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Granny White
tarragon to sprinkle on top of the spread mixture)
Raisins: soak 40 dag raisins or sultanas in dark rum for 2 hours;
mix 10 dag softened butter with 15 dag sugar and 3 egg−yolks until
frothy; mix in the drained raisins or sultanas, grated lemon peel,
3
Tsp dry bread−crumbs, 1 dl very thick cream; beat 3 egg−whites
until very stiff and fold into mixture.
Poppy: cook 0.5 kg ground poppy seeds in 0.25 l milk (or cream)
for 5−−10 minutes; allow to cool, then mix in 3 egg−yolks, 2 Tsp
honey, 15 dag sugar, 2 tsp vanilla−scented castor sugar; beat 3
egg−whites until very stiff and fold into mixture.
Potica is traditionally baked in a round, "toroidal" (i.e., with
a raised hole in the middle) ceramic mold. But whatever you use,
make sure the mold is a high one − potica is supposed to raise a
lot. For good potica, the proportions of the height of the mold
vs. its width should be at least 2:1.
Set the oven to 200 C. Roll out the dough to the thickness of your
little finger (that's the traditional measure) and spread with
chosen filling, within 5 cm of the "last" edge. Roll the potica
gently, but make sure there are no air pockets left in the roll
(for easy handling, roll out the dough on a dry linen cloth dusted
with flour).
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