Orehnjača and makovnjača recipe

Dough:
2 tablespoons sugar
1 cube yeast
a pinch of salt
3 tablespoons plain flour
½ litre warm milk
2 egg yolks + 1 egg
1 ½ dl sunflower oil
75 dag plain flour

Filling (walnuts):
2-3 tablespoons sugar
juice of 1 lemon
2 tablespoons honey
cinnamon to taste
½ dl rum
40 dag finely minced walnuts
10 dag chopped walnuts
1 egg white

Filling (poppy):
30 dag poppy
3 dl milk
sugar to taste
2 tablespoons rum
cinnamon to taste
lemon zest (1 lemon)
1 egg (or 1 egg white)
raisins, soaked in rum

Procedure

Dough: combine 2 tbl sugar, 3 tbl flour, salt, milk and yeast and put it in a warm place for about an hour (until it stars to foam). Add 2 yolks and 1 egg and oil. Add flour and knead until smooth. Let it rise, knead it again, split it in two halves and roll out. Spread with melted butter (optional: spread with apricot jam).

Filling (walnuts): combine all the ingredients. Spread the filling on the dough and roll the dough (not too tight).
Filling (poppy): pour boiling milk over poppy, let it cool down. Add the other ingredients and combine well. Spread the filling on the dough and add the raisins. Roll the dough.

Let the cake rise at a warm place. Soak it with milk and bake (200 C, until brown).
Dissolve 2 tablespoons of sugar in ½ dl milk and soak the warm cake. Cover with tin foil.