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1
Put flour in abowl, sifted if you like, add salt.
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2
In a cup dissolve the yeast in water or milk and in another cup mix the eggs, sugar, rum, vanilla essence, lemon or orange peel.
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3
Healt milk, melt fat.
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4
Add hot milk to the flour, stir and add the mixture of eggs, sugar, rum and aromas.
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5
Stir again, add dissolved yeast and fat and stir into a medium thick dough.
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6
Knead until it is elastic inside and smooth on the outside. Make sure the dough does not stick to the bowl and that it is not too hard.
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7
Cover the dough with a PVC sheet and leave to rise. Dough should always rise at room temperature. With rising the quantity of the dough should double.
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8
Knead it once and roll it out and spread it with the filling.
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9
Filling: Melt honey in tepid milk, and then add one half of walnuts, sugar, eggs, aromas, spices and rum.
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10
Spread the filling on the rolled-out dough and sprinkle with the other half of walnuts. The temperature of the filling should be equal to that of the dough.
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11
Roll tightly, put in a mould, prick and leave to rise.
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12
Before baking, coat with a thin layer of milk and egg mixture - make sure the holes are not stopped.
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13
Bake 50 minutes at 190u00b0C.
