St. Sava Serbian Sisters' Nut Roll Recipe
A traditional Serbian orehnjaca, or nut roll, features a sweet yeast dough enfolding a rich walnut filling, perfect for any time of year.
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Instructions
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Dissolve yeast and 1 tablespoon sugar in warm water, then mix in evaporated milk and 4 beaten eggs. Set aside.
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In a large bowl, combine flour, 4 tablespoons sugar, and salt; cut in butter until crumbly.
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Add the wet ingredients to the dry, mixing until a smooth dough forms. Shape into a ball, cover, and let rise until doubled.
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Divide the dough into 5 balls, cover, and allow to rise again until doubled.
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Prepare the filling by mixing ground walnuts, sugar, and scalded milk; let cool, stirring occasionally.
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Roll each dough ball to 1/8-inch thickness, spread with 1/5 of the walnut filling, then roll up and tuck in the ends.
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Place seam-side down on a parchment-lined sheet, cover with greased plastic, and let rise until almost doubled.
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Preheat oven to 325 F. Pierce each roll with a fork, then brush with an egg and water wash.
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Bake for 30 to 40 minutes, until golden.
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Cool completely on a wire rack.