Christmas Connections Through Art 2017 Cook Book Christmass Connections Through Art 2017 Cook Book | Page 12

 lemon peel
 salt
Put the flour in a bowl. Make a well in the centre and add yeast. Sprinkle it with 1 tsp of sugar, pour
2 tbsp of warm milk, sprinkle with 2 tbsp of flour and leave to rise. Meanwhile mix the butter, sugar
and eggs. When the yeast is ready add salt, lemon peel and milk. The milk should be added carefully
because the quantity depends on the flour. The dough should be smooth and not too soft. Cover the
dough and leave to rise. Meanwhile prepare the filling.
Walnut filling:
200g ground walnuts
1 dl milk
150g sugar
1 egg
lemon peel, cinnamon, rum, raisins soaked in rum
Pour hot milk on the ground walnuts, add sugar, spices, egg yolk and whipped egg whites. Stir
gently. If the filling is too soft, add some dried walnuts.
Roll out the dough, spread it with filling and sprinkle with raisins. Roll everything together. Put the
'potica' into a baking tray and leave to rise. Spread with milk. Pre-heat the oven at 180˚°C. Bake for
about an hour or an hour and a half – it depends on the weight of 'potica'.
When cool, sprinkle it with icing sugar.
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