Slovenian walnut potica

Method

1. 1

   Activating the yeast

   Crumble the yeast into the lukewarm milk and gently mix it with the sugar and a little flour, then leave it in a warm place until it becomes frothy.

   10 min
2. 2

   Bringing the dough together

   Mix the flour with the salt, then add the activated yeast, the egg yolks and the melted, lukewarm butter, and knead into a smooth, elastic dough.

   15 min
3. 3

   Proving the dough

   Cover the dough and leave it in a warm place until it has doubled in size.

   60 min
4. 4

   Making the walnut filling

   Add the milk, cream, sugar and egg yolks to the walnuts, then gently fold the whipped egg white into the mixture. Stir in rum to taste.

   10 min
5. 5

   Rolling out and filling

   On a floured surface, roll the risen dough out to about 1 cm thick and spread the walnut filling evenly over it, leaving the edges free.

   15 min
6. 6

   Rolling up and second proving

   Roll the dough up tightly, place it in the tin, then cover it and leave it to rise again until nicely puffed.

   30 min
7. 7

   Baking

   Brush the top of the roll with beaten egg, then bake in a preheated oven for about an hour until golden brown.

   60 min
8. 8

   Cooling and slicing

   Take the cake out of the oven and let it cool before slicing, so you get neat, even slices.

   30 min