Prosta Povitica - Balkan Nut Roll

Ingredients

• For the dough: For the dough:
• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 3 cups (300g) ground walnuts 3 cups (300g) ground walnuts
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 24g (total), 10g (saturated)
• Carbohydrates: 47g (total), 20g (sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   In the meantime, prepare the filling by combining the ground walnuts, sugar, cinnamon, and vanilla extract in a bowl.
6. 6.
   Preheat the oven to 350°F (180°C) and grease a baking dish.
7. 7.
   Punch down the risen dough and roll it out into a rectangle on a floured surface.
8. 8.
   Brush the melted butter over the dough, leaving a small border around the edges.
9. 9.
   Spread the walnut filling evenly over the buttered dough.
10. 10.
    Starting from one long side, tightly roll up the dough into a log.
11. 11.
    Carefully transfer the rolled dough to the greased baking dish, tucking the ends underneath.
12. 12.
    Bake for 30-35 minutes or until golden brown.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts and grind them just before preparing the filling to preserve their flavor and texture.
• Active dry yeast — Ensure that the yeast is fresh and active by checking the expiration date and testing it in warm milk with a pinch of sugar before using.
• Butter — Use unsalted butter to have better control over the saltiness of the dish.

Tips & Tricks

• To achieve a softer dough, you can replace a portion of the all-purpose flour with cake flour.
• For a more pronounced flavor, toast the walnuts before grinding them.
• If you prefer a sweeter filling, you can add a touch of honey or maple syrup to the walnut mixture.
• To prevent the dough from sticking, lightly flour the rolling pin and work surface as needed.
• Leftover Prosta Povitica can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Serving advice

Serve Prosta Povitica warm or at room temperature. It can be enjoyed as a dessert, breakfast treat, or with a cup of coffee or tea.

Presentation advice

When serving, dust the top of the Prosta Povitica with powdered sugar for an elegant touch. You can also garnish with a few whole walnuts or a sprinkle of ground cinnamon.