Slovenian Sweet Bread "POTICA". One Slice is Never Enough!

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with a unique flavor.

Grease a loaf pan with a generous amount of butter.

Combine milk, yeast, and 1 tablespoon of sugar; set aside for about 10 minutes until frothy.

In a medium bowl, combine wet ingredients: egg yolks and Greek yogurt; mix well.

In a large bowl, cream butter and sugar until pale and fluffy.

Mix flour and salt in a separate bowl.

Add dry ingredients to the butter mixture, alternating with the wet ingredients in three batches.

Using a wooden spoon, fold the dough mixture for about 2 minutes until it forms a sticky dough.

Transfer the dough to a floured surface and knead for about 5 minutes until it becomes less sticky and smooth.

Sprinkle flour inside the bowl, place the dough back in, cover, and let it rise for about 1 to 2 hours or until doubled in size.

For the filling, pulse dark chocolate and nuts until fine.

In a nonstick pan, combine milk, maple syrup, sugar, cocoa powder, egg whites, and vanilla extract; sift cocoa powder to avoid lumps.

Mix until smooth, then add dark chocolate and butter; cook over medium-high heat while stirring until dissolved.

Once it starts to boil, lower the heat to medium-low and cook until thickened; let cool to room temperature.

After the dough has risen, punch it down to release gas bubbles and place it on a floured countertop.

Roll the dough into a rectangle about half a centimeter thick.

Spread the filling over the dough, leaving about 5 centimeters at one end.

Starting from the shorter edge nearest you, tightly roll the dough into a log.

Cut the excess dough at a 45-degree angle and transfer the log to the prepared pan with the seam side down.

Cover the pan with a towel or cling film and let it rise at room temperature for about 1 hour or until doubled in size.

Once risen, brush the top with egg whites.

Bake in a preheated oven at 160°C (320°F) for about 1 hour.

Let cool slightly in the pan for about 5 minutes, then invert onto a wire rack to cool completely.

Sprinkle with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens