Potica

Ingredients

• Sweet yeast dough
• 300 g walnuts
• Milk
• Honey or sugar
• Butter
• Cinnamon

How to make it

1. Roll dough into a thin rectangle. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
2. Spread walnut filling evenly. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
3. Roll tightly and place in a tin. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Bake until golden and slice when cool. Bake in a fully preheated oven, usually 190-220C, until the top is golden and the center is hot; start checking after 20 minutes for pastries and after 45 minutes for larger roasts.