WEBVTT

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Hello. Welcome
to my

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small home
kitchen.

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This is where,
seven years ago,

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the story of
Le Potica began,

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the miniature
potica pastries

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that grew

00:00:13.121 --> 00:00:14.731
into traditional
poticas.

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As promised,
this will be

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a crash course
in potica baking,

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so you have
first-hand

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instructions just
in time for Easter.

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If you follow
the instructions

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I give in
this video,

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I promise
you,

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your potica
will

00:00:32.165 --> 00:00:34.188
definitely be
a success.

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This crash
course will

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focus more on
the preparation

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than the
recipe.

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I will not
focus on

00:00:44.088 --> 00:00:46.171
the quantities,
as the recipe

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can be found
in any cookbook.

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I also don’t
know what

00:00:49.859 --> 00:00:51.622
your preferred
quantity is.

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If you are a beginner,
baking potica

00:00:54.641 --> 00:00:57.338
for the first time,
I advise you

00:00:57.584 --> 00:01:00.471
to work with
a smaller quantity.

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I recommend
300 g of flour and

00:01:02.799 --> 00:01:04.533
300 g of walnuts.

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For this quantity
you need a

00:01:07.430 --> 00:01:10.359
baking dish of
20-23 cm in diameter.

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Take a tried and
tested recipe

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from a
cookbook

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and adjust
the quantity

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for 600 g or
500 g of flour.

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As I said,
we will follow

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the traditional
instructions

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using yeast.

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I will
tell you

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or show
you the way

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I bake
potica.

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Every baker
has their

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secrets
and techniques.

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I will teach you
what I know,

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what works
for me.

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I know that all
bakers who

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made potica
following this recipe

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succeeded without
any major problems

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and their potica
looked good as well.

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I recommend
using

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a clay
baking dish.

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You can also
use a metal one.

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I don’t recommend
silicone ones.

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I have a feeling
that in those, the potica

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cooks rather
than bakes.

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This is a typical
Slovenian baking dish:

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it has a flat bottom,
vertical ribs

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and should be

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coated with
butter before

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putting in
the potica.

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Be careful to
coat the bottom

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as well as
the sides

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and the neck
of the baking dish.

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If you are
inexperienced

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with preparing
leavened dough,

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I advise you
to make the filling

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first, since
it can rest.

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It’s even better
if all the

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ingredients
bind together.

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If meanwhile someone
calls or visits,

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which won’t
happen now,

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the filling
can wait.

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You can prepare it
ahead of time.

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But leavened dough
is alive.

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When it rises,
we have to continue.

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Pour hot milk
over the walnuts.

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It doesn’t need
to be boiling,

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as long as
it’s hot.

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Mix well to
combine the walnuts

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with the milk.

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Wait for it
to cool down

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so they are
not hot.

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Slowly add the
rest of the ingredients.

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When the walnuts
cool down,

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add sugar,
vanilla sugar,

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cinnamon,

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some rum,

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lemon zest,
but not too much,

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so that the
filling doesn’t

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develop a
bitter aftertaste,

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and one whole egg.

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Mix everything
together well.

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Most walnut
filling recipes

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contain
beaten egg whites,

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but as you
saw earlier,

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I added
a whole egg.

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I don’t add
beaten egg whites.

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Instead, I add
a tablespoon

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or two of
sour cream,

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depending on
the quantity. Why?

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While the
filling rests,

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waiting to be
used,

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beaten egg whites
slowly disintegrate

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and actually
become watery

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so liquid
starts gathering.

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Consequently,
your potica

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can develop
holes,

00:04:40.338 --> 00:04:42.943
layers can
come apart,

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so this may
cause more

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harm than
good.

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If you add
sour cream,

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this won’t happen.
It will be even

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more delicious,
adding a nice

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sour tang and
a bit of fat,

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making the filling
rich and juicy.

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For the dough,

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we first prepare
the pre-ferment.

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Add
yeast to a cup

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and crumble it
like this.

