Dolenjska, drugačna doživetja

Ajdova potica z lešniki


Dough: 

  • ½ l buckwheat flour 

  •  ½ l of salted boiling water 

  •  2 tablespoons of warm milk 

  •  3 dag of yeast  

  • ¾ l soft white flour (8 dag butter can be added if desired)

Beat the buckwheat flour with salted boiling water in the bowl and mix with the cooking hob to cool slightly. Add yeast, which was mixed with two tablespoons of warm milk, and optionally butter. Mix well and knead with flour. Sprinkle the dough over the top with flour, cover with a kitchen towel and place in a warm place to rise. Roll up the dough on the work surface and roll it as thin as possible and cut it into the shape of a rectangle. Thus, the dough is ready to add filling.



Filling: 

  • 4 spoons of honey 

  • Small grated orange or lemon peel

  • 1 -2 fist finely chopped or minced hazelnuts 

  • Pinch of cinnamon 

  • 1 small handful of breadcrumbs

Vzhajano testo razvaljamo zelo na tanko in ga polijemo z medom, ki smo ga pred tem nekaj minut kuhali in potem nekoliko ohladili. Potresemo z drobno narezano pomarančno ali limonino lupinico ter z mletimi lešniki, ščepcem cimeta in majhno pestjo krušnih drobtin. Na tesno zvijemo v zvitek in položimo v potičnik, kjer naj vzhaja. Vzhajano potico premažemo s stepenim jajcem ali mlekom in pečemo dobro uro pri 200 stopinjah.


(Vir: Bogataj. J., 2014. Potice iz Slovenije, Založba Rokus Klett)


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