Croatian Walnut Roll Pastry

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A tender, yeasted bread swirled with a fragrant filling of toasted walnuts, sugar, lemon zest, and cinnamon, this Croatian holiday classic is shaped into a beautiful plaited braid and finished with a snowfall of powdered sugar. Slices are buttery, plush, and aromatic — equally suited to Christmas morning or a Sunday family table. A single golden loaf yields a generous centerpiece that disappears fast.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 40 gCarbs
• 3 gFiber
• 18 gSugar
• 8 gProtein
• 150 mgSodium
• 160 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 2 teaspoons (7 g) active dry yeast
• 3/4 cup (180 ml) whole milk, lukewarm
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract, 1 teaspoon grated lemon zest, and 1/2 teaspoon fine sea salt

For the walnut filling

• 2 cups (250 g) finely ground walnuts, lightly toasted
• 2/3 cup (135 g) granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated lemon zest
• 1 tablespoon dark rum or brandy, optional
• 1/4 cup (60 ml) whole milk warmed with 1 tablespoon honey

For assembly and topping

• 1 large egg, beaten with 1 tablespoon milk, for egg wash
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup (35 g) powdered sugar, for dusting

Directions

1. Activate the yeast: stir the yeast and a pinch of sugar into the lukewarm milk and let stand until foamy, about 8 minutes. In a large bowl, whisk the flour, sugar, salt, and lemon zest. Pour in the yeast mixture, melted butter, eggs, sour cream, and vanilla and stir with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead 8 to 10 minutes until smooth, elastic, and only slightly tacky. Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
3. Meanwhile, make the filling: stir the warm honey-milk (and rum, if using) into the walnuts, sugar, cinnamon, and lemon zest to form a thick, spreadable paste.
4. Punch down the risen dough and roll it on parchment into a 14 x 18 inch (35 x 45 cm) rectangle. Spread the walnut filling evenly over the surface, leaving a 1-inch (2.5 cm) border along one long edge, then roll the dough up tightly into a log.
5. Slice the log lengthwise down the middle with a sharp knife, exposing the swirled layers. Twist the two halves together with the cut sides up to form a braid, pinching the ends to seal. Transfer to a parchment-lined sheet pan and tuck the ends underneath to keep the shape tight.
6. Cover loosely and let the shaped loaf rise until puffy, 30 to 40 minutes. Preheat the oven to 350°F (175°C) during the final 15 minutes of proofing. Brush the loaf generously with egg wash, working the wash between the folds.
7. Bake 35 to 40 minutes, rotating the pan halfway, until deeply golden and an instant-read thermometer inserted into the thickest part reads 195°F (90°C). Tent loosely with foil after 25 minutes if the top browns too quickly.
8. Cool on the pan for 15 minutes, lift onto a rack, brush with melted butter mixed with vanilla, and dust generously with powdered sugar. Slice thickly and serve warm or at room temperature with coffee or tea.

Cook’s Notes

• Toast the walnuts in a 325°F oven for about 8 minutes before grinding for a deeper, more aromatic filling.
• Bring all dough ingredients to true room temperature so the yeast activates reliably and the dough rises evenly.
• If the dough feels too soft to roll after the first rise, chill it for 15 minutes — cold dough spreads and slices much more cleanly.
• For a glossy, bakery-style crust, brush with egg wash in two coats, the second one about 5 minutes before the end of baking.
• Leftovers keep well wrapped at room temperature for 2 days; refresh slices in a 300°F oven for 5 minutes to revive the crust.

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