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Mlinčeva potica - mlinčevka

1,2 kg white flour
5 yolks
80 g margarine or butter
70 g yeast
1 tablespoon salt
a bit of rum
80 g sugar
lemon peel
0,5 l milk (more if necessary)

Knead the soft dough, divide it into three parts and let it rise. One part should be larger than the other two. It will be used for wrapping, and the other two will be used for “mlinci” ; roll the dough thin (1 cm) and bake it at 180°C for 5-10 minutes.

Egg cheese
1l milk
15 eggs

It is made before the dough is made. Whisk the eggs in a clay pot, add milk. Bake in the oven until it coagulates. Drain, and let it cool down. Mash.

Walnut filling
1,3 kg walnuts
1 l milk
300-400 g sugar
1 dl rum
2 bags of vanilla sugar
lemon peel

Pour boiling milk over walnuts, add all spices, and egg cheese. Stir gently.

Preparation method
Roll out the dough to fit the shape of the baking pan (it should be a bit larger so that the edges stick out). Spread the filling not thicker than “mlinec” and then put a “mlinec” on top. Cover it with the filling again. Stretch the dough from all sides, but leave the middle part uncovered (shape nicely). Glaze with whisked egg and bake for 20 minutes at 180-200°C.



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