Pehtranova Potica (Tarragon Potica) is a traditional Slovenian recipe for a classic savoury loaf of a bread-style dough spread with a custard and breadcrumb filling topped with tarragon leaves that's rolled and baked until cooked through. The full recipe is presented here and I hope you enjoy this classic Slovenian version of: Tarragon Potica (Pehtranova Potica).
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Ingredients:
For the Dough:
500g strong, white, bread flour
10g active, dried, yeast
1 egg
1 egg yolk
75g granulated sugar
75g butter
250ml milk, scaled and cooled to lukewarm
pinch of salt
For the Filling:
250ml double cream
150g butter
150g granulated sugar
2 eggs
100g white breadcrumbs
50g fresh tarragon leaves, coarsely chopped
Method:
Begin with the dough. Combine all the ingredients in a bowl, mix together with your fingers until they combine then turn out onto a floured work surface and knead the dough thoroughly for at least 10 minutes, or until smooth and elastic. Shape the dough into a ball, place in a greased bowl and set aside in a warm place until doubled in volume (about 60 minutes).
In the meantime, prepare the filling. Melt the butter in a frying pan, add the breadcrumbs and fry gently until just golden brown. Turn into a bowl and set aside to cool. Mix together the cream, sugar and eggs in a saucepan. Heat gently until the sugar dissolves then continue heating, whisking constantly until the custard begins to thicken and is smooth. At this point, stir in the fried breadcrumbs then continue cooking over medium heat until the mixture is thick. Take off the heat and set aside to cool.
Knock the dough back then place on a floured work surface. Dust the top of the dough and your rolling pin with flour then roll the dough into a large, rectangle (make certain the dough is not too thick, typically they say the thickness of half a finger).
Spread the custard filling over the top then evenly sprinkle over the tarragon leaves. Take one of the long sides and roll the potica up like a Swiss (jelly) roll. Carefully transfer to a large, floured, baking tray then set aside in a warm place until doubled in volume.
When nicely risen, brush the top with milk then place in an oven pre-heated to 150°C and bake for about 50 minutes, or until golden brown on top and cooked through (like all breads, it should sound hollow when tapped on the base).
Remove from the oven and set aside on a wire rack to cool before slicing and serving. Typically this is served at festivals.