Tamara Novacoviç with a bread recipe that can pose as a “typical” bread from many different countries.
Text And Photo By Tamara Novacoviç
This is a traditional recipe and I must say that I have stumbled upon many recipes like this one on the Internet, where it is said that this is a traditional Hungarian bread, Slovenian bread, Polish bread…All of this is actually true: it is a sweet bread made in many countries in Eastern Europe. It goes by many names: Povitica, Potica and in Croatia Orahnaca. I believe some of you may be familiar with this cake. It represents a taste of home land to families from Eastern European countries who emigrated.
For me, this cake represents some of the sweetest childhood memories. My grandma’s friend (we called her aunt Franca) used to bake the best walnut roll in the world. I remember the sweet smell coming from her apartment, which meant we were going to get a real, freshly baked treat. The best companions to this roll are milk and coffee. I remember the greatest feeling of waking up to a freshly baked walnut roll with a glass of milk that awaited me on the table. Mornings like this were my favorite part of the day. I used to eat it for dinner, before bed too. Today, nothing has changed, I still enjoy fresh from the oven roll, but the difference is that I personally make it.
Rolls like this one are usually made for holidays, especially Easter and Christmas. The secret of their great flavor comes from the filling, made with walnuts or poppy seeds (known as Makovnaca), raisins and rum. Also, the dough is often flavored with lemon or orange zest. My favorite version uses walnuts and here I’m giving you a recipe I tried for this Easter. It is from a traditional Croatian cooking book I got as a present. 
Croatian walnut roll
- Total Time: 3 hours 10 minutes
- Yield: 1 roll 1x
Description
This traditional Croatian walnut roll, known as Orahnaca, features a rich walnut filling with hints of rum and lemon zest, perfect for holiday celebrations.
Ingredients
- 1 oz (30 g) fresh yeast
- 1 tbsp sugar
- 1/4 cup (30 g) all-purpose flour
- 1/5 cup (50 ml) warm milk
- 3 1/2 cups (350 g) all-purpose flour
- A pinch of salt
- 1/4 cup (50 g) butter, melted
- 1/8 cup (30 g) sugar
- 1/2 cup (120 ml) milk
- 1 egg
- Zest of 1 lemon
- 1 cup (100 g) ground walnuts
- 1/2 cup (100 g) sugar
- 1/4 cup (60 ml) milk
- 1 tbsp rum
- 1/4 cup (40 g) raisins
- 1 egg yolk, for brushing
Instructions
- Crumble the fresh yeast into a bowl with warm milk, 1 tbsp sugar, and 1/4 cup flour. Mix well and let rise for 15 minutes, covered with a clean kitchen towel, until frothy.
- In a separate bowl, combine 3 1/2 cups flour with a pinch of salt, melted butter, and 1/8 cup sugar. Add the yeast mixture, 1/2 cup milk, egg, and lemon zest. Knead the dough until smooth and elastic, about 10 minutes. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- For the filling, combine ground walnuts, 1/2 cup sugar, 1/4 cup milk, rum, and raisins in a saucepan. Cook over low heat until the mixture thickens, about 5 minutes. Let cool.
- Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface into a rectangle about 1/4 inch thick.
- Spread the walnut filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from one end to form a log.
- Place the roll seam-side down on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.
- Brush the roll with beaten egg yolk. Bake in the preheated oven for 35-40 minutes, or until golden brown.
- Let cool slightly before slicing. Serve with milk or coffee.
Notes
This roll is traditionally served during Easter and Christmas. It pairs well with milk or coffee. You can substitute poppy seeds for walnuts if desired. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 40
Mine split a little on top during baking even though I had it rolled tight. Another comment thread said this is normal, so I stopped panicking. The spiral inside still shows up beautifully on the slice.
Question… 3 different lots of milk in ingredientsbut only used in recipe twice? Not sure where to put rest of milk
Thank you so much for your recipes of walnut cake
From Sydney
But my parents from Croatia I was born in Sydney Croatian lily x
My grandmother made this every year – and poppy seed roll, too. We haven’t had it since she died 20 years ago. I think I’ll make one this year for my dad – the men in my family used to fight over these breads – they were so good! Thanks for the recipe – keep our traditions alive!
Barbra, I’m really glad it reminds you of your childhood. Love it when people have such fond memories. I always put rum into cakes that use walnuts. Glad you will bake this, enjoy!
Cheers
My grandmother made this every year, we looked forward to it as a tradition. When she grew too old to make it, I took over the tradition. I love the idea of rum, granma would have loved it as well. Am going to make your version this year in addition to granma’s recipe. Her great-great grandchildren look forward to it now. Cheers
I’m going to try and make this, I hope it turns out, I luv this receipe it reminds me of when I was a child visiting my Baka and deda in Zagreb, the poppy seed one is good as well, I’ve tried to find it in a croatian store, but they don’t make it in Canada. At least I don’t know of any.
Hi Katherine, I’m so glad this recipe brings back memories for you
I love the cheese version as well, it’s definitely among my favorites
My great grandmother and grandma and all my aunts and some of the girl cousins make povetica every year after thanksgiving and then freeze it as a Christmas treat. However, ours is much more flakey and almost more like a pastry than a bread. We make two versions–walnut (of course mixed with butter and more to make almost a nut paste) and cheese which is more of a cream cheese filling. They both taste fabulous chilled, room temp, or even under the broiler with some butter spread on top. My favorite holiday treat!
Lynn you are welcome, I am so glad to hear this and glad you like the recipe!
Thank-you for this recipe. My mother-in-law, who was born in Zagreb, used to make this bread at Easter. My hubby loves it, and I had no idea how to make it. Today is the day! Thanks again.
This looks and sounds amazing. If I were to try it with poppy seeds, what quantity would you suggest? Thanks!
Hi, Nicole, I would suggest the same amount as walnuts. Thank you for your kind comment!
We had this several years ago at Christmas when my grandma managed to find some potica (my mom’s family is from former Yugoslavia) and I’ve been wanting to try my hand at this for a while. Looks delicious!
I’m so glad you are familiar with this kind of cake! Thank you, glad you like the recipe :)
Thank you, lgad you like it! Oh, my recipe list I want to try is also soo long :)
Well, I didn’t know this bread and I find it lovely. I love nuts in sweet bread and the crunch they impart. I will definitely try it! My recipe to-do list is miles long already…