Potica with browned cream

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? Put chilled fresh milk in a ceramic dish in the oven or ceramic stove preheated to 160 degrees. Wait for it to brown evenly and caramelise. When chilled, take the crust from the milk and now it’s ready for filling. 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
• lemon zest

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. If the filling is watery, strew ground biscuits over it.

Roll the risen dough and spread the filling over it. 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!