Orehnjaca (Walnut Roll)

Ingredients:

For the Dough:
800g plain flour
180ml milk
60g sugar
2 packets fast-acting yeast
2 egg yolks
1 tsp grated lemon zest
6 tbsp melted butter
large pinch of salt

For the filling:
120ml melted butter
170g sugar
240ml hot milk
2 tbsp blackcurrant jam
450g walnuts, ground
1 tsp grated lemon zest
60g raisins
1 tsp cinnamon
2 tbsp dark rum

Method:

Add the yeast to 220ml warm milk mix thoroughly, cover and allow to rise until the mixture has doubled in size. Meanwhile sift the flour into a deep bowl, make a well in the centre and tip the yeast mixture into this then add the remaining milk, the sugar, egg yolks, lemon zest, vanilla, butter and salt. Mix well with a wooden spoon and beat thoroughly until the dough begins to thicken and air blisters form on the surface. Once you have reached this stage tip the dough into a well-greased bowl, cover with a damp cloth and place in a warm area to raise for about an hour (the mixture should double in volume).

Meanwhile, create the filling by pouring the hot (scalded) milk over the walnuts. Add the sugar, melted butter, blackcurrant jam, lemon zest, raisins, cinnamon and dark rum and mix together into a paste.

When risen, divide the dough into two sections and roll out thinly on a large floured cloth. Brush with melted butter and spread the walnut filling on top. Taking an edge of the cloth use this to roll-up the Makovnjaca Swiss-roll fashion until you have a single roll with the filling in the middle. Place this on a well-oiled baking tray and repeat with the second piece of dough.

Cover with a cloth and allow to raise in a warm place for a further half hour. Brush with well-beaten egg white and bake in a pre-heated oven at 180°C (350°F/Gas Mark 4) for about an hour, or until they become golden brown in colour.

Allow to cool then slice and serve.