Cover and leave in a warm place for the yeast to activate, i.e. for the mixture to swell. I put it in a preheated oven at 50’C which I turn off or with another heat source. The container must not be exposed to drafts.
When the mixture has thickened, mix in the remaining flour and leave it covered again in a warm place to rise again. After approximately 15 minutes, spread out on a generously floured work surface, eg a tablecloth, and gently knead the dough.
If it really sticks, add more flour, but not too much, it must be as soft as possible. On the working surface, cover the ball of dough with a large hot pan and wait for the dough to rise until the end (about half an hour, but it is not a problem if it is left to rise for much longer).
During this time, prepare the filling. Mix ground walnuts with sugar and vanilla sugar and pour boiling milk over it. Boil 2 dcl of milk and gradually add it to the walnuts and mix, making sure it is not too thin. So, just “steam” the walnuts with milk, not make them liquid. Add a little lemon juice so that the nuts do not darken. Cool down.
When the dough has risen, roll it out with a rolling pin and spread the filling as desired. I only had walnuts this time. I rolled the dough to the size of a long roller and spread the filling as in the pictures. It is easier to roll on each side and later cut in the middle to make 2 loaves. I also cut those, so I got 4 small ones. Transfer them to a greased pan (I use butter or margarine).
When you have transferred the finished rolls to the pan, turn on the oven at 150 to 180’C and place the peči pečenjaca in a cold oven. Bake for approximately 30 to 40 minutes. After it is browned, cover with foil so that the top crust does not burn too much. In any case, adjust the temperature and length of baking based on your experience with your oven.
After removing from the oven, spread with butter. Cool by half, turn over on a cloth and wrap in a cloth, then let it cool completely without drying out. Keep outside the fridge covered with cling film to retain softness.
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