Orehova potica po receptu moje mame- Savijača od orasa (Walnut roll according to my mother's recipe)

Описание: TESTO:
600 g gladke moke/meko brašno
200 g ostre moke/ oštro brašno
4 rumenjaki/ žumanjka
80 g sladkorja/šečera
80 g margarine /margarina
41 g kvasa ( 1 kocka) / sveži kvasac (kocka)
400 ml mleka/ mljeka
1 vanili sladkor/ vanilin šečer
50 ml ruma/ rum
nastrgana limonina lupinica/ kora od limuna
ščepec soli/ prstohvat soli
FILA: PUNJENJE
800 g mletih orehov/ mlevenih orasa
200 g sladkorja/ šečer
200 ml mleka/ mljeka
100 ml ruma/ ruma
100 ml smetane za stepanje/ slatka pavlaka za miksanje
2 vanili sladkorja/ vanilin šečera
nastrgana limonina lupinica/ kora limuna
100 g namočenih rozin/ umočeno suvo grožđe
Postopek:
Najprej razdrobimo kvas mu dodamo žličko sladkorja , eno žlico moke in mleko vse to vzamemo pri sestavinah za testo, razmešamo in pokrijemo, da se kvas aktivira. Med tem časom segrejemo ostalo mleko in margarino ter dodamo sladkor, vanili sladkor in rum. Ko se kvas aktivira ga dodamo v moko, ki smo jo prej skupaj premešali in zraven še dodamo mokre sestavine ter limonino lupinico in rumenjake. Testo umesimo na roke in ga pustimo pokritega, da vzhaja 45 minut.
Med tem časom naredimo za potico filo, mleko segrejemo da je mlačno ga prelijemo preko orehov in dodamo vse ostale sestavine, ki so napisane za filo. Vzhajano testo malo premesimo ga razdelimo na dva dela. Nato testo razvaljamo ga namažemo z filo, potrosimo namočene rozine ter na trdno zavijemo in damo v pekač velikost 34 na 22 in testo prepikamo, postopek ponovimo in ponovno pustimo, da testo vzhaja pokrito 30-45 minut. Vzhajano potico premažemo z raztopljenim maslom vendar pazimo, da ne premažemo luknjice, ki smo jih prethodno naredili. To pa zato, da ne bo odstopala skorja ko bo potica pečena. Pečemo jo 10-15 min. na 220 stopinj, nato zmanjšamo na 180 stopinj in jo pokrijemo z folijo ter jo pečemo 30- 35 minut. Pečeno potico ohladimo in jo potrosimo z mletim sladkorjem. Želim vam dober tek in obilico sladkanja. Prijavite se na moj kanal, všečkajte moje recepte in jih delite med svoje prijatelje. Še enkrat hvala za ogled mojih receptov. Lep pozdrav se vidimo v naslednjem receptu.

DOUGH:
600 g of smooth flour
200 g of hot flour
4 egg yolks
80 g of sugar
80 g margarine
41 g yeast (1 cube)
400 ml of milk
1 vanilla sugar
50 ml of rum
grated lemon zest
pinch of salt
FILA:
800 g of nuts
200 g of sugar
200 ml of milk
100 ml of rum
100 ml whipping cream
2 vanilla sugar
grated lemon zest
100 g of soaked raisins
Process:
First crush the yeast, add a teaspoon of sugar, one tablespoon of flour and milk, take it all with the ingredients for the dough, stir and cover to activate the yeast. During this time, heat the remaining milk and margarine and add the sugar, vanilla sugar and rum. When the yeast is activated, add it to the flour, which was previously mixed together, and add the wet ingredients and lemon zest and egg yolks. Knead the dough on your hands and leave it covered to rise for 45 minutes.
During this time, make a filling for the potica, heat the milk until it is lukewarm, pour it over the walnuts and add all the other ingredients written for the filling. Stir the risen dough a little and divide it into two parts. Then roll out the dough, spread it with the filling, sprinkle with soaked raisins and wrap it tightly and put it in a baking dish size 34 by 22 and toast the dough, repeat the process and let the dough rise covered for 30-45 minutes. Coat the risen potica with melted butter, but be careful not to coat the holes we made earlier. This is so that the crust will not deviate when the potica is baked. Bake for 10-15 minutes. to 220 degrees, then reduce to 180 degrees and cover with foil and bake for 30-35 minutes. Cool the baked potica and sprinkle it with powdered sugar. I wish you a good run and plenty of sweetening. Subscribe to my channel, like my recipes and share them with your friends. Thanks again for viewing my recipes. See you in the following recipe.