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Add a pinch of

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sugar
or two.

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This is food for
the yeast cultures

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so that they
activate and

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the yeast can
rise easily.

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Add some
warm milk.

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It shouldn’t be
hot or boiling.

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Warm, meaning
around 25 degrees.

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If the milk
is too hot,

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the yeast
cultures will die

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and the dough
won’t rise.

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Mix everything
well into

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a smooth paste

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until the yeast

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dissolves
evenly.

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There.

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Sprinkle it
with flour.

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This is food for
the yeast cultures.

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Flour
retains heat

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so the yeast will
rise even faster.

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Put it aside.
When it rises,

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we will prepare the
rest of the ingredients.

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To make
good dough

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all the ingredients
should be at

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about the
same temperature.

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This is why
we mix them.

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Put the
refrigerated butter

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in the milk,
melt it

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and mix it
with the egg yolks,

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sugar
and aromas.

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While waiting for
the yeast to rise,

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simply cut the
butter into the milk

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and put it
on the stove

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to melt.

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The yeast is
rising nicely.

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Beat the
egg yolks.

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We are using
only egg yolks

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to make the dough
richer and more compact.

00:07:20.543 --> 00:07:22.977
Add sugar,
vanilla sugar and

00:07:25.495 --> 00:07:31.149
salt to the egg yolks,
so that it doesn’t

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mix with the yeast and
stop it from rising.

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Rum is important.
Lemon zest,

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not too much,
only for aroma.

00:07:51.112 --> 00:07:54.639
There should
be aromas, but

00:07:54.759 --> 00:07:58.483
none of them
should stand out.

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Mix well and

00:08:09.609 --> 00:08:12.956
add warm milk,
not hot,

00:08:13.076 --> 00:08:14.720
so that the eggs
don’t coagulate,

00:08:14.841 --> 00:08:17.187
in which we already
melted the butter.

00:08:19.476 --> 00:08:25.356
The ingredients are
of the same temperature.

00:08:25.789 --> 00:08:27.408
The yeast has risen
perfectly.

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This can be seen
by the froth

00:08:32.153 --> 00:08:37.802
on the surface and
the cracking flour.

00:08:37.984 --> 00:08:42.157
The cup is full,
the yeast has risen.

00:08:42.566 --> 00:08:44.192
This means that the yeast

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is active,
it hasn’t gone bad.

00:08:46.356 --> 00:08:49.739
It hasn’t been ruined
by the hot milk,

00:08:49.859 --> 00:08:55.628
it hasn’t been
in contact with the salt.

00:08:56.896 --> 00:08:59.534
There. Add it straight
to the flour,

00:09:00.021 --> 00:09:04.662
mix it a little.
This will allow

00:09:04.782 --> 00:09:08.095
the yeast to rise more
easily in the dough,

00:09:08.215 --> 00:09:10.732
being in direct contact
With the flour,

00:09:10.946 --> 00:09:14.379
additional food
for the yeast.

00:09:14.944 --> 00:09:19.875
Pour the mixture
of eggs, milk, butter

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and spices in the
middle.

00:09:27.224 --> 00:09:28.824
Like so.

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It smells of rum,
lemon, vanilla.

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Heavenly fragrances

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that the video
can’t capture.

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Combine everything
into a dough.

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Knead the dough with
a wooden spoon.

00:09:49.332 --> 00:09:52.335
A plastic spoon
is too smooth,

00:09:52.455 --> 00:09:56.040
but the dough won’t
stick to the wood.

00:09:56.160 --> 00:10:01.712
Always use
a wooden spoon

00:10:03.839 --> 00:10:06.457
to form
a ball and

00:10:06.578 --> 00:10:08.946
then knead it
with your hands.

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Knead it into
a nice ball.

00:10:15.554 --> 00:10:21.788
In a bowl,
on a cutting board

00:10:21.908 --> 00:10:25.060
or some sort
of a work surface.

