Imagine sinking your teeth into a luxurious, soft roll bursting with rich chocolate and crunchy walnuts - a traditional Slovenian pastry that will transport your taste buds to a world of pure culinary bliss! This Chocolate Potica Nut Roll is not just a recipe; it's a centuries-old tradition wrapped in a decadent, chocolatey embrace that will make your kitchen smell like a gourmet bakery and your guests beg for seconds.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Slovenian
Serves: 1 roll
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 packet active dry yeast
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- In a small bowl, warm the milk until it's lukewarm (about 110°F or 43°C). Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, combine the all-purpose flour, sugar, and unsweetened cocoa powder. Mix well to ensure that all the dry ingredients are evenly distributed.
- Make a well in the center of the dry mixture and pour in the melted butter, activated yeast mixture, and vanilla extract. Stir the mixture with a wooden spoon or spatula until it starts to come together into a dough.
- Once the dough begins to form, transfer it to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a separate bowl, combine the chopped walnuts with a little sugar and cocoa powder if desired. Mix well to ensure the walnuts are evenly coated.
- Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface into a rectangle, about 1/4 inch thick.
- Evenly sprinkle the walnut mixture over the rolled-out dough, leaving a small border around the edges.
- Starting from one of the longer sides, carefully roll the dough into a tight log, making sure to keep the filling inside. Pinch the seams to seal the roll.
- Place the rolled dough seam-side down on a greased baking sheet or in a greased loaf pan. Cover it again with a towel and let it rise for another 20 minutes.
- Preheat your oven to 350°F (175°C) during the last few minutes of the second rise.
- Once the dough has risen again, bake it in the preheated oven for about 30-40 minutes, or until the roll is cooked through and has a nice firm texture. You can check for doneness by tapping the bottom of the roll; it should sound hollow.
- Remove the roll from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the Chocolate Potica Nut Roll and serve. Enjoy this delicious Slovenian treat!
Tips
- Yeast Activation is Key: Ensure your milk is precisely lukewarm (110°F) to activate the yeast perfectly without killing it.
- Knead with Patience: Take your time kneading the dough - a smooth, elastic texture is crucial for a tender roll.
- Rising Environment Matters: Find a warm, draft-free spot in your kitchen for dough rising to help it develop optimal volume and texture.
- Filling Distribution: Spread the walnut mixture evenly to guarantee a consistent flavor in every slice.
- Seal Carefully: When rolling, pinch the seams tightly to prevent the filling from leaking during baking.
- Cooling is Crucial: Allow the roll to cool completely before slicing to maintain its structure and prevent crumbling.
Nutrition Facts
Calories: 335kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
