Instructions: The dough is in the flour. Use only high-quality, fine grain wheat flour, very dry (traditionally, flour was kept in a warm corner on the top of Slovenian traditional bread oven - to keep it dry and warm for use). Make sure that the flour is warmed up - making good potica requires a bit of suffering: you should prepare it in a very hot kitchen, otherwise the yeast or the dough may "catch cold" and the potica wont rise properly.

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