Potica

Ingredients

Quantities for 12 servings.

• 700 g Flour
• 300 ml Milk, warm
• 10 g Dry yeast
• 150 g Butter
• 4 piece Egg yolks
• 120 g Sugar
• 600 g Walnuts, ground
• 200 ml Cream
• 3 tbsp Honey
• 2 tbsp Rum
• 1 tsp Cinnamon
• 1 piece Lemon zest
• 1 tsp Salt

Method

1. Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes, until it foams.
2. Knead a dough from the flour, the yeast mixture, yolks, sugar, softened butter, zest and salt. Work it fifteen minutes.
3. Leave it somewhere warm for an hour and twenty, until it has doubled.
4. Warm the cream with the honey, pour it over the ground walnuts, add the rum and cinnamon and cool it to lukewarm.
5. Roll the dough into a rectangle three millimetres thick and spread the filling, leaving two centimetres clear at the edges.
6. Roll it up tightly from the long side, lay it in a ring tin seam down and let it prove forty minutes.
7. Prick the roll in several places with a skewer and bake at 170 °C for an hour, to a deep gold.