Traditional Orehnjača (Walnut Roll)
Tradicionalno jelo · Croatian
A classic Croatian rolled cake filled with a generous amount of ground walnuts, sugar, and often a hint of lemon zest. It's a staple for holidays and special occasions, known for its rich, moist filling and soft, yeasted dough.
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Sastojci
- all-purpose flour500g
- granulated sugar150g
- eggs2
- unsalted butter, softened100g
- milk, lukewarm150ml
- active dry yeast7g
- salt1/2 tsp
- ground walnuts300g
- granulated sugar150g
- milk50ml
- lemon zest1 tsp
- rum (optional)1 tbsp
- powdered sugar for dustingto taste
Koraci
- 1
Activate yeast in lukewarm milk with a pinch of sugar. Let it bloom for 10 minutes.
- 2
In a large bowl, combine flour, remaining sugar, salt, softened butter, eggs, and bloomed yeast mixture. Knead until a smooth, elastic dough forms.
- 3
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 4
While dough rises, prepare the filling: mix ground walnuts, sugar, milk, lemon zest, and rum (if using) until well combined. The mixture should be moist but not runny.
- 5
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (approx. 30x40 cm).
- 6
Spread the walnut filling evenly over the dough, leaving a small border on one long side.
- 7
Carefully roll up the dough from the long side with the filling, tucking in the ends if possible.
- 8
Place the roll seam-side down in a greased loaf pan or on a baking sheet lined with parchment paper.
- 9
Cover and let rise for another 30-45 minutes.
- 10
Preheat oven to 180°C (350°F).
- 11
Bake for 40-50 minutes, or until golden brown and cooked through. If it browns too quickly, loosely tent with foil.
- 12
Let cool completely on a wire rack before dusting generously with powdered sugar.
