Vegan Potica

Serves: 12

Ingredients for the dough:

● 350 g flour
● 70 g sugar
● ½ tsp salt
● 20 g fresh yeast
● 175 ml rice milk
● 70 g vegan butter
● ¼ tsp turmeric
● 1 tbsp orange zest

Ingredients for the walnut filling:

● 380 g ground walnuts
● 40 g sugar
● 20 g vanilla sugar
● 150 ml rice cream
● 100 g vegan butter
● 100 ml rice milk
● 2 tbsp rum

Instructions for the dough:

1. Add 350 g flour to a large mixing bowl.
2. Add 70 g sugar, ½ tsp salt and mix.
3. Make a well in the middle and pour in 175 ml warm rice milk.
4. Sprinkle over 20 g fresh yeast. Let it sit for a few minutes.
5. Pour in 70 g melted vegan butter.
6. Add 1 tbsp orange zest and ¼ tsp turmeric.
7. Mix with a stand mixer with a hook handle attached for 5 minutes at medium speed.
8. Cover the bowl and let the dough proof for 45-60 minutes, or until it doubles in size.

Instructions for walnut filling:

1. Add 380 g ground walnuts to a large bowl.
2. Add 40 g sugar and 20 g vanilla sugar.
3. Mix.
4. Pour 150 ml rice cream to a small pan, add 100 ml rice milk and 100 g vegan butter.
5. Heat everything up until it starts to boil.
6. While still hot, pour everything over the walnuts.
7. Add 2 tbsp rum and mix.

How to assemble:

1. Dust the working surface with flour.
2. Place the dough on the middle and start to roll it in a rectangular shape.
3. Roll the dough to 3 mm thickness.
4. Evenly spread the filling all over the rolled dough.
5. Start rolling the potica from the longer to the shorter side.
6. Roll it gently and tight.
7. Cut away uneven ends on both sides.
8. Now place the rolled dough into a greased bundt cake pan.
9. Cover for 30 minutes and let it proof.
10. Preheat the oven to 180 °C.
11. Pierce the potica all the way through a few times with a skewer then place it in the oven on a lower rack.
12. Bake it for 50-60 minutes.
13. Remove it from the oven and let it cool completely before you unmold it.

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