Potica

Method

Cream fresh yeast with a little warm milk and sugar until frothy, then combine with flour, salt, remaining sugar, and eggs to form a soft dough. Knead for ten minutes, gradually incorporating the softened butter until the dough becomes smooth and elastic. Cover and prove for about ninety minutes until doubled in size. For the filling, mix ground walnuts with icing sugar, cinnamon, lemon zest, melted butter, honey and rum. On a floured surface, roll the dough into a large rectangle approximately 5mm thick, spread the walnut filling evenly over it, then tightly roll up from one long side. Coil the roll into a spiral shape and place in a buttered round baking tin. Cover and prove for another hour until puffy. Bake at 190°C for fifty to sixty minutes until golden brown and the loaf sounds hollow when tapped.