00:10:25.180 --> 00:10:26.972
Dust it with
flour so

00:10:27.093 --> 00:10:30.828
the dough doesn’t
stick to the surface.

00:10:32.679 --> 00:10:36.139
Don’t
over knead it.

00:10:36.673 --> 00:10:40.382
Knead fast,
without throwing or

00:10:40.502 --> 00:10:44.864
slapping the dough. The dough
contains yeast

00:10:44.984 --> 00:10:47.364
to make it
light.

00:10:49.913 --> 00:10:54.467
Dust a bowl
with flour.

00:10:57.497 --> 00:11:01.080
Put the dough
in the bowl,

00:11:01.770 --> 00:11:06.284
cover with
a kitchen cloth

00:11:06.692 --> 00:11:09.354
and wait for it
to double in size.

00:11:09.997 --> 00:11:13.479
The dough has been rising
for a good half an hour,

00:11:13.599 --> 00:11:18.076
since the kitchen
is not very warm.

00:11:18.376 --> 00:11:20.290
If it were
warmer,

00:11:20.411 --> 00:11:22.188
it would take less.

00:11:22.711 --> 00:11:25.438
I am wearing
long sleeves.

00:11:25.558 --> 00:11:29.212
The temperature is
normal, 20°C.

00:11:30.395 --> 00:11:32.542
No need to
sweat over

00:11:32.663 --> 00:11:34.507
potica in a hot
kitchen.

00:11:36.085 --> 00:11:40.080
More dough means
a longer rising time,

00:11:40.200 --> 00:11:45.093
around 45 min.
When using 600 g of flour

00:11:45.330 --> 00:11:47.885
you can expect
45 min

00:11:48.006 --> 00:11:51.035
or even
up to an hour.

00:11:51.292 --> 00:11:54.283
Sprinkle flour on the working
surface on which you

00:11:54.817 --> 00:12:00.977
will roll the dough.
I am using a table cloth.

00:12:01.212 --> 00:12:03.116
A wooden surface is

00:12:03.237 --> 00:12:05.748
the best
to work on.

00:12:08.260 --> 00:12:11.027
If you don’t have one,
it is good

00:12:11.148 --> 00:12:12.995
to have a
cotton table cloth.

00:12:13.329 --> 00:12:15.614
The worst option
is plastic,

00:12:15.735 --> 00:12:18.923
but it will do
as well.

00:12:19.412 --> 00:12:21.623
Transfer the
leavened dough

00:12:21.744 --> 00:12:23.744
onto a floured
surface.

00:12:24.891 --> 00:12:26.891
There.

00:12:28.345 --> 00:12:30.766
Remove the
extra flour.

00:12:31.772 --> 00:12:33.659
Roll out the dough.

00:12:33.780 --> 00:12:35.726
This amount of

00:12:35.847 --> 00:12:38.299
dough should be
rolled out to

00:12:38.980 --> 00:12:40.980
this size.

00:12:41.902 --> 00:12:43.536
Not too
thin.

00:12:43.657 --> 00:12:46.563
It will stretch
when you wrap it

00:12:46.684 --> 00:12:48.508
and spread it
with the filling

00:12:49.200 --> 00:12:50.930
So...

00:12:51.230 --> 00:12:55.225
This is the appropriate
dough size.

00:12:56.027 --> 00:12:58.330
It is important to
roll over the

00:12:58.451 --> 00:13:01.019
edges
at the end. There.

00:13:01.324 --> 00:13:03.045
Make them as thin

00:13:03.166 --> 00:13:05.897
as possible where
they will be joined.

00:13:06.568 --> 00:13:08.106
See?

00:13:08.227 --> 00:13:10.897
The edge is
quite thin.

00:13:11.188 --> 00:13:15.548
The rest of
the dough isn’t.

00:13:17.397 --> 00:13:19.239
There.
Now spread

00:13:19.360 --> 00:13:21.125
the dough with
the filling.

00:13:21.246 --> 00:13:23.324
Distribute
the filling

00:13:23.445 --> 00:13:25.445
evenly across
the dough.

