Nut Roll (Orahnjaca)

Nut Roll (Orahnjaca)
Yield: 1 Servings

Ingredients

      6 c unbleached flour
    1/2 ts salt
    1/2 c sugar
      1 c light cream
    3/4 c water
      4    egg yolks; beaten
      2 oz cake yeast
    1/2 c water
    1/4 lb unsalted butter; melted
1 1/2 tb sugar
      1 tb sour cream
      1    egg yolk

Instructions

----------------------------------FILLING-----------------------------------
1 lb walnuts; finely ground
1 c sugar
1/2 stick butter; melted
1/2 c milk; (1/2 to 1)
2 egg whites; beaten
1/4 ts walnut flavoring

Sift together flour, salt and 1/2 cup sugar in a large mixing bowl. Heat
cream and 3/4 cup water until lukewarm. Add egg yolks and melted butter.
Dissolve yeast in 1/2 cup lukewarm water, and 1 1/2 tablespoon sugar and
add the egg mixture. Make a well into the flour, slowly pour yeast mixture
into the flour beating well with wooden spoon. On a slightly floured board,
knead dough until it is elastic and smooth. If dough sticks to the board,
add a little flour, knead 15 to 20 minutes. Place dough in a large bowl
lightly greased, turning to grease top. Cover with a towel and let rise
until double in bulk. Punch dough down. On a slightly floured board shape
into a ball, then divide ball in half. Now shape each piece into a smooth
ball. Place 1 ball in bowl and cover with a towel. Place the other on a
slightly floured board, cover and let rest 5 to 10 minutes. Now roll as for
jelly roll 11" x 5", spread the nut filling (after mixing ingredients well)
and start rolling, rolling away from and pulling roll towards you each time
you make a turn. Place in a greased pan 11" x 5", seam side down, prick
about 10 times with a fork to release air. Brush with 1 egg yolk mixed with
1 tablespoon of sour cream. Cover and let rise until double in bulk. Bake
at 350 for 45 minutes to 1 hour. Other ball can be filled with other
filling.

NOTES : From Hermine Sostarich of Brookfield, Wisconsin: My mother, Barbara
Suveljak Hosni and father, Thomas Frank Hosni, Sr., passed through Ellis
Island in September 1913 from Austria-Hungary. My mother decided I should
have some of her recipes. As a result, we did a "stop and measure" as she
prepared Nut Roll.
Recipe by: Barbara Suveljak Hosni

Posted to Digest bread-bakers.v097.n075 by snardo@onramp.net on Nov 23,
1997

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Croatian Cuisine

Last Revised: November 14, 2002

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