A simple yeasted dough with walnut filling is a traditional European pastry that combines the rich flavours of freshly baked dough and a luscious walnut filling known as Orahnjaca.

The star of this pastry is undoubtedly the Orahnjaca filling, made from finely ground walnuts blended with just the right amount of sugar, butter and raisins. This combination creates a rich, aromatic filling that is both satisfying and comforting. As you take a bite, you’ll experience the delightful walnut filling mixed with the soft, pillowy dough, making each mouthful a perfect balance of textures. Whether enjoyed as a dessert, a snack with coffee, tea or a special treat during festive occasions, this strudel is sure to please anyone who appreciates the art of baking. It is simple to make so let’s start. 

Dough:

100 ml warm water

60 g bread flour

15 g yeast

1 egg 

100 g melted butter and cooled

500 g bread flour

1 tsp salt

100 g sugar

200 ml Warm milk 

Filling: 

250 g ground walnut 

100 g sugar

Lemon zest from one lemon

75 g raisins

100 g melted butter (warm)

1 egg

Glaze: 

75 g icing sugar

Juce from ½ lemon

In a mixing bowl mix warm water, flour and yeast. Cover and let ferment for 30  minutes.

Add sugar, egg, melted and cooled butter, milk, flour and salt. Mix on low speed just to get combined then mix for four minutes on medium speed. Leave to rest for three minutes then mix again for 4 minutes on medium speed.

Transfer the dough to an oiled bowl and ferment for 45-60 minutes.  

Turn the dough out onto a lightly floured work surface. Using your hands press dough into square shape. Use a rolling pin to roll the dough out into a 22 x 14-inch rectangle.

Stir in the nuts sugar, lemon zest, raisins, egg and melted butter. Mix until well combined.

Spread nut filling across the dough, leaving ½ inch clean around the edge of the dough.

Roll each end to the middle. 

Place in an oiled pan. Use two small bread pan or one large. Cover with plastic wrap, let the dough rest, and ferment for 45 -60 minutes. 

Preheat the oven to 350 F.  Brush the dough with milk and bake for 40-45 minutes. Bake for 15 minutes, then bake for an extra 30 minutes covered with aluminum foil (covering the rolls prevents the tops from burning) Let cool in a pan for 5 minutes then Glaze strudel while still warm and sprinkle with grated walnuts or almond slices. After 10 minutes  take out from pan on a cooling rack and cool completely.

Enjoy 

Bon Appetit!!!