00:13:25.953 --> 00:13:27.984
In small amounts

00:13:28.105 --> 00:13:31.617
that can be
spread easily.

00:13:37.204 --> 00:13:39.204
There.

00:13:51.521 --> 00:13:53.763
While we were
waiting for

00:13:53.884 --> 00:13:55.884
the dough
to rise,

00:13:56.553 --> 00:13:58.958
we had time to
do the dishes, put

00:13:59.079 --> 00:14:01.681
away the ingredients
and drink a cup of coffee.

00:14:02.245 --> 00:14:04.371
The kitchen is
clean,

00:14:04.492 --> 00:14:06.865
just spread
the dough with

00:14:07.753 --> 00:14:09.753
the filling, roll it
and put it in the oven.

00:14:11.324 --> 00:14:13.612
Spread the dough

00:14:13.733 --> 00:14:15.733
evenly
with the filling.

00:14:16.714 --> 00:14:19.371
Be careful not to

00:14:19.739 --> 00:14:23.011
spread it on
the entire dough,

00:14:23.132 --> 00:14:26.012
leave about
a quarter of

00:14:26.133 --> 00:14:28.433
the dough
empty

00:14:28.554 --> 00:14:30.850
at
the top.

00:14:31.423 --> 00:14:33.054
Spread the filling

00:14:33.175 --> 00:14:35.677
all the way to the left
and right edge

00:14:36.037 --> 00:14:38.770
of the dough,
not leaving any

00:14:38.891 --> 00:14:42.619
empty patches,
so the potica

00:14:42.740 --> 00:14:44.566
is nicely and
evenly filled

00:14:44.687 --> 00:14:46.687
all the way
through.

00:14:58.097 --> 00:15:00.097
There.

00:15:01.659 --> 00:15:03.659
This will do.

00:15:13.050 --> 00:15:15.470
Now comes
the fun part of

00:15:15.591 --> 00:15:17.779
making potica,
rolling the dough.

00:15:17.900 --> 00:15:19.650
To achieve
a nicely rolled

00:15:19.771 --> 00:15:22.029
potica with a
lovely spiral pattern,

00:15:22.150 --> 00:15:25.130
begin rolling it
as tightly as possible.

00:15:25.251 --> 00:15:28.361
Lift the edge of
the dough first

00:15:28.888 --> 00:15:30.755
and start
rolling it very

00:15:30.876 --> 00:15:32.480
tightly,

00:15:32.601 --> 00:15:34.450
as tightly as possible

00:15:34.571 --> 00:15:38.668
not to let air
come between

00:15:38.789 --> 00:15:40.839
the dough
and the filling.

00:15:40.960 --> 00:15:42.960
Start like this.

00:15:43.287 --> 00:15:46.352
When
rolling,

00:15:46.473 --> 00:15:49.807
gently lift
the dough

00:15:50.021 --> 00:15:52.691
and roll it
at the same time.

00:15:52.815 --> 00:15:55.571
This is called
tightening.

00:15:55.692 --> 00:16:01.917
It allows the spiral
pattern to be

00:16:02.959 --> 00:16:04.414
well defined

00:16:04.535 --> 00:16:06.307
and
denser.

00:16:06.428 --> 00:16:08.008
Rolling it
only like this

00:16:08.129 --> 00:16:10.129
would mean
fewer spirals.

00:16:10.340 --> 00:16:13.214
While this makes
the spiral denser

00:16:13.646 --> 00:16:15.187
and
more defined.

00:16:15.307 --> 00:16:17.136
This is why I said
not to roll out

00:16:17.257 --> 00:16:19.771
the dough
too thin.

00:16:19.892 --> 00:16:22.856
When we
tighten it,

00:16:22.977 --> 00:16:25.046
the dough
stretches even more.

00:16:25.167 --> 00:16:27.693
Thins itself out.

00:16:27.814 --> 00:16:30.399
As you can see,
the roll is

00:16:30.520 --> 00:16:33.055
lengthening.

