Potica - a Traditional Slovenian Nut Roll

Ingredients

• 500 grams strong bread flour
• 1 free range Shetland egg
• 60 grams caster sugar
• 30 grams Shetland Farm Dairies butter
• 7 grams dried active yeast
• 200 ml Shetland Farm Dairies milk, warmed
• 300 grams ground walnuts
• 100 ml hot milk
• sugar, to taste
• 3 drop rum extract
• raisins (optional)
• ground cinnamon (optional)

Method

1. Stir the yeast in the warm milk and leave it for a few minutes to froth.
2. Mix the yeast, milk, egg and flour together to form a dough and knead for 8 minutes.
3. Leave the dough to rest, covered, for at least 30 minutes.
4. Divide the dough in half and roll each half out with a rolling pin to a thickness of half a centimetre.
5. Mix the ground walnuts with the hot milk to form a thick paste. Sweeten to taste and add the rum extract, raisins and cinnamon, if using.
6. Spread the filling out over the dough and roll it up.
7. Leave to rest for at least 15 minutes, and then bake in a preheated 180 C oven for 30 minutes.
8. If the bread is getting too dark during baking, cover it in baking paper to prevent it from burning.