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: 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?
The article explains this sweet filled roll is traditional across much of Eastern Europe: it is called Orahnaca in Croatia, Povitica in Bosnia and Serbia, and Potica in Slovenia, and is also found in Hungary and Poland. The recipe here uses the traditional Croatian version from a Croatian cooking book.
What does the rum do in the walnut filling?
The article says 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. The article also notes a poppy-seed version (Makovnaca) as an alternative — the notes confirm you can substitute poppy seeds for walnuts if desired.
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!