Simple German Potica with Raisin Filling

How to Make Simple German Potica with Raisin Filling at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 3 cups all-purpose flour
• 1 cup raisins
• 1 cup sugar
• 1 cup milk
• 2 large eggs
• 1 stick butter
• 2 teaspoons active dry yeast
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup water

Instructions

1. 1

   In a small bowl, combine 1 cup of warm water (110°F) and 2 teaspoons of active dry yeast. Let it sit for 5-10 minutes until frothy.

2. 2

   In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of cinnamon, and 1 teaspoon of salt.

3. 3

   In a separate bowl, melt 1 stick of butter and let it cool slightly. Add 1 cup of milk, 2 large eggs, and 1 teaspoon of vanilla extract to the melted butter.

4. 4

   Pour the yeast mixture and the wet ingredients into the dry ingredients. Mix until a dough forms.

5. 5

   Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

6. 6

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

7. 7

   While the dough rises, prepare the filling by soaking 1 cup of raisins in warm water for 10 minutes, then drain.

8. 8

   After the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.

9. 9

   Spread the soaked raisins evenly over the dough.

10. 10

    Starting from one end, roll the dough tightly into a log. Pinch the seams to seal.

11. 11

    Place the rolled dough into a greased loaf pan and cover it with a cloth. Let it rise for another 30 minutes.

12. 12

    Preheat your oven to 350°F (175°C).

13. 13

    Bake the potica for 30-35 minutes or until golden brown and a toothpick comes out clean.

14. 14

    Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

15. 15

    Slice and serve the potica warm or at room temperature.