👨‍🍳 Instrucțiuni

1. 1

   Activate yeast in lukewarm milk with a pinch of sugar. Let it sit for 10 minutes until frothy.

   💡 Sfaturi Profesioniste: Ensure milk is not too hot, as it can kill the yeast.
2. 2

   In a large bowl, combine flour, remaining sugar, and salt. Make a well in the center.

   💡 Sfaturi Profesioniste: Using a stand mixer with a dough hook can make kneading easier.
3. 3

   Add the yeast mixture, softened butter, and egg yolks to the well. Mix until a soft, elastic dough forms. Knead for 8-10 minutes.

   ⏱️ 10 minutes
4. 4

   Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour
5. 5

   While dough rises, prepare the filling: mix ground walnuts, honey, melted butter, and cinnamon in a bowl until well combined.

   💡 Sfaturi Profesioniste: The consistency should be spreadable but not too runny.
6. 6

   Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.

   💡 Sfaturi Profesioniste: Aim for a rectangle approximately 16x12 inches.
7. 7

   Spread the walnut-honey filling evenly over the dough, leaving a small border along one long edge.

   💡 Sfaturi Profesioniste: Ensure an even layer for consistent flavor.
8. 8

   Starting from the long edge with the filling, tightly roll up the dough. Pinch the seam to seal.

   💡 Sfaturi Profesioniste: Roll tightly to prevent the filling from leaking out.
9. 9

   Gently shape the roll into a ring or place it in a greased bundt pan or ring mold.

   💡 Sfaturi Profesioniste: If using a bundt pan, ensure it's well-greased or lined.
10. 10

    Cover the potica and let it rise again for about 30 minutes.

    ⏱️ 30 minutes
11. 11

    Preheat oven to 180°C (350°F). Brush the potica with egg wash.

    ⏱️ 10 minutes
12. 12

    Bake for 35-45 minutes, or until golden brown and cooked through. If it browns too quickly, loosely tent with foil.

    ⏱️ 45 minutes

    💡 Sfaturi Profesioniste: A skewer inserted into the center should come out clean.
13. 13

    Let cool slightly in the pan before transferring to a wire rack to cool completely.

    💡 Sfaturi Profesioniste: Allowing it to cool before slicing helps it hold its shape.