DESSERT RECIPE

Those who visited Slovenia already probably tried one of a Slovenian typical dessert potica or nut bread. Do you remember it? What I love most about it is that you can play with different filling and result is always amazing. So this time I've prepared a recipe for a mini version of this delicious Slovenian dessert filled with coconut filling.

 

Ingredients quantities are for about 16 little potica-s so feel free to add some more or take some away. They are delicious, I promise.

 


INGREDIENTS FOR THE DOUGH

 

  • 500g spelt flour
  • 1 tbsp olive or coconut oil
  • 3 dcl skimmed milk
  • 1 fresh yeast (43g)
  • 2 egg jolks
  • pinch of salt  
  • 1 tbsp of sweetener of your choice (I've used Stevia + Erytrol in ratio 1:10; sugar:sweetener)
  • 2 tsp vanilla essence
  • 1 tbsp rum
  • grated zest of 1/2 lemon  

 

INGREDIENTS FOR A COCONUT FILLING

 

  • 250ml cream for cooking with less fat
  • 70g shredded coconut
  • 2 egg whites
  • 3 tbsp low fat cottage cheese
  • 1 tbsp of sweetener of your choice (I've used Stevia + Erytrol in ratio 1:10; sugar:sweetener)
  • 2 tsp vanilla essence
  • 1 tbsp rum

 

  1. Heat up cream and add coconut and sweetener.
  2. When cream is cooled down add other ingredients (mix egg whites into a snow) and mix.

 

TOPPING

 

  • Powdered sweetener (I used Stevia + Erytrol)

 

PREPARATION

 

  1. Put dry yeast in a warm milk and leave for 30 minutes on 50 Celsius (in an oven; NOTE: add ½ tsp of white suger so the yeast will react)
  2. Put other ingredients into a big bowl.
  3. Add yeast mixture and kneed ingredients into a dough (NOTE: If the dough is too wet add some more flour, if too dry add some more water)
  4. Leave the dough in a bowl on a warm place and cover it with kitchen cloth. Leave it to rise for about 30 minutes (you can just put it in an oven on 50 Celsius)
  5. Roll out the dough to a thickness 3-4mm, cut into squares (12x10cm). Put on 1 tbsp of filling and roll into a roll
  6. Put roll into a sillicon muffin model and let them rest for another 20 minutes (cover with kitchen cloth)
  7. Bake 30-35 minutes on 170 Celsius.
  8. Wait the mini potica-s are cooled take them out of the model and top them with powdered sweetener

Copyright by: Slovenian House