Potica

Ingredients12

• all-purpose flour500 g
• whole milk250 ml
• fresh yeast25 g
• granulated sugar100 g
• unsalted butter80 g
• egg yolks4
• salt1 tsp
• walnuts400 g
• honey60 g
• rum2 tbsp
• lemon zest1
• ground cinnamon1 tsp

Method

1. Warm the milk until lukewarm, dissolve the yeast with a pinch of sugar, and let it foam.
2. Mix flour, remaining sugar, salt, softened butter, egg yolks, and the yeast mixture into a soft dough; knead until smooth and elastic, then let rise until doubled.
3. Grind the walnuts finely and stir in honey, rum, lemon zest, cinnamon, and a little warm milk until the filling is spreadable.
4. Roll the dough into a thin rectangle, spread the walnut filling evenly, and roll it up tightly from the long side.
5. Place the roll seam-side down in a greased loaf or ring pan, cover, and let it rise again until puffy.
6. Bake at 180°C until deep golden and cooked through, then cool before slicing.