Two Blogmas in one? Yes, that’s life. I planned my posts up front but quickly realized that baking a potica and entertaining a nine month old child is too stressful, and making photos and writing this post at the same time would be an impossible task to fulfill. But still – in our house, we eat potica long into January so it’s never too late for a good recipe.
Dva Blogmasa v enem? Da, takšno je pač življenje. Seveda sem objave načrtovala vnaprej, vendar pa sem ugotovila, da je peči potico in zabavati devetmesečnega otroka hkrati preveč naporno, da bi zraven še fotografirala proces in napisala objavo. Pa vendarle – pri nas doma potice jemo še daleč v januar, zato za en dober recept ni nikoli prezgodaj.
This recipe comes from Hungary and is a bit different because you won’t be using leavened dough but potato dough. You need about an hour for preparation and 45-50 minutes for baking. The amount of ingredients in this recipe is intended for two portions, because I prepared walnut potica and a potica with poppy seeds. If you only want to prepare one just cut the ingredients in half. This dough is also very good with cheese fillings and can be used for dumplings and similar dishes.
Ta recept prihaja iz Madžarske in je nekoliko drugačen, saj se ne uporablja kvašenega testa, ampak krompirjevo testo. Za pripravo potrebuješ približno eno uro in še kakšnih 45-50 minut za peko. Vse količine so navedene za dvojno porcijo, saj sem naredila in makovo in orehovo potico – v kolikor želiš pripraviti samo eno, jih enostavno razpoloviš. To testo je zelo dobro tudi s kakšnim sirovim nadevom, uporabiš pa ga lahko tudi za svaljke, cmoke in podobno.
