Tag Archives: croatian

No Bake Chocolate Salami

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Even though it’s not an actual salami, this desert sure looks like one. It’s an super easy recipe that is “no bake” so you can prepare it ahead of time, let it sit, and voila your ready to entertain guests and family with this chocolatey favorite. 

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No Bake Chocolate Salami
 
A simple and delicious desert to wow your family and guests.
 
Ingredients:
 
  • 7.05 oz (200 g) dark chocolate
  • 3.5 oz (100 g) butter
  • 2 egg yolks
  • 1 tbsp cocoa powder
  • 1 tbsp sugar
  • 2 tbsp dark rum
  • 1.4 oz (40 g) almonds
  • 2.1 oz (60 g) arrow root or baby cookies
  • pinch of salt
  • powdered sugar
Instructions:
 
  • On low heat, melt butter with chocolate. Add egg yolks to the mixture, stir for 1 minute.
  • Add sugar, cocoa powder, salt and rum. In the end, add crushed cookies and crushed (or roughly chopped) almonds. Stir to combine. Let cool slightly.
  • Using parchment paper, roll it and shape a log. Wrap in plastic wrap and let cool in the fridge.
  • When the mixture is cooled, roll it into powdered sugar and cut slices. Serve.

Walnut Bread Roll Recipe (Croatian Orahnjaca)

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orehnjaca orahnjaca nut roll recipe tijesto christmas traditional croatian better baking bible

A traditional European delicacy, a walnut roll is the ideal recipe for a special occasion or for a every day treat. You can alter this recipe with poppy seeds as well and even add in raisins soaked in rum for an even yummier taste.

Walnut Bread Roll Recipe (Croatian Orahnjaca)

 

Ingredients:

Dough
 
  1. – 100 grams caster sugar
  2. – 200 ml milk
  3. – 30 grams yeast
  4. – 600 grams plain flour
  5. – 150 grams butter, melted
  6. – 4 egg yolks
  7. – 1/2 tsp salt
Filling
 
  1. – 400 grams wallnuts, finely ground
  2. – 4 egg whites
  3. – 200 grams caster sugar
  4. – 100 ml milk, scalded

Instructions:

  1. Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes.
  2. Mix together flour, yeast, salt, butter and egg yolks to make a dough. Beat with a wooden spoon until blisters begin to form on the dough.
  3. Cover and let stand in a warm place until it doubles in size, about 1 hour.

Filling

  1. Beat egg whites until stiff.
  2. Heat the milk in a pot until scalding hot. Pour the scalded milk over the walnuts. Combine with sugar and rum. Allow to cool.
  3. Gently fold in beaten egg whites.

To Assemble

  1. Spread flour on a large table-cloth. Divide the dough into two sections.
  2. Roll each section out very thin (on the table-cloth).
  3. Divide walnut mixture into half and fill each rolled out down with the wallnut filling making sure it’s spread out evenly.
  4. Roll by up by lifting the edge of the table-cloth on which the dough was rolled out, to form an even roll.
  5. Liberal oil 2 bread pans and place a roll into each pan.
  6. Brush the rolls with melted butter and bake at 175 C (350 F) for about 40 minutes or until they become golden. Let cool in the pan. Slice and enjoy.
Notes
 
  1. Add raisins soaked in rum for a hit of taste. Freeze the extra loaf by wrapping in tin foil and sealing in a plastic bag.