Leavened dough: 1 kg white flour type 500, 1 cube yeast, 1 egg, 2 yolks, 150 g sugar, 150 g butter, approx 4 dl milk, salt

Filling: 2 dl double cream, 150 g butter, 150 g sugar, 2 eggs, 100 g bread crumbs, a fist of fresh tarragon leaves

Knead the leavened dough from flour, prepared yeast, melted butter, salt, yolks, sugar and lukewarm milk. After it has rose enough, roll it until it is finger thick. Then spread the filling made out of double cream, sugar, eggs, and fried bread crumbs (use butter and cool it down a bit). Sprinkle with chopped tarragon leaves. Roll tightly.

Put Tarragon Potica into a greased baking pan and leave to rise. Bake in the electric oven at approx 150 °C for 1 hour.