Orehnjača (Croatian Christmas walnut roll)

Preparation

1. 1

   Make the yeasted dough: mix 500 g flour with a packet of crumbled baker's yeast, a pinch of salt, 80 g sugar, 2 egg yolks, 80 g melted warm butter and 200 ml warm milk.

2. 2

   Knead for 10 minutes until you get a smooth, supple dough, shape into a ball, cover and let rise for 1 hour in a warm spot until doubled in size.

3. 3

   While it rises, make the filling: coarsely grind 400 g walnuts, mix them with 150 g sugar, 100 ml warm milk and 2 tbsp honey until you get a smooth, spreadable paste.

4. 4

   Punch down the dough and roll it out on a floured cloth into a large, thin rectangle about 40 x 60 cm: thinness is key for beautiful spirals when sliced.

5. 5

   Spread the walnut filling evenly over the whole surface, leaving a 2 cm border so the filling doesn't spill out during baking.

6. 6

   Roll the dough up using the cloth to help, tightening as you go, then place the log, seam-side down, on a baking sheet lined with parchment paper.

7. 7

   Brush the top with beaten egg yolk for a nice golden shine, let rise for another 20 minutes, then bake at 180°C for 35-40 minutes until the roll sounds hollow when tapped.

8. 8

   Let cool completely before slicing: as it cools, the walnut filling firms up and the slices hold together neatly when cut.