Potica

                   

Ingredients:

For the filling:

Preparation:

In a bowl, combine the flour and yeast.

In a small saucepan, add milk, butter, sugar, and salt. Warm up mixture on the stove until lukewarm.

Add the 2 egg yolks and pour milk mixture over flour. 

Mix until getting a soft uniform dough.

Remove the dough from the bowl and shape into a ball. Lightly oil mixing bowl.

Return dough to bowl, cover and allow to rise for about 2 hours or until double in size.

While the dough is rising, prepare the filling.

Process walnuts and raisins in food processor until fine (we ommited this).

Transfer to a large bowl. Add honey, egg whites, milk, and melted butter. Mix well.

Turn dough onto a lightly floured surface. Roll dough into an 45 × 50 cm  rectangle.

Spread filling evenly over the dough keeping to within 2 cm of the edges.

Start rolling dough from the 45 cm edge into a jelly roll.

Trim edges with a sharp serrated knife. Place in a well greased 25 cm Bundt pan and carefully join the ends.

Cover with plastic wrap and let rise in a warm place for 2 hours.

Bake in a preheated 180°C oven 50 minutes or until golden brown.

Remove and allow to cool in pan for 10 minutes. Invert onto wire rack. Brush with melted butter and allow to cool completely.