Juicy Poppy Seed Potica

Thermomix recipe: Juicy Poppy Seed Potica. Ready in 105 minutes. Serves 10. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g soft flour (all-purpose or cake flour)
• 20 g fresh yeast
• 100 g unsalted butter
• 80 g sugar (for dough)
• 250 g milk (for dough)
• 2 egg yolks (for dough)
• 1 tbsp rum (for dough)
• Pinch of salt
• 300 g ground poppy seeds
• 300 g milk (for filling)
• 50 g unsalted butter (for filling)
• 2 tbsp biscuit/cookie crumbs
• 1 egg yolk (for filling)
• 100 g sugar (for filling)
• 2 tsp rum (for filling)
• 2 egg whites (for filling)
• 1 tsp ground cinnamon
• Zest of 1 organic lemon
• 1 egg white (for egg wash)
• Cooking spray or butter and flour (for greasing pan)
• Powdered sugar (for dusting)

Instructions

1. Place 100 g butter into the mixing bowl. Melt 2 min / 60°C / Speed 2. Set aside in a small bowl and clean the mixing bowl.
2. Add 250 g milk and 1 tsp of the 80 g sugar (for dough) to the mixing bowl. Warm 2 min / 37°C / Speed 1.
3. Crumble 20 g fresh yeast into the warmed milk. Let activate 5 min / 37°C / Speed 1.
4. Add 500 g soft flour, the remaining 79 g sugar, 2 egg yolks, 1 tbsp rum, a pinch of salt, and the melted butter to the mixing bowl. Knead 3 min / Dough mode.
5. Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in volume.
6. While the dough is rising, clean and dry the mixing bowl thoroughly. Insert the butterfly whisk.
7. Add 2 egg whites (for filling) to the mixing bowl. Beat 3-4 min / Speed 3.5, or until soft peaks form. Carefully remove the butterfly whisk and transfer the beaten egg whites to a separate bowl. Set aside.
8. Add 300 g milk (for filling) to the mixing bowl. Heat 3 min / 95°C / Speed 1.
9. Add 300 g ground poppy seeds to the mixing bowl. Cook 3 min / 90°C / Speed 2 (Reverse). This ensures the mixture is constantly stirred to prevent burning.
10. Add 50 g butter (for filling), 2 tbsp biscuit/cookie crumbs, 1 egg yolk (for filling), 100 g sugar (for filling), 2 tsp rum (for filling), 1 tsp ground cinnamon, and the zest of 1 organic lemon to the mixing bowl. Mix 10 sec / Speed 3 (Reverse).
11. Transfer the poppy seed mixture to a large bowl. Gently fold in the reserved beaten egg whites using a spatula until just combined. This will keep the filling juicy and light.
12. On a lightly floured wooden board or cloth, roll out the risen dough into a rectangular shape, approximately 0.5 – 1 cm thick.
13. Evenly spread the poppy seed filling over the dough, leaving a small border (about 1-2 cm) on all sides.
14. Tightly roll up the dough from one of the longer sides.
15. Generously grease and flour a Bundt pan (approx. 24-26 cm diameter) or two smaller loaf pans to prevent sticking.
16. Carefully transfer the rolled dough into the prepared pan(s). If using two loaf pans, cut the rolled dough in half before placing it in the pans.
17. Cover the pan(s) with a clean kitchen towel and let the potica rise in a warm place for another 30 minutes, or until the mold is visibly filled.
18. Preheat your oven to 180°C (350°F).
19. Prick the risen potica in several places with a skewer or fork. Lightly beat 1 egg white (for egg wash) and brush it evenly over the top of the potica.
20. Bake in the preheated oven for approximately 50–60 minutes, or until golden brown and cooked through. Baking time may vary depending on your oven and pan size.
21. Once baked, let the potica cool slightly in the pan for about 15-20 minutes. Then, carefully invert it onto a wire rack to cool completely.
22. Before serving, dust generously with powdered sugar.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.