Sestavine: Dough: 60 days of flour 2 days of yeast 3 dl milk 4 dag of sugar 14 days of oil 4 egg yolks 1 teaspoon vanilla sugar grated lemon zest 2 tablespoons rum Stuffing: 60 days of nuts 3 dl sweet cream 2 tablespoons honey 2 tablespoons rum 15 dag of sugar 4 egg whites Walnut potica Process: Mix the yeast with a teaspoon of sugar, a teaspoon of flour and a few tablespoons of milk and leave to rise for 15 minutes. For the filling, pour hot sweet cream (or milk), honey and rum over the walnuts and sugar. Mix well and cool. To the cooled walnuts, add the snow, whipped from the egg whites and sugar, to make the filling smooth. Let’s make the dough. Put all the ingredients in a bowl and knead into a smooth dough. Roll out the dough and coat with the filling, roll it tightly and place it in a greased baking pan. Cover and leave to rise for about 60 minutes at room temperature. Bake at 180 ° Celsius for 60 minutes. Leave the baked potica in the baking tin for a while to harden a bit, then turn it over on a wooden board and cover with a cloth. If desired, it can be sprinkled chilled with powdered sugar. It is best cut one day after baking.