Poteca Walnut Roll

    Poteca Walnut Roll


    10 people made this

    About this recipe: This is a Yugoslavic bread, which is traditionally served during holidays and special occasions. A butter and egg enriched bread dough is rolled with a honey-walnut mixture, then baked.

    Serves: 56 

    • 450g unsalted butter
    • 400g caster sugar
    • 12 egg yolks
    • 1 teaspoon salt
    • 1 litre warm milk
    • 2 (7g) sachets dried active baking yeast
    • 2.5kg plain flour
    • 450g honey
    • 775ml hot milk
    • 700g caster sugar
    • 12 egg whites
    • 2.25kg ground walnuts

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Beat butter, 400g sugar and egg yolks. Dissolve yeast in 1 litre of warm milk. Add salt. Combine with flour and knead until dough is no longer sticky. Cut into 14 equal pieces. Place on floured greaseproof paper and cover with tea towels, let rise while making nut filling.
    2. Heat oven to 180 C / Gas 4. Combine honey, 775ml hot milk, 700g caster sugar, egg whites and ground walnuts.
    3. Roll out one piece of dough into a large rectangle about 1.75cm thick and spread with about 1/14th of the filling. Roll up like a Swiss roll and place on a baking tray seam side down. Brush with an egg wash (1 egg beaten with 1 tablespoon cold water). Repeat with remaining dough. You may bake 2 rolls on a sheet. Bake 35 minutes.

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