Ingredients for 12 servings (1 cake)
Ingredients for the yeast dough:
- 1 kilogram of flour, smooth
- 30 grams of dry yeast
- 4 egg yolks
- 300 ml milk, lukewarm
- 120 grams of butter, melt
- 1 teaspoon of salt
- 2 tablespoons of sugar
Ingredients for the walnut filling:
- 500 grams of walnuts
- 100 grams of sugar
- 50 grams of butter
- 375 ml of milk
- 150 grams of breadcrumbs
- 1 pinch of cinnamon
- 2 tablespoons of rum
1 tablespoon of butter for the mold
1. Make a yeast-flour mixture
First dissolve the yeast in 50 ml of the lukewarm milk, add a pinch of sugar and 2 tablespoons of flour, mix and let rise in a warm place for about 30 minutes.
2. Make the dough
Sieve the remaining flour into a bowl, add the eggs, yeast mixture, melted butter, sugar, salt and lukewarm milk and work the ingredients into a smooth dough using the kneading dough.
If the dough is too sticky, just add a little more flour. In the opposite case, just add some lukewarm milk.
3. Knead the dough
Then knead the dough briefly by hand and shape into a loaf.
4. Let rest
Then put the dough back in the bowl, dust with flour and cover with a kitchen towel and let rise in a warm place for 60 minutes.
5. Chop the walnuts
In the meantime, finely grind the walnuts.
6. Mix the ingredients for the filling
For the filling, put the walnuts in a bowl, add sugar, butter, milk, breadcrumbs, cinnamon and the rum and stir to a smooth mass.
7. Heat the filling
Now put the nut filling in a saucepan, bring to the boil briefly, then swell and let cool down a little.
8. Roll out the dough
Roll out the dough into a rectangle about 0.5 cm thick.
9. Spread the filling on the dough
Now distribute the nut filling evenly on the yeast dough and smooth it out.
10. Roll up the dough
Now carefully roll up the dough from the long side.
11. Fill the dough into the mold and let it rise
Grease a potica or bowl cake tin with a little butter and add the rolling pin. Now let the nut cake rise again for 10 minutes.
Then bake the cake for 60 minutes in a preheated oven at 180 degrees (top and bottom heat).
13. Fall out of the mold and enjoy
Let the cake cool briefly in the tin, then turn it out of the tin and serve dusted with powdered sugar.