Browned cream – a regional dairy delicacy

Cream is an important ingredient in cuisines all around the world, and in this part of Slovenia it has taken on its own unique character and flavour. In some typical Slovenian dishes, browned cream is a key ingredient. It takes 12 litres of unprocessed milk to make just one kilogramme of this special delicacy and the best way to make it is in a wood-fired oven.

How is it made? After leaving thoroughly boiled milk to chill, the top layer of cream is skimmed, torn into small pieces and browned for three hours in an oven preheated to 160°C. During the process it is mixed several times to ensure that it browns evenly and becomes slightly caramelised. What remains is a golden-brown ingredient that is used as the basis to create dishes from the Laško area. You can taste browned cream in dishes that are made by today’s culinary masters in honour of their culinary heritage.

Ingredients 

Dough: 

  • 800 g flour
  • 4 eggs
  • 250–300 ml lukewarm milk
  • 40 g yeast
  • 1 tsp salt
  • 80 g sugar
  • 100 g butter
  • lemon zest

 

Filling: 

  • 800 g browned cream
  • 2 eggs
  • 50–100 g sugar
  • vanilla sugar
  • cinnamon to taste
  • 2 handfuls breadcrumbs

 

Method:

Use the ingredients to make a smooth, elastic leavened dough and let it rise.

Make the filling from the browned butter, into which are mixed the yolks, sugar, vanilla sugar and cinnamon to taste. You can also add finely chopped fresh or crushed dried herbs. Two popular options are tarragon and mint.

Roll out the risen dough, spread the dough with the filling and sprinkle it with the breadcrumbs. Roll the dough tightly, then place it into a greased baking dish, cover and leave to rise. When the dough has risen, place it in the oven and bake at 180°C for approximately one hour. Sprinkle the baked potica with powdered sugar and serve while it is still warm.  Enjoy!

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