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1
Place poppy seeds and milk in pan and cook bring to boil and cook for 10 minutes Allow to cool.
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2
Separate eggs and mix the yolks sugar, honey and vanilla into cooled poppy seed mix.
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3
Put aside.
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4
Sift the flour making sure it is warm.
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5
Crumb the yeast into a large cup, add 2 tbsp warm milk, 1 tsp sugar, set the yeast into a warm place for rise.
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6
Mix the butter, sugar and egg yolks and beat until the sugar is well dissolved and the mixture is frothy.
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7
Warm up the milk, mix in salt, lemon peel, rum and the butter mixture.
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8
Combine the flour, yeast mixture and yeast mixture to form a dough.
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9
Either knead the dough until smooth or place in a mixer with a dough hook.
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10
Place dough in a clean oiled bowl, cover and set in a warm place until it doubles in size.
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11
Just before you start the next stage beat the egg whites to stiff peaks.
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12
Take about 1/4 and mix through the poppy seed mixture to loosen up then fold the remainder of the egg whites through.
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13
Punch down dough and turn onto a floured cloth (this makes it easier to roll up) Roll out to about the thickness of the first joint on you little finger.
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14
Spread the poppy seed mixture on dough leaving a 5cm border at one edge.
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15
Roll the potica gently, but make sure there are no air pockets left in the roll.
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16
Grease the bundt pan with butter and dust with bread crumbs.
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17
Carefully transfer the potica into the pan, the edge should be at the bottom.
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18
Cover the pan with a cloth and set in a warm place to rise to double the size.
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19
Heat oven to 200C and bake 1 hour.
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20
If the top is browning too much cover with baking paper.
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21
Remove from oven and turn out immediately.
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22
Do not cut until cooled completely.
