Tarragon “potica” differently

There is no Easter without potica, but baking is not easy (at least for the first time), in addition, potica dries quickly, we are happy to eat a piece, but a large part remains, and we don’t want that. For me, the dough is just as or even more important than the filling. The dough should be fluffy, juicy, smell like the holidays!

For our family, we usually bake walnut, and more often tarragon potica.

The dough is classic:

0.5kg flour type 400
100g butter
2 dl milk
3 tablespoons rum
100g sugar
1 grated organic lemon peel
pinch of salt
vanilla sugar
1 egg for coating
half a cube of fresh yeast

Filling:

2 handfuls of tarragon, freshly chopped or dry
200g butter
120 g sugar
2 eggs
a few tablespoons of fried breadcrumbs or crushed cookies
a handful of rum-soaked raisins
2.5 dl homemade sweet cream

Process:

Sieve the flour into a bowl, make a well in the middle, where we crush the yeast, add a teaspoon of sugar and 3 tablespoons of lukewarm milk, mix and let the yeast rise.

Add all the ingredients (everything should be warm, not hot and add the salt on the side, not directly on the yeast) and knead to obtain a smooth, pliable dough. Flour a bowl, put the dough in it and leave it covered to rise at least once. Roll it out to approx. 1 cm, spread it with the filling, roll the dough tightly and cut it into 3 cm thick discs. Place them in a round, greased baking pan, brush with egg and let them rise again.

Bake them in a heated oven at 180°C for about 25 minutes.

Hint: one amount of dough is definitely enough for two round pans. Why not have tarragon and walnut/hazelnut/carob/apple potica?