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Walnut roll - Orehnjača

 

Ingredients Ingredients Filling

1 packet dried yeast

200g ground walnuts
120ml warm milk 100g sugar
300g plain flour 50g raisins
½ tsp salt 100ml milk
1 egg, separated 25g butter, melted

50g sugar

2 tbsp rum

50g butter, melted 1 tsp cinnamon
grated rind of ½ lemon  
icing sugar, for dusting  

Croatia Cooking Recipe

Makes 20 Slices

 

 

Dissolve the yeast and 1tsp of sugar in the warm milk. Allow the yeast to rise for 10 minutes or until foamy.


Sift the flour and salt into a large mixing bowl. Add the yeast mixture, egg yolk, sugar, butter and lemon rind, and mix to form a soft dough. Turn out the dough on to a floured work surface and knead for 5 minutes or until the dough is smooth. Place in a mixing bowl, cover and let rise in a warm place for about 1 hour or until doubled in size.
Meanwhile, make the filling. Pour the boiling milk over the walnuts, sugar, raisins, butter, rum and cinnamon and mix well. Set aside to cool.

Preheat the oven to 170 C.  On a floured work surface roll the dough out into a rectangle, about 5mm thick. Spread the filling evenly over the dough and roll up, making sure that the filling is sealed inside. Place, seam side down, on a greased baking sheet and allow to rise in a warm place for another 30 minutes. Brush the roll with beaten egg white and bake for about 40 minutes or until golden.

Cool before slicing and dust with icing sugar.

 

Visit Sandra Lougher web site for more details

 

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