Vegan potica (Slovenian nut roll)
Delicious Slovenian Easter holiday pastrie is called “potica” and has to be on every table on this occasion. Traditional potica (Slovenian nut roll) is made of folded and rolled out yeast dough, which makes it really soft and fluffy, and filled with various feelings like wallnuts, hazelnuts or even tarragon. Let’s make a vegan version of it.
Ingredients
- 350 g flour
- 70 g sugar
- ½ tsp salt
- 20 g fresh yeast
- 175 ml rice milk
- 70 g vegan butter
- ¼ tsp turmeric
- 1 tbsp orange zest
Method
Add flour, sugar and salt to a large mixing bowl. Make a well in the middle and pour in 175 ml of warm rice milk. Sprinkle 20 g of fresh yeast into the rice milk and let it sit for a few minutes until the yeast reacts. Into the bowl, pour melted vegan butter, add 1 tbsp of orange zest and ¼ tsp of turmeric. Mix everything with a stand mixer with a hook handle attached for 5 minutes at medium speed. The dough should be really soft and bounce back when lightly poked. Form a ball out of the dough, dust it with some flour and cover with a cloth. Let it rest for 40-60 minutes in a warm place. It should at least double in size. Place the 380 g of walnuts, 40 g of sugar and 20 g vanilla sugar in a bowl and stir. Pour 150 ml of rice cream in a small pan, then add 100 ml of rice milk and 100 g of vegan butter. Slowly bring to a boil and pour over the walnuts. For better taste, add 2 tbsp of rum and mix with a spoon until texture becomes creamy. Once the dough has risen, make sure you have a large surface to work on. Dust the working surface with flour and place the dough into the center and start to roll it in rectangular shape. Gently roll it out into a huge circle. It should be as thin as possible. Make sure that it does not stick to the table.
Spread the filling evenly onto the dough and start rolling the potica from the longer to the shorter side. Roll it gently and tight. Cut away uneven ends on both sides.
Place the rolled dough into a lightly greased bundt cake pan and let it rest for another 15 minutes at room temperature. Preheat the oven to 180 °C. Pierce the potica all the way through a few times with a skewer then place it in the oven on a lower rack. Bake it for 50-60 minutes until golden. Remove it from the oven and let it cool completely before you unmold it. You can sprinkle it with caster sugar and your vegan potica is ready to be served.