00:16:33.583 --> 00:16:35.449
Be careful not to

00:16:36.102 --> 00:16:38.047
its length and
be careful

00:16:38.167 --> 00:16:40.507
not to let it get
too long

00:16:40.628 --> 00:16:42.584
or putting it
in the baking

00:16:42.704 --> 00:16:44.770
dish might be
difficult.

00:16:44.891 --> 00:16:49.378
We can stretch it
a little at the end.

00:16:50.339 --> 00:16:52.943
So it is evenly
thick.

00:16:53.667 --> 00:16:56.584
There. Finish
rolling.

00:17:00.563 --> 00:17:01.996
Another fun

00:17:02.117 --> 00:17:03.481
part is

00:17:03.602 --> 00:17:06.026
putting the roll
in the baking dish.

00:17:06.750 --> 00:17:10.521
It is already greased.
It is important that

00:17:11.282 --> 00:17:13.118
the roll
is just the

00:17:13.239 --> 00:17:15.157
right length

00:17:15.278 --> 00:17:18.948
that nicely fits
in the baking dish.

00:17:19.069 --> 00:17:20.715
Not too short,

00:17:20.836 --> 00:17:22.115
not too long.

00:17:23.683 --> 00:17:25.518
We can measure it
like this...

00:17:25.639 --> 00:17:28.068
We all know 2?r
an so on,

00:17:28.189 --> 00:17:30.849
but let’s not make
it too complicated.

00:17:31.276 --> 00:17:32.904
On average,
the length of

00:17:33.025 --> 00:17:34.966
two baking dish
diameters should

00:17:35.087 --> 00:17:38.379
equal the length
of the roll.

00:17:39.120 --> 00:17:40.828
Or
you can

00:17:40.949 --> 00:17:43.674
simply measure
the bottom rim

00:17:43.795 --> 00:17:45.795
with a napkin.

00:17:45.973 --> 00:17:48.765
It should equal
the length of the roll.

00:17:48.892 --> 00:17:50.672
It should be
a little shorter,

00:17:50.793 --> 00:17:52.676
since it stretches

00:17:52.797 --> 00:17:54.532
a little
in our hands

00:17:54.653 --> 00:17:57.969
while being
transferred.

00:18:00.835 --> 00:18:04.202
The joint or
the ends of

00:18:04.968 --> 00:18:06.568
the dough

00:18:06.788 --> 00:18:10.053
should be
on top,

00:18:11.640 --> 00:18:14.636
facing up
and inwards

00:18:14.757 --> 00:18:18.273
on the
roll.

00:18:19.202 --> 00:18:23.038
It should not be
on the bottom

00:18:23.503 --> 00:18:26.530
or the outer
rim. Why?

00:18:26.886 --> 00:18:29.306
When we take the
potica out of the dish,

00:18:29.729 --> 00:18:34.681
it will stay at the top,
which isn’t very pretty.

00:18:35.010 --> 00:18:36.902
If it is on top,

00:18:37.023 --> 00:18:39.013
the joint will be on

00:18:39.232 --> 00:18:40.471
the bottom when we turn

00:18:40.592 --> 00:18:42.903
the potica, and it will look
nice and smooth.

00:18:44.108 --> 00:18:47.358
I turn my potica
like this.

00:18:47.479 --> 00:18:49.631
How?

00:18:49.912 --> 00:18:51.966
Everyone has their
own touch.

00:18:52.087 --> 00:18:53.673
The roll is soft,

00:18:54.179 --> 00:18:55.651
which is great.
This means

00:18:55.772 --> 00:18:57.124
potica will be
soft too,

00:18:57.245 --> 00:18:59.188
juicy and light.

00:18:59.471 --> 00:19:03.282
It is more difficult
to hold, but let’s try.

00:19:04.574 --> 00:19:07.226
Turn it so

00:19:07.524 --> 00:19:10.210
that the joint
is facing up.

00:19:10.331 --> 00:19:12.718
The length is just right.

