Chocolate potica with hazelnuts

Name: Chocolate potica with hazelnuts
Prep time: 2 h
Total time: 2 h
Ingredients: 0,5 l milk; 1 tablespoon of sugar; 1 tablespoon flour; 20-30 g dry yeast; 760 g flour; 100 g butter; 2 tablespoons sugar; 2 teaspoons BAM vanilla paste; 1 egg; 1 egg yolk; 180 g sugar; 150 g of ground PREMIUM roasted hazelnuts; 150 g chocolate powder; 50 g BAM PREMIUM chocolate spread; 10 g vanilla sugar; 4 egg whites; 3 egg yolks

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Preparation time: 2 h
Difficulty:
Number of ingredients: 18

Potica is a traditional Slovenian pastry. The sweet, thin dough, which can be filled with chocolate, nuts or ham, should not be missing on any kitchen table during the holidays. Traditionally, a walnut or chocolate filling is used, and sometimes even tarragon filling. This time we have prepared for you a chocolate potica with BAM Premium chocolate spread. The old Slovenian saying is still true today: a real housewife must know how to make the potica cake.

Even though it is quite lengthy, the recipe itself is not very complicated. You might need a little more practice to get the chocolate potica shape right, but otherwise don't worry, with the recipe below your chocolate potica is sure to taste great.

BAM tip: If you add BAM vanilla paste to the recipe, the flavors will be even more intense.

Instead of chocolate potica with hazelnuts, you can make plain chocolate potica.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for rising the dough:

0,5 l milk
1 tablespoon of sugar
1 tablespoon flour
20-30 g dry yeast

ingredients for the dough:

760 g flour
100 g butter
2 tablespoons sugar
2 teaspoons BAM vanilla paste
1 egg
1 egg yolk

for the filling:

100 g butter
180 g sugar
150 g of ground PREMIUM roasted hazelnuts
150 g chocolate powder
50 g BAM PREMIUM chocolate spread
10 g vanilla sugar
4 egg whites
3 egg yolks

Nutrition / serving

Energy Value	2205 kJ / 527 kcal
Fats	19,4 g
of which saturated fat	10 g
Carbohydrates	75,7 g
of which sugars	35,6 g
Dietary Fiber	4,1 g
Proteins	12,7 g
Salt	0,3 g

Instructions:

rising of the dough:

Heat 50 ml of milk with 1 tablespoon of sugar and flour. When the milk is lukewarm, remove it from the heat and add the yeast. Cover and leave to rise for 15 minutes. Check that the mixture rises, as this means that the yeast has risen. The mixture should have increased in volume at least once. If this does not happen, repeat the process, as without the yeast rising the potica will not succeed.

preparation of the dough:

In the next step, heat the remaining milk and add the butter. Let the butter melt. Add 1 egg and 1 egg yolk to this milk. Mix a pinch of salt into the flour. Then add the risen yeast mixture and the butter-milk-egg mixture. Mix all the ingredients together to make a smooth dough. Then let the dough rise for 1 hour.

preparation of the chocolate filling:

Add 3 tablespoons of sugar to the ground hazelnuts and toast them until the flavour develops. Beat 4 egg whites until stiff and put them in the fridge. Next, beat the butter until soft and creamy, then add the vanilla sugar. Then gradually add the 3 egg yolks, the remaining sugar, the chocolate powder and the BAM Premium Chocolate Spread. Whisk well after each addition to get a creamy texture. Finally, add the hazelnut butter mixture and mix until smooth and creamy.

assembling and baking chocolate potica:

After the dough has risen for an hour, roll it out into a large, thin square. Gently and evenly fold the beaten egg whites into the chocolate filling and carefully spread it over the dough. Now roll it up so that it takes the shape of a sponge cake roll. If the chocolate potica is too big for the cake pan, you can cut it in half. Put everything in the cake pan that you have lined with greased baking paper. Let the chocolate potica rise in a warm place for another half hour. In the meantime, preheat the oven to 180 °C. Bake between 1 hour and 1 hour and 15 minutes. The dough of the chocolate potica should get a nice brown color. When the chocolate potica is baked, place it on a serving plate, brush with butter and sprinkle with vanilla powdered sugar, if desired. Cut into slices and serve.