Hitum pönnurnar á meðan síðan þín verður til
A traditional Croatian dessert featuring a rich, yeasted dough filled with a sweet and nutty walnut filling. This rolled pastry is baked until golden brown and then dusted with icing sugar for a delightful treat. Perfect for sharing with family and friends.
Sara Björnsdóttir
For the Filling
For Glazing
For the Dough
Mix all the ingredients for the dough together and knead well. Cover the dough and put to rise until doubled in size which should take about 2 hours. Knock back the dough and knead lightly.
In a large bowl, combine the flour, salt, yeast, softened butter (85g), sugar (caster sugar and brown sugar) and milk (6oz) until a shaggy dough forms. Add the beaten eggs. Knead well for 5-7 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for about 2 hours, or until doubled in size. Gently punch down the dough and knead lightly for 1 minute.
Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into an oblong approximately 12 inches by 8 inches. For the filling, combine the walnuts and cinnamon in a bowl. Divide the filling evenly between the two dough oblongs, spreading it across each piece. Starting from the long side, tightly roll each oblong into a 12-inch log. Place the logs side by side, touching each other, on a greased baking sheet. Cover the logs and let them rise for about 40 minutes. Preheat the oven to 200ºC (425ºF). Bake for 30-35 minutes, or until the rolls are well risen and golden brown. The bread should sound hollow when tapped on the base.
Kláraðu máltíðina.