00:19:14.689 --> 00:19:18.530
We can fix
the details,

00:19:18.651 --> 00:19:21.196
tuck it in a little.

00:19:22.578 --> 00:19:24.009
In the baking dish,

00:19:24.130 --> 00:19:25.590
the potica should be evenly

00:19:25.809 --> 00:19:27.409
high on all sides,

00:19:27.590 --> 00:19:29.919
so it isn’t tilted
when it bakes

00:19:30.040 --> 00:19:31.409
and will look

00:19:31.530 --> 00:19:34.813
pretty
on a tray.

00:20:36.061 --> 00:20:38.131
The potica is in the baking dish.

00:20:38.642 --> 00:20:40.242
Nicely levelled.

00:20:41.886 --> 00:20:44.018
Important:

00:20:44.139 --> 00:20:46.417
pierce through the potica
with a needle

00:20:46.565 --> 00:20:50.232
or a thicker
toothpick.

00:20:50.381 --> 00:20:53.198
If using a
toothpick,

00:20:53.319 --> 00:20:54.971
be careful that

00:20:55.092 --> 00:20:57.092
no splinters are
left in the potica.

00:20:57.916 --> 00:21:00.623
It is best to use
a metal needle.

00:21:03.014 --> 00:21:05.357
We pierce it

00:21:06.255 --> 00:21:09.396
to let out any

00:21:10.192 --> 00:21:12.954
air bubbles that
might have been trapped

00:21:13.075 --> 00:21:15.556
between the dough
and the filling

00:21:16.162 --> 00:21:18.558
during the wrapping

00:21:18.679 --> 00:21:21.292
while it rises.

00:21:22.490 --> 00:21:25.480
Then cover
the potica

00:21:25.894 --> 00:21:27.472
and let rise

00:21:27.760 --> 00:21:30.378
for about 30 min,

00:21:30.499 --> 00:21:32.878
depending on
the room temperature.

00:21:33.269 --> 00:21:34.803
It is not warm

00:21:34.924 --> 00:21:37.395
here today,
so it will

00:21:37.595 --> 00:21:38.945
take 30 min.

00:21:39.066 --> 00:21:40.650
A larger potica
45 min

00:21:40.771 --> 00:21:42.075
45 min or

00:21:42.196 --> 00:21:43.988
up to an hour
to rise.

00:21:44.189 --> 00:21:45.787
Cover the potica
again with

00:21:45.908 --> 00:21:47.215
a clean cloth,

00:21:47.752 --> 00:21:50.218
place it in
a calm spot,

00:21:50.579 --> 00:21:53.867
not on a radiator
or a furnace.

00:21:55.150 --> 00:21:58.210
See you in
half an hour.

00:21:58.775 --> 00:22:02.634
The potica has been
rising for good 20 min.

00:22:04.572 --> 00:22:06.072
I will bake it now,

00:22:06.193 --> 00:22:08.221
because I need
to start cooking.

00:22:08.572 --> 00:22:09.960
Otherwise
I would let it

00:22:10.081 --> 00:22:11.667
rise for a couple
of minutes longer.

00:22:13.877 --> 00:22:17.561
It is important
to see that

00:22:17.682 --> 00:22:20.260
it is
round at the top.

00:22:20.791 --> 00:22:23.369
Not pressed down
as before.

00:22:24.901 --> 00:22:27.302
I will bake it in
an oven preheated

00:22:27.423 --> 00:22:29.301
to 190°C.

00:22:29.619 --> 00:22:31.680
Without ventilation.

00:22:31.801 --> 00:22:34.091
Potica
doesn’t like

00:22:34.416 --> 00:22:37.131
ventilation,
it dries it out

00:22:38.182 --> 00:22:44.752
and the crust becomes
too hard.

00:22:46.540 --> 00:22:49.132
I will bake it for 45 min

00:22:49.690 --> 00:22:51.290
in my oven.

