Greetings from chilly New York City, where we have gathered with our children to celebrate Christmas. Last year, thanks to Covid, we had to cancel the trip and isolate at home in California. So I am grateful to be here, despite the wind and rain and yesterday's 40 degree temperature drop. We even had a little snow.
I may not have brought enough warm clothing, but I had plenty of potica stowed in my luggage. Multiple loaves and two different kinds: the tried-and-true family recipe--and my latest experiment.
That new one is actually a double variant. It's a meet-up of dairy-free and the popular Artisan Bread in Five no-knead approach. I tried it for the first time last December, in preparation for the New York trip that never happened. It turned out quite well. Unfortunately. the person for whom it was intended--the girlfriend of the son who lives in New York--never tasted it.
I posted that recipe earlier this year, here, as No-Knead Artisan-Style Potica.
This time around, I decided to make one change, to get a little closer my family recipe. Instead of the coconut cream of last year, I used a plant-based sour cream. And I skipped the apricot jam I had added to the filling last year, as a sort of marker for identifying the dairy-free loaves. (Instead, I just shaped the loaves a little differently.)
I am happy to report that the latest variant was quite a hit with our sons--and the dairy-free girlfriend. My husband had already given his seal of approval, when we tried it at home. Everyone agreed that it was hard to tell the difference between the original family recipe and this one.
No-knead Artisan-Style Potica (dairy-free)