Serves 8
195 min
Croatian Walnut Roll
Recipe GLPRf1bfc2c9065ed5
A traditional Eastern European sweet bread featuring a tender, buttery yeast dough rolled with a rich walnut filling. This beautiful spiral loaf is perfect for breakfast or dessert, and pairs wonderfully with milk or coffee.
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Ingredients
1 oz (30 g) fresh yeast
1 tbsp sugar
¼ cup (30 g) all-purpose flour
0.2 cup ⅕ cup (50 ml) warm milk
3½ cups (350 g) all-purpose flour
a pinch of salt
¼ cup (50 g) butter
⅛ cup (30 g) sugar
zest of ½ lemon
2 egg yolks
1 whole egg
1 cup (250 ml) milk
1 tbsp sour cream
1 egg for egg wash
1 cup (120 g) ground walnuts
½ cup (100 g) sugar
¼ cup (60 ml) milk
½ cup (75 g) raisins
Directions
Crumble the fresh yeast into a medium bowl. Add ⅕ cup warm milk, 1 tbsp sugar, and ¼ cup flour. Stir thoroughly until combined. Cover with a clean kitchen towel and let stand at room temperature for about 15 minutes until the mixture becomes frothy and bubbly.
In a large mixing bowl, combine 3½ cups flour with a pinch of salt. Add the melted butter and ⅛ cup sugar. Pour in the prepared yeast mixture along with 1 whole egg, the sour cream, and lemon zest. Knead the dough vigorously for about 10 minutes until smooth and elastic. The dough should be soft but not sticky. Cover and allow to rise in a warm place for 1 hour, or until the volume has roughly doubled.
While the dough rises, prepare the walnut filling. In a saucepan, combine the ground walnuts, ½ cup sugar, ¼ cup milk, and raisins. Stir well and cook over low heat for approximately 5 minutes, stirring occasionally, until the mixture thickens and the sugar dissolves completely. Remove from heat and set aside to cool to room temperature.
Preheat your oven to 350°F (175°C).
Once the dough has doubled, turn it out onto a lightly floured work surface. Using a rolling pin, gently stretch and roll the dough into a rectangular shape approximately ¼ inch thick.
Spread the cooled walnut filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) uncovered around all edges. Starting from one long side, roll the dough tightly into a log shape, pressing gently as you go to seal the filling inside.
Place the rolled log seam-side down on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise for 30 minutes at room temperature.
In a small bowl, beat 1 egg with a pinch of salt. Brush the entire surface of the dough roll with the egg wash using a pastry brush.
Bake in the preheated 350°F (175°C) oven for 35 to 40 minutes, until the top is deep golden brown. If the top begins to brown too quickly, tent it loosely with aluminum foil for the remaining baking time.
Remove from the oven and let cool for 10 to 15 minutes on the baking sheet before transferring to a wire rack. Allow to cool slightly, then slice with a serrated knife. Serve warm or at room temperature with milk or coffee.
