Tag Archives: rum

Walnut Bread Roll Recipe (Croatian Orahnjaca)

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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.

Peaches Biscuits With Cocoa and Rum (Breskvice)

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These biscuits are a traditional Croatian recipe that look like little peaches rolled in sugar and colored in food coloring to get an authentic peachy look. They are filled with cocoa filling with rum and are usually kept for special occasions like Easter, Christmas, or for Weddings. They make the perfect treat when combined with tea or coffee on Sunday morning. Give it a try! 

Peaches Biscuits With Cocoa and Rum (Breskvice)

 
Ingredients:
 
Biscuit Dough
 
  •  2 cups caster sugar
  •  1½ cups vegetable oil
  •  1 cup milk
  •  4 eggs
  •  1½ tsp baking powder
  •  1 tsp vanilla paste, or extract
  •  6 cups plain flour (approx)
Filling
 
  • 1 cup cookie crumbs
  •  1 ½ cups ground walnuts (walnut meal)
  •  2 tsp cocoa powder
  •  1 cup apricot jam
  •  1 tbsp bourbon or rum
  •  1-2 tbsp milk
  •  ¼ tsp cinnamon
Sugar topping
 
  • ¼ cup milk
  • ¼ cup peach brandy (optional or replace with milk)
  • Pink and yellow food colouring
  • 1 cup caster sugar
Instructions:
 
  • In a large mixing bowl combine the sugar, oil, milk, eggs, baking powder and vanilla and whisk until well combined.
  • Blend enough of the flour to form a soft dough.
  • Roll teaspoonfuls of the mixture into balls and bake on a lined baking sheet for 15-20 minutes. The biscