Carrying traditions on: learning how to bake my mother’s orahnjača (walnut roll)

Growing up, I remember waking up to the sweet smell of my mother’s orahnjača (walnut roll).  At bridal showers, I always gravitated towards the orahnjača on the desert table as it’s not too sweet, nor too heavy and it always goes nicely with a cup of coffee.  However, my mother’s recipe is my all-time favourite.

My mother always insists on baking it first thing in the morning to let it rise properly.  Whether or not that’s an old Croatian wives’ tale, or if my mother made that up, I can say with confidence that I baked this recipe in an afternoon with no issues.  It didn’t turn out perfect and again (as noted in my previous post about sirnica/Easter bread,) I had to decipher my mother’s recipe as she only provided me with approximate steps and “about” increments.  With some investigative work, a few FaceTime calls and a million questions to my mom, I was able to figure out her orahnjača recipe!

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Ingredients:

Part 1:

  • 4-5 cups of bread flour (start with 4 cups and add more as needed)
  • 1 cup of granulated sugar
  • 1/2 cup of unsalted butter
  • 2 tbsp of active dry yeast + 1 tbsp of sugar in 1 cup of warm water
  • pinch of salt
  • 5 yolks (separate egg whites and place in fridge for part 2)
  • 1 whole egg
  • 1 cup of warm milk
  • 1 shot of Jamaican rum
  • grated lemon zest and juice of 1 lemon

Part 2 (filling):

  • 1/2 cup of sugar
  • egg whites from previous part
  • 3/4 of a pound of ground walnuts
  • 1 shot of espresso

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Directions:

  1. Using the paddle attachment of your stand-up mixer, cream the sugar and unsalted butter together on a low speed.
  2. Add egg yolks, one by one, while mixing.
  3. Add the whole egg.
  4. Slowly add your flour on a low speed (I use speed 1 on my Cuisanart mixer).
  5. Slowly pour the warm milk in while mixing.
  6. Slowly add your yeast mixture in.
  7. Add the rum and lemon zest and juice to the mixture.
  8. Once thoroughly mixed, switch the paddle attachment and insert your dough hook and continue on a low speed (at this point I turn the dial to speed 2) until the mixture becomes a little tacky (you don’t want it to be too sticky or too firm; so add more flour or warm milk as needed).
  9. Once the dough has thoroughly mixed, take the dough and knead it on a floured surface for about 10-15 minutes into a ball.
  10. Place the dough ball into a large bowl, cover with a wash cloth and let rest in a warm oven for about 2 hours.
  11. Remove dough from oven and on a floured surface, take your dough and cut into two halves.  Take both parts and roll into two separate dough balls.  Then place the dough balls into two separate bowls, cover each bowl with wash cloths and place in warm oven again to rise for about 30 minutes.
  12. While dough is rising for the second time; take your ingredients from part two (sugar, egg whites, ground walnuts and espresso) into a medium-size bowl and mix with a spatula.
  13. Remove dough from oven after it has risen for a second time.
  14. Preheat your oven to 325 degrees C.
  15. Roll each dough ball into a long flat oval or rectangle (does not have to be a perfect shape)
  16. Then with a spatula, spread the walnut mixture on your flattened dough.
  17. Gently take the edge of the dough and roll (you can also place the dough on a table cloth and pull the table cloth to roll it).
  18. Repeat steps 16-17 on the second dough ball.
  19. Place each roll into a bread pan OR you can place each roll on a cookie sheet.
  20. Cover your bread pans or cookie sheet with tin foil and place in the oven and bake covered for 30 minutes.
  21. After 30 minutes, remove the foil and continue baking until the top is golden brown (use a toothpick test to determine if it is done baking), for an additional 25-35 minutes.
  22. Remove from oven and let rest for on a cooling rack about 30 minutes to an hour as the mixture is hot and can leak if you cut right away.
  23. Enjoy and serve with coffee!  Dobar tek!

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Carrying traditions on: Learning how to bake my family’s sweet Easter bread

Easter is considered to be the most important holiday in the Catholic faith.  For Croatians specifically, Easter is also about tradition.  On Holy Saturday, Croatians (and most Eastern Europeans for that matter) will bring baskets of sweet bread and eggs to be blessed during mass.  Some people also add smoked meats and green onions to their baskets.   This tradition of bringing baskets to be blessed dates back generations.

Usually, we go to my family’s home in Windsor for Easter, however due to the pandemic this won’t be possible.  Perhaps it was a sign for me to learn how to bake my mom’s Easter bread and carry the tradition on.  The Easter bread my mom bakes is a sweet bread, known as sirnica or pinca.  This sweet bread is typically baked in Dalmatia, but other regions in Croatia have their own versions of this Easter bread.  Some put rum in theirs and others raisins.  My mother-in-law who is from Gorski Kotar makes her Easter bread with a ham in it.  This particular recipe that I am going to share with you is the one that my mom makes every Easter.  My mother learned this recipe from her sister-in-law, my Strina (aunt).

Most Croatian-Canadians will understand when I say that figuring out my mom’s Easter bread recipe is like a solving a puzzle.  No directions and all approximate amounts (od prilike) for the ingredients or po potrebi (as needed).   With the help of FaceTime and a lot of questions on my end, I was able to figure out this family recipe.  Overall, I was quite pleased with the results, despite the fact that a part of the bottom tore.  The bread was nice and soft and reminded me so much of home.

3 loaves | 2 hours prep time | 3 hours total

Ingredients:

8 egg yolks
1 cup sugar
2 teaspoons vanilla extract
1 packet of Dr. Oetker vanilla sugar
Lemon grinds from 1 lemon
Juice from 1 lemon
2 teaspoons Fleischmann’s active dry yeast (mix with ¼ cup warm water and 1 teaspoon granulated sugar)
¾ cup vegetable oil
1 cup warm milk
Approximately 2-4 cups of all-purpose flour (note: my mom’s recipe just says flour as needed, so I kept adding flour into the mixer until it formed a dough).
1 egg for glazing
Cooking spray for pans

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Directions:

1. Follow the directions for the yeast (mix ¼ cup warm water and 1 teaspoon granulated sugar and let stand for 10 minutes).

2. Mix the yolks with cup sugar; add the vanilla extract and packet of the vanilla sugar. Mix for a few minutes.

3. Add the yeast mixture and continue mixing.

4. Add grinds from lemon and lemon juice while mixing.

5. Add the cup of warm milk while mixing.

6. Add the oil.

7. Add the flour slowly to the mixer until it forms a dough. Then with a wooden spoon, knead the dough into a ball.

8. Take your dough, cover with a kitchen cloth and let it rest in a warm oven to rise for approximately 1 and a half hours.

9. Once dough has risen, remove from warm oven. Punch the dough and knead on a floured surface or use a wooden spoon to knead the dough (I had to knead the dough, my mom uses a wooden spoon so I would say do what is easier for you).

10. Preheat oven to 275 degrees Fahrenheit (or 280 depending on your oven).

11. Divide dough into three round cake pans, or corning ware bowls, or stainless steel bowls (note: if your pans are not non-stick, then spray generously with PAM or whatever cooking spray you have available)

12. Crack one egg and scramble, with a brush, glaze the three loaves.

13. Place pans into oven and bake at 275 (or 280) for 15 minutes; then increase heat to 310 (or 325 depending on your oven) for 40-45 minutes.

14. Remove from oven and place loaves on cooling racks to cool.

Notes:
*I didn’t want to make as many loaves as my mom, so I cut the ingredients in half and still worked beautifully. I filled two small corning ware dishes and one normal sized corning-ware dish.
**I think it would be easier in non-stick cake pans as they don’t stick; in hindsight, I should have placed mine in bread pans but my mom insists it has to be a round shape as that is traditional.  As I did not have cake pans available she said corning ware dishes would be fine. I didn’t have cooking spray available, so I brushed oil on it and some of it stuck but overall it was still good!
***My mom uses a hand mixer but I used my Cuisanart stand-mixer and it turned out fine.

Wishing you a wonderful Easter.  Enjoy!

egg and ceramic rabbit
Photo by Karolina Grabowska on Pexels.com