Orehnjaca

(Walnut Roll)

Makes 20 slices

As well as Makovnjaca, Orehnjaca is served as one of the Christmas desserts.

They are both suitable for freezing.

1 packet dried yeast
120ml warm milk
300g plain flour
½ tsp salt
1 egg, separated
50g sugar
50g butter, melted
grated rind of ½ lemon
icing sugar, for dusting

For the filling:
200g ground walnuts
100g sugar
50g raisins
100ml milk
25g butter, melted
2 tbsp rum
1 tsp cinnamon

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.