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Croatian Walnut Roll:
Orehnjaca

What's The Big Idea?

A delicious Croatian take on Swiss roll. A nutty roulade, enhanced with warming cinnamon and rum. Tastes fabulous with a good cup of strong coffee!

Shopping List

Here's the list of what you need:

  • 1 packet dried yeast
  • 120ml warm milk
  • 300g plain flour
  • ½ teaspoon salt
  • 1 egg, separated
  • 150g caster sugar
  • 50g butter, melted
  • Grated rind of ½ lemon
  • Icing sugar, for dusting
  • 200g ground walnuts
  • 50g raisins
  • 100ml milk
  • 25g butter, melted
  • 2 tablespoons rum
  • 1 teaspoon ground cinnamon

What To Do

  • Dissolve the yeast and 1 teaspoon of sugar in the warm milk. Allow the yeast to start working for 10 minutes or until foamy
  • Sift the flour and salt into a large mixing bowl. Add the yeast mixture, egg yolk, 50g sugar, butter and lemon rind, and mix to form a soft dough
  • Turn out the dough onto a floured work surface and knead for 5 minutes
  • Place in a mixing bowl, cover and leave to rise in a warm place for about 1 hour or until doubled in size
  • Preheat the oven to 170 C
  • Meanwhile, make the filling. Heat the remaining milk to boiling
  • Place the walnuts, the remaining 100g sugar, raisins, melted butter, rum and cinnamon in a mixing bowl
  • Pour over the boiling milk and mix well. Set aside to cool
  • 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
  • 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
  • Allow to cool, dust with icing sugar and slice to serve

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