Rezept

Leavened dough: 1 kg white flour type 500, 1 cube yeast, 1 egg, 2 yolks,  150 g sugar, 150 g butter, approx 4 dl milk, salt Filling: 2 dl double  cream, 150 g butter, 150 g sugar, 2 eggs, 100 g bread crumbs, a fist of  fresh tarragon leaves Knead the leavened dough from flour, prepared  yeast, melted butter, salt, yolks, sugar and lukewarm milk. After it has  rose enough, roll it until it is finger thick. Then spread the filling  made out of double cream, sugar, eggs, and fried bread crumbs (use  butter and cool it down a bit). Sprinkle with chopped tarragon leaves.  Roll tightly. Put Tarragon Potica into a greased baking pan and leave to  rise. Bake in the electric oven at approx 150 °C for 1 hour.