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Orahnjaca // Walnut Bread Roll

Notes

The Dough:
1 cup of milk
1 pkg vanilla sugar
1 tbsp yeast
2 large eggs (one for the egg wash and the other for the dough)
1 tsp salt
1/2 cup sugar
1/2 cup melted butter + 1 tsp
3.5 cups of white flour
The Filling:
2.5 cups of ground walnuts
1 cup of milk
2 tbsp honey
2 tbsp of plum jam (I used raspberry)
1 lemon’s worth of lemon zest
1 tbsp rum
2 tbsp butter
In a large bowl, pour in 1 cup of warm milk, 1 pkg of vanilla sugar, and 1 tbsp of yeast. Set aside for ten minutes.
Add one large egg, 1 tsp of salt, 1/2 cup of sugar, 1/2 cup of melted butter, the lemon zest and 1 tsp of rum. Mix all ingredients. Add in 1.5 cups of white flour and mix. Slowly add in the remaining 2 cups, mixing until the flour pulls away from the bowl. Continue mixing until dough is smooth. Massage 1 tsp of warm butter over dough, return to bowl, cover with plastic wrap and allow to rise until doubled in size (about an hour).
While the dough is rising, prepare the filling. Warm one cup of milk in a sauce pan. Add in the 2.5 cups of ground walnuts, 2 tbsp of honey, 2 tbsp of jam, and lemon zest. Add in 3/4 cups of sugar and 1 tsp of cinnamon. Cook on low until mixture is thick like porridge. Add in 1 tbsp rum and 2 tbsp of butter. Place in a bowl and allow to cool in fridge.
Once dough is ready, split it into two equal halves. Roll out each piece into a rectangular shape, the thinner the better. Split the filling into two equal halves and spread out over the dough. Make sure that the longer side of the dough is facing towards you, then begin to roll the dough away from you. Brush a baking tray with oil so that the bread does not stick and lay the two rolls on the pan. Brush with an egg yolk wash.
Bake at 300F for twenty minutes uncovered and then another forty minutes covered with aluminum foil so that it does not burn. Remove from oven, allowing them to cool, and serve warm.
Adapted from Chasing the Donkey