00:22:52.048 --> 00:22:53.405
Every baker

00:22:53.526 --> 00:22:55.307
knows their oven.

00:22:55.612 --> 00:22:58.115
You may bake it
at 180°C

00:22:58.236 --> 00:23:00.307
for 40 or
50 minutes.

00:23:00.627 --> 00:23:02.909
On average, it bakes

00:23:03.030 --> 00:23:05.847
for 45 min at 190°C.

00:23:06.112 --> 00:23:09.346
I don’t recommend
coating the top

00:23:09.707 --> 00:23:11.444
of the potica
with

00:23:11.565 --> 00:23:12.932
an egg and milk

00:23:13.053 --> 00:23:16.007
mixture
as do

00:23:16.128 --> 00:23:18.780
the traditional
recipes.

00:23:18.921 --> 00:23:21.546
Why? When we bake
the potica,

00:23:21.903 --> 00:23:24.903
the coated
crust

00:23:25.260 --> 00:23:28.637
bakes very quickly,
so the potica

00:23:29.802 --> 00:23:32.973
seems to be
baked through

00:23:33.094 --> 00:23:35.926
on the surface,
while the inside

00:23:36.282 --> 00:23:38.402
is not done
yet.

00:23:39.484 --> 00:23:41.119
This is why
I never coat

00:23:41.240 --> 00:23:42.856
the top,

00:23:42.977 --> 00:23:45.125
so I can check

00:23:45.246 --> 00:23:47.771
and see how

00:23:48.374 --> 00:23:50.084
far along it is
during baking.

00:23:59.774 --> 00:24:01.374
Our little potica
is done.

00:24:04.016 --> 00:24:05.844
After taking it
out of the oven,

00:24:06.012 --> 00:24:09.485
leave it in the dish
for about 15 min

00:24:09.606 --> 00:24:11.206
to let the potica set

00:24:11.376 --> 00:24:14.088
and the dish to cool down.

00:24:14.692 --> 00:24:16.441
Until
you can

00:24:16.562 --> 00:24:18.190
hold the dish
with your hand.

00:24:18.311 --> 00:24:20.791
It’s hot,
but you can hold it.

00:24:21.872 --> 00:24:24.574
Shake the potica
out of the dish

00:24:25.372 --> 00:24:27.731
onto a wooden board
or a wire rack.

00:24:27.856 --> 00:24:29.196
Never put it

00:24:29.317 --> 00:24:30.844
on a glass

00:24:30.965 --> 00:24:33.488
or plastic
surface, since,

00:24:34.114 --> 00:24:35.826
as it cools,
steam is

00:24:36.012 --> 00:24:37.612
still coming out.

00:24:38.131 --> 00:24:40.716
Wood and
wire racks breathe,

00:24:42.012 --> 00:24:45.614
while glass, ceramics
and plastic don’t.

00:24:46.102 --> 00:24:47.513
The bottom crust

00:24:47.634 --> 00:24:49.375
becomes soggy,

00:24:49.704 --> 00:24:51.304
which isn’t good.

00:24:51.509 --> 00:24:55.078
Shake it out
out of the dish

00:24:55.294 --> 00:24:58.656
a wooden board
and leave it to cool

00:24:59.079 --> 00:25:01.266
to room temperature

00:25:01.911 --> 00:25:04.547
for
at least two hours.

00:25:05.995 --> 00:25:07.908
Then you can

00:25:08.062 --> 00:25:09.929
wrap it in
clingfilm and

00:25:10.050 --> 00:25:12.291
leave it to set
over night.

00:25:12.460 --> 00:25:13.940
It is best to

00:25:14.061 --> 00:25:15.897
cut the potica
the next day,

00:25:16.186 --> 00:25:17.802
when all the ingredients

00:25:17.923 --> 00:25:19.283
have bound together.

00:25:19.577 --> 00:25:21.187
If you cannot wait,

00:25:21.308 --> 00:25:23.273
you can eat it
the same day.

00:25:23.394 --> 00:25:24.476
Enjoy!