Rezept

Ingredients for leavened dough: 1 kg flour, 30 g yeast, 3-4 yolks, 3 dl  lukewarm milk, 120 g butter, 1 teaspoon salt, 2 tablespoon sugar, fat  for the mould; Filling: 600-700 g walnuts, 200 g honey, 50 g sugar, 1-2  dl milk, 1 egg, grounded cinnamon, rum or home made fruit spirit.  Prepare the dough in a warm room. Heat up the flour, sift it into a bowl  and stir it together with a teaspoon of salt. Stir dissolved yeast  together with a tablespoon of sugar, 2 spoons of flour and ½ dl lukewarm  water or milk. Leave it in a warm place to rise. Make a hole in the  middle of the flour; add whisked eggs, yeast, lukewarm melted butter and  sugar, adding lukewarm milk while stirring. Beat the dough for 15  minutes or until the bubbles appear and the dough separates from the  bowl. Certain types of flour may need more milk than others. Sprinkle  some flour on the beaten dough, cover the dough with a cotton cloth and  leave it in a warm place to rise. Crush or grind the walnuts and pour  some hot sweetened milk over the walnuts. Slowly heat up the honey until  it liquefies, and then add it to the walnuts; add also cinnamon. Leave  the filing to cool down. Add one or two eggs to the almost cold filing  and mix them thoroughly. Roll out the dough until it is ½ cm thick;  spread it with the warm filing. Roll tightly; put it in a well-greased  mould. The potica is then left to rise slowly, but not too much, because  it will rise during the baking. Put the whisked egg on the potica  before the baking. Bake time is one hour. When baked leave it in the  mould to cool down for at least 15 minutes and then softly turn it over  to the board. Sprinkle it with an icing sugar, if desired.