Ocvirkovka or Slovenian Savory Potica
These are the top reasons why we think you will adore this recipe:
- beautiful golden brown, perfectly baked exterior
- soft and generously filled interior
- a festive dish that brings comfort to your home
- serve for Mardi Gras (traditionally on Fat Thursday) or Easter brunch
- perfect for gatherings, crowds, breakfast, brunch, or appetizer
- keeps well in the freezer
Essential ingredients
This recipe is a lovely way to enjoy traditional Slovenian food. Ocvirki in Slovenian means crispy pork lard, an ingredient well known and used, especially in the rural areas of our beautiful country. The crispy pork lard is spread over a delicious yeasted dough and rolled into a tight rope, then baked until golden. You can find the whole recipe below and more about the ingredients here.
Dough—This simple yeasted dough uses flour, sugar, milk, eggs, active dry yeast, salt, and butter. You probably already have most of the ingredients in your pantry; if not, you can find them in a local store.
Fried pork lard - they are such a treat. We're using a local product from Z'Dežele.
Ricotta—To make the filling fresh and light, stir ricotta into the mixture. Use farmer's cheese or sour cream if you don't have it at home. The result will be similar.
Storing and freezing
Ocvirkovka (Fried Pork Lard Roll) keeps well. We can easily make them ahead of time or freeze them for later.
You can keep the baked (and cooled) potica in a bread bag or a bread basket at room temperature for up to 2 days.
We can freeze it, too. Once completely cooled, place the sliced potica (or the whole thing) in a freezer bag. Keep in the freezer for up to a month. Defrost it before serving by placing it at room temperature, then preheat it in intervals in your microwave oven or regular oven.
How to make Ocvirkovka at home (video)
Check this short video to learn how to master making Ocvirkovka at home.
Try this dish with fried pork lard too
Naročnik: Celjske mesnine d.o.o.
METHOD
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prepare the dough and first proofing
Combine flour, sugar, lukewarm milk, salt, eggs, and active dry yeast in a stand mixer bowl fitted with a dough attachment (or in a regular bowl). Knead for 5 - 8 minutes in a stand mixer or for 10 - 12 minutes by hand. Add the cubed cold butter and knead for another 5 - 8 minutes or until the butter is incorporated. Cover the bowl with a kitchen cloth or cling film and set aside to proof at room temperature for one hour.
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filling
Prepare the filling. Add the fried pork lard to a food chopper or blender and mix into small pieces. Transfer to a bowl and add the ricotta (or farmer's cheese or sour cream) and an egg. Season with salt and pepper and combine with a spatula.
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prepare the potica and proof for the second time
Dust your working surface with flour and add the proven dough. Roll into a 35 cm x 50 cm / 14 inches x 20 inches rectangle. Spread the pork lard filling evenly over the dough with a spatula. Roll into a tight rope. Start rolling on the short side that’s closest to you. Prepare a deep baking dish size 30 cm x 10 cm (12-inch x 4-inch). Grease it and dust it with flour. Discard any excess flour. Add the potica with the seam side down and cover with cling film. Set aside to proof for one hour at room temperature or until double in size.
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bake and serve
Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F. Using a brush, gently brush the potica with lukewarm milk. Use a skewer to poke holes all over the top of the potica all the way through to prevent air bubbles from forming and separating the filling from the dough. Place in the preheated oven and bake for 50 - 60 minutes at 190 °C / 375 °F. Cover the Ocvirkovka with aluminum foil after 30 minutes of baking. When it's baked, remove from the oven, set aside for 5 minutes, then transfer to a wire rack to cool. Cut into slices and serve.
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