hours. Mix egg yolks with remaining milk, sugar, lemon peel and brandy. Add this mixture to remaining flour, then add the liquid dough. Knead for 15 minutes. Leave to rise for an hour, degas. Leave to rise for another hour, degas a second time. Roll the dough out to a rectangle about 1 cm thick. Spread filling on top of dough, roll up, seal both ends and shape into a cylinder. Place on greased baking tray. Leave to rise for 30 minutes. Brush the top of the potica with beaten egg and bake at 180° for 60 minutes. Finish with a dusting of icing sugar.