Orehnjača-Walnut loaf

Orehnjača-Walnut loaf

Walnut loaf- Orehnjača is a traditional cake-specific Croatian territory.Usually prepares for holidays like Christmas or Easter, but also be prepared in many other occasions, such as weddings, the Birthday, Baptism and etc.In the same way it can be saved and poppy loaf-Makovnjača but then instead of walnuts puts ground black poppy.

For yeast :
10 grams of sugar (1 tablespoon)
30 gr flour
50 ml milk
20 g of fresh yeast

For the dough :
500 gr flour
½ teaspoon salt
2 egg yolks
1 egg
180-200 ml of milk
30 g sugar
50 g butter
1 tablespoon grated lemon rind
1 tablespoon cream
1 tablespoon rum

For the filling :
500 gr walnut
200 ml milk

150g sugar
100 gr raisins
1-2 tablespoons rum
cinnamon
2 tablespoons honey
lemon peel
1 vanilla sugar

For the coating :
1 egg


preparation

In a bit of lukewarm water , dissolve the sugar , add the flour , milk and crumbled yeast . Cover the pot and allow the dough to a warm place to rise .

In a warm bowl , mix together flour , salt , add the egg yolks and beaten egg with milk , sugar , melted butter , grated lemon zest , cream , rum and risen yeast . Mix well and beat or create an electric mixer until smooth ( softer ) dough .

At the bottom of the bowl sprinkle with flour , place the dough , cover and let rise until it doubles in volume .

Meanwhile , prepare the stuffing . Grind the walnuts and pour the hot milk and raisins Wash and soak in rum. Mix the walnuts and raisins , sugar , cinnamon and grated lemon zest and mix well.

Dough on floured board and divide it into two parts , each roll into a rectangle Which pages long on the baking sheet , spread the filling and fold.

So we put in the prepared cake pan and cover with a cloth and let rise

Boot rolls already put in preheated oven and bake for 40 to 50 minutes at a temperature of about 200 ° C. Toward the end of baking coat with beaten egg .

When cool , sprinkle with powdered sugar , cut into slices and serve

Tips:
Walnut loaf is better after rest for one day