Preparation time: 40+ min
300 g flour
pinch of turmeric
pinch of salt
1 tsp dry yeast
1 tsp lemon zest
4 tbs agave syrup
100 ml oat milk
50 g coconut oil
Put all the dry ingredients into a big bowl. Whisk them so they are all evenly combined.
Warm up the milk and melt coconut oil in it. Add agave syrup and mix.
Add the wet ingredients to the dry ones and mix them all together.
Start kneading and knead for 5-10 minutes, for the dough to become elastic and smooth. Cover it with a wet kitchen towel and let it rest until it doubles in size - about 1 hour.
300 g walnuts
1 tsp cinnamon
1 tsp lemon zest
150 ml oat milk
50 g raisins
5 tbs agave syrup
Meanwhile, prepare the walnut filling.
Ground the walnuts and bring milk to a boil. Add raisins to the hot milk and let them sit for a few minutes. Add cinnamon and lemon zest to walnuts and whisk it all together. Grate the apple. Add the apple, milk with raisins, and agave syrup to walnuts and mix it well.
When the dough has doubled in size, transfer it to a floured surface. Roll it out into a rectangle, about 5 mm thick. Spread the filling evenly around the whole surface. Using a knife, even it out as much as possible.
Start rolling the dough lengthwise creating a shape of a log. Make sure you're putting an even pressure all the time, rolling the dough quite tightly, but still gentle enough to keep the dough fluffy.
Take a bundt cake or a rectangular long baking tray and grease it, then sprinkle it with flour. Take the rolled dough and transfer it to the tray. Be careful not to tear it, it is quite heavy and very soft. If there's someone around, ask them for help.
Bake at 180°C for 40 minutes covered with tin foil. After that, bake uncovered for 20 more minutes. Before you cut into it, let it sit for a bit to cool down at least a little. Potica is most delicious when it's still a bit warm.