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.
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Croatian walnut roll
- Total Time: 3 hours 10 minutes
- Yield: 1 roll
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
- Zest of 1 lemon
- 2 egg yolks
- 1 whole egg
- 1 cup (250 ml) milk
- 1 tbsp sour cream
- 1 egg, for the egg wash
- 3 1/2 cups (350 g) ground walnuts
- 3 tbsp rum
- 2/3 cup (150 g) sugar
- 1 tsp vanilla extract
- 2 cups (100 g) raisins
- 1 tbsp honey
- 4/5 cup (200 ml) milk
- 1/2 tsp cinnamon
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, 2 egg yolks, the whole egg, sour cream, 1 cup milk, and half the lemon zest. Knead the dough until smooth and elastic, about 10 minutes. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- For the filling, combine the ground walnuts, 2/3 cup sugar, vanilla extract, half the lemon zest, cinnamon, and honey in a bowl. Stir the raisins into the rum and let stand for 15 minutes, then mix into the walnut mixture. Stir in the hot milk until well combined, then let the filling cool while the dough rises.
- Punch down the risen dough and divide it into two equal parts. On a floured surface, roll each part into a rectangle about the size of your baking pan, roughly 35 x 30 cm.
- Spread the cooled filling evenly over each rectangle, leaving a 1/2-inch (1 cm) border uncovered. Starting from the long side, roll each rectangle up tightly, pinching the seam to seal.
- Place the rolls seam-side down on a baking sheet lined with parchment paper (or in a greased baking pan). Cover and let rise again for about 30 minutes, or until doubled in size.
- Preheat the oven to 392°F (200°C). Brush the rolls with beaten egg and bake for 35-40 minutes, 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: Baking
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 40
Find it online: https://honestcooking.com/croatian-walnut-roll/
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Frequently Asked Questions
What other Eastern European countries make a roll like this, and what are the other names for it?
This sweet filled roll is traditional across much of Eastern Europe: it’s called Orahnaca in Croatia, Povitica in Bosnia and Serbia, and Potica in Slovenia, and you’ll also find it in Hungary and Poland. The recipe here is the traditional Croatian version from a Croatian cooking book.
What does the rum do in the walnut filling?
The great flavor of rolls like this comes from the filling, and the 1 tbsp of rum adds a warm, aromatic depth that complements the 1 cup of ground walnuts and 1/4 cup of raisins. You can also make a poppy-seed version — Makovnaca — by substituting poppy seeds for the walnuts if you’d like.
Why does the recipe use fresh yeast rather than dry instant yeast?
This is a traditional Croatian recipe from a vintage cooking book and calls for 1 oz (30 g) fresh yeast, which is the format historically available in Eastern European kitchens. Fresh yeast is crumbled into warm milk with sugar and flour and left 15 minutes until frothy before adding to the dough. If you can only find dry instant yeast, use about 7 g (1 packet) and skip the initial activation step.
This took me an afternoon but the spiral came out picture perfect and it was just sweet enough. Sliced thin with coffee it disappeared. Worth every minute!