Recipe

Dough:

50 dag buckwheat flour

30 dag wheat flour

7,5 dl boiling water

Salt

1 dl warm milk, 1 tsp sugar, 4 g yeast – for rising yeast

 

  • A close-up of a buckwheat's stem and flower, in the middle of a buckwheat field. Field of Buckwheat. Photo:Tamino Petelinšek/STA
  • A close-up of buckwheat grains, gravy, and a green leaf, in a white bowl. Buckwheat often appears on Slovenian menus. Photo: Tamino Petelinšek/STA

Filling:

50 dag ground walnuts

3 dl honey

5 dl lukewarm milk for the topping

Powdered sugar

 

  • A huge pile of buckwheat, spread on the floor, and a clay container laying near. Buckwheat is excellent for the preparation of main dishes, side dishes and desserts. Photo:4kodiak-GettyImages/GuliverFilm&Foto

Preparation:

  1. Prepare the yeast: heat the milk, add the yeast and sugar, and let it rise.
  2. Pour the boiling water over the buckwheat flour and stir.
  3. When cooled add wheat flour, yeast and salt.
  4. Knead a fluffy dough.
  5. In the meantime, mix the walnuts with lukewarm honey.
  6. Pour one third of the dough into a baking pan, sprinkle with the walnuts, and repeat two more layers.
  7. The top layer should be the dough, pour the milk over it.
  8. Leave to rise again for 20 min, pierce gently with a fork several times then bake in the oven at 180 degrees for about 40 min.
  9. When done, sprinkle with the powdered sugar.

 

  • Two round buckwheat potica cakes, each with one piece already cut out and set aside, laying on wooden surface and decorated with lace tablecloth. Ajdnek Photo:Kuhna pa to archives
  • A round buckwheat potica cake on a small, round lace tablecloth, with one piece cut out and put beside potica. Ajdnek Photo: Kuhna pa to archives