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
Units
- 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