Ingredients4 h 40 m servings 411 cals
- Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
- Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
- Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
- Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
- Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
- Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.
Per Serving: 411 calories; 22.8 g fat; 45 g carbohydrates; 8.8 g protein; 43 mg cholesterol; 245 mg sodium. Full nutrition
ReviewsRead all reviews 5
My husband just took a look at this creation as I was getting ready to photograph it, and he said it brought back many memories of his Croatian grandma's work! It is a good thing that I'm about...
My father is from Rijeka, croatia and he raved about this delicious bread. He did correct me when i called it povititsa because his mother called it (Croatian Orahnjaca). I am not sure who is ...
Wonderful recipe! And looks so beautiful once you cut into it. Will probably replace the lemon extract next time with extra vanilla (the lemon was overpowering for my taste). Really fun to mak...
Used pecans instead of walnuts. Really loved that it was not overly sweet and had a slight hint of lemon. Took Marianne`s advice and made two rolls also covered so it would not over brown. Delic...