February 21, 2011

Ocvirkovka (Potica with cracklings)

 Ocvirkovka is an old Slovenian specialty. It is a salty version of Potica (rolled dough pastry) filled with cracklings (ocvirki). Mostly made by the farmers, it is quite difficult to get in the shops. I had a bit of it during an organized walk in 2009, and after that never really could get it anywhere easily. As it is generally made in larger quantities, and because this particular version is filled with fat, we never thought of making it at home. However, a couple of months back, I was again remembering it so much, and really wished to have it. So with Blaž’s mother, we decided to make half the quantity. And wow, we just almost finished it over the dinner! It tasted great, the rich bread and the crackling fat. It is not the healthiest of foods, but as it melts in mouth, there is a burst of creamy salty enticing taste. One for sure can sometimes indulge in unhealthy food.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 10-12 or Makes 2 loaves)

1kg flour
700ml milk
1 egg
1 egg yolk
120g butter
20-30g yeast
1sp sugar
1 sp salt

300g cracklings
1 semi-dry sausage
400ml sour cream


1. Crubmle the yeast cube in a big bowl. Add 1sp sugar, salt, 2tbsp flour. Add lukewarm milk (50ml) and let it rise in warm place for 15 minutes.
2. Heat the rest of milk until lukewarm and add butter. Remove from heat and add the egg and egg yolk.
3. Sift flour and add salt. Add the yeast mixture. Pour in milk-egg mixture and knead into a smooth tight dough.
4. Set aside and let the dough rise for 1 hour.
5. In the mean-time, cut the sausage in cubes.
6. Heat the cracklings on moderate temperature.
7. When the dough has risen, roll it into a think big square (as think as possible) on a floured cloth.
8. Spread it with the sour cream.
9. Sprinkle with the cracklings and sausage cubes.
10. Tightly roll it into a log.
11. Put it in a greased baking pan and let it again rise for 30 minutes.
12. Bake in a preheated oven at 180˙C for 1-1:15hr.
13. Make crosswise slices and serve hot or cold.

The yeast mixture should rise properly.
Use a floured cloth or baking paper to roll the dough.

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