Poteca Walnut Roll
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.
Ingredients
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
Method
Prep:30min ›
Cook:35min ›
Ready in:1hr5min
- 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.
- Heat oven to 180 C / Gas 4. Combine honey, 775ml hot milk, 700g caster sugar, egg whites and ground walnuts.
- 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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Reviews & ratings
Average global rating:
(14)
Reviews in English (12)
I'd really like to see this recipe under "nut roll" because that would have been easier to find. When I made this today, I cut down the recipe to 14 servings (4 rolls), in case it didn't turn out. It turned out great. I left the dough in a ball to rise for several hours (my fast rising yeast must have been on strike). Then I formed the rolls and poked it with a fork to let the steam escape before cooking. I brushed the tops with melted butter when they came out of the oven. They really weren't much trouble at all to make on a small scale. Hopefully the picture I sent will show how good they look! - 20 Dec 2007 (Review from Allrecipes US | Canada)
I made this and everyone said it was better than grandma used to make. Time consuming, but well worth the effort! - 08 Jan 2008 (Review from Allrecipes US | Canada)
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