Rezept

Dough: 1,2 kg white flour 5 yolks 80 g margarine or butter 70 g yeast 1  tablespoon salt a bit of rum 80 g sugar lemon peel 0,5 l milk (more if  necessary) Knead the soft dough, divide it into three parts and let it  rise. One part should be larger than the other two. It will be used for  wrapping, and the other two will be used for “mlinci” ; roll the dough  thin (1 cm) and bake it at 180°C for 5-10 minutes. Egg cheese 1l milk 15  eggs It is made before the dough is made. Whisk the eggs in a clay pot,  add milk. Bake in the oven until it coagulates. Drain, and let it cool  down. Mash. Walnut filling 1,3 kg walnuts 1 l milk 300-400 g sugar 1 dl  rum 2 bags of vanilla sugar cinnamon lemon peel Pour boiling milk over  walnuts, add all spices, and egg cheese. Stir gently. Preparation method  Roll out the dough to fit the shape of the baking pan (it should be a  bit larger so that the edges stick out). Spread the filling not thicker  than “mlinec” and then put a “mlinec” on top. Cover it with the filling  again. Stretch the dough from all sides, but leave the middle part  uncovered (shape nicely). Glaze with whisked egg and bake for 20 minutes  at 180-200°C.