The second was a large outdoor gathering sponsored by the Slovenian Hall in San Francisco. It was a festive affair at a lovely private home in the Oakland Hills, with live music (we were happy to join in) and plenty of food. For that one I contributed the last of the Christmas potica I had stored in the freezer, after the planned trip to gather with family in New York never materialized, thanks to Covid.
In December, I had baked two varieties of my mostly-traditional holiday potica. My standard walnut-honey potica followed the family recipe with just one small change. I used my KitchenAid stand mixer to make the dough and had not been completely happy with the results. The dough rose even less than usual and the layers seemed a little dense and damp after baking. But the potica seemed to have improved after freezing. I was particularly happy with the way the final loaf (on the left in the top photo, and also below) had turned out. On a whim, I had decided to bake the last loaf in the batch as a double roll in a bread pan, instead of doing my usual free form single roll.
The second version (in the top right photo) was definitely an innovation. It was my first successful attempt at using the artisan-style method of cold bulk fermentation to make potica. It was dairy-free. And I added a little apricot to the walnut filling. Recipe to follow!