Potica is a traditional Slovene special occasions cake. It more or less has to be baked on every holiday there is, and there is no easter breakfast whiteout Potica. (i don't know if you have this tradition, but you have to eat A LOT on easter Sunday morning in Slovenia:)) Basically potica is just sweet bread filled with different kinds of stuffings. My favorite is the walnut version. Slovenes are pretty proud of the potica and every girl basically has to know how to make it and this year me and my sister decided that we want to try and bake one. But to give it a little twist, we baked tiny version of the traditional big cake. And they turned out great:)

There are some recipes on the Internet in English, but I'm not sure if they are any good(Every household has it's own recipe:)). If anyone wants to learn how to make the one I made, I can translate the recipe. It's a lot of work, but seriously delicious in the end!
*the recipe*
The dough600 g of flour
20 g of yeast
2 egg yolks
1,5 dcl of warm milk
2 tsp of rum (or some rum extrtact)
a pinch of salt and some sugar for the yeast
Stiff the flour in a bowl and make a small hole in the center. In it you should put the yeast with some of the warm milk and approximately a spoon of sugar. Leave it until the yeast rises (5-10 minutes). Than start kneading the dough and add all the other ingredients. Knead the dough thoroughly and than let rise at least twice (when it doubles in size, knead again and wait until it doubles in size again).
In the meantime prepare the stuffing (filling?)
For it you will need
400g of ground wall nuts
60 g bread crumbs
1-2 dcl warm half and half
120g butter
150 g brown sugar
2 tbsp of rum
1 egg
Mix the wall nuts, bread crumbs and sugar. Pour the butter and half and half over them and mix throughly. Leave to soak for 30 minutes. Add the egg and the rum.
Now you have to roll the dough until it's very thin. Than spread the stuffing over it in a layer a bit thicker than the dough. Roll it like a jelly roll, but very carefully. Put it in a greased cake pan. In Slovenia we have special cake pans made out of clay, but they are similar to the ones where you bake marble cake in. (You can also just put them on a baking tray. But in these case it's probably best if you spread a little egg white on them before baking)
Before you put in the oven, you should again let it rise for 20 minutes. Than put bake it in an oven preheated to 220 °C for about 45 minutes (or if you are making tiny versions like me, 25 minutes:).
It should look like this in the end, but only grandmothers make poticas this beautiful. You need a lot of experience for that:):
