This traditional Croatian and Slovenian bread is made from from a thinly rolled, buttery dough that's filled with walnuts and chocolate.
Adapted from Passionate About Baking food blog.
3 tablespoons plus 1/2 teaspoon sugar, divided
2 cups plus 1/4 teaspoon all-purpose flour, divided
2 tablespoons warm water
1 1/2 teaspoons active dry yeast
1/2 cup milk
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
1 1/2 cups walnuts
1/2 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 cup milk
1/4 cup unsalted butter
1 large egg yolk, beaten
1 teaspoon vanilla extract
1 large egg white, lightly beaten
Make Dough: In a small bowl, combine yeast, warm water, 1/2 teaspoon sugar, and 1/4 teaspoon flour and let sit until proofed (mixture will start to bubble), about 5 minutes.
In a small saucepan, scald milk by heating to just below boiling (about 180°F), then let cool to 110°F, about 2 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, combine milk, remaining sugar, and salt. Add yeast mixture, eggs, vanilla extract, and melted butter, and mix to combine. Change to a dough hook, add remaining flour, and kneed until elastic and smooth and dough pulls away from the sides of the bowl, about 5 minutes. Place dough in a lightly greased bowl, cover with plastic wrap, and let stand until doubled in volume, about 1 1/2 hours.
Make Filling: While dough is rising, combine walnuts, sugar, and cocoa powder in the bowl of a food processor and pulse until the texture of sand, about 10 pulses. In a medium saucepan, heat milk and butter until just at a boil, then pour over the ground walnut mixture. Add egg yolk and vanilla and stir vigorously until combined. Set aside.
Assemble: Grease baking dish with butter. Place dough on a clean, floured surface. Roll out until it is a very thin 12-inch square. Cover with filling. Roll the dough carefully from the long end, jelly-roll style, then shape into a U, placing seam side down. Carefully transfer to prepared baking dish. Cover with plastic wrap and let rise until almost doubled in volume, 30-40 minutes.
Adjust oven rack to middle position and preheat oven to 350°F. Brush dough with egg white then sprinkle with sugar. Bake for 15 minutes. Decrease oven temperature to 300°F and bake until golden on top and a thermometer inserted in the center of the dough reads 200-210°F, about 30 minutes. Remove from oven and let cool 15 minutes before turning out onto a wire rack.
Stand mixer, rolling pin, 8 by 4-inch loaf pan
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 13g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|