* Chestnut potica *
With chestnuts? How yes No! Tasty and fragrant, and light as a cloud ..... well, who wouldn't ... A real autumn treat.
- Prepare all the necessary food, to warm to room temperature. Crush the yeast into the flour, add sugar, egg yolks, rum, softened butter, grated lemon peel and a pinch of salt. With lukewarm milk, knead a soft dough. Cover the dough and let it rise.
- Add sugar, cocoa powder and milk to the chestnut puree and mix well into a smooth mass. Whisk the egg whites with a pinch of salt into the solid snow. Add the egg whites to the chestnut mass and mix gently with a spatula or spoon.
- Shake the dough on a floured work surface and gently knead it. Roll it out and coat with chestnut filling. Fold the greased dough and transfer it to a baking pan coated with butter and sprinkled with a little flour. Cover the baking sheet, so that the stimulus rises once more.
- We coat the resulting stimulus with egg yolk, which we mixed with a spoonful of milk. Take a skewer stick and pierce the potica in several places, to the bottom of the baking dish. Place the pan in the oven, which we preheated to 180 degrees, and bake for 50 minutes.
- And now the hardest part: cool the baked potica, turn it out of the baking pan onto a suitable tray and sprinkle with a little powdered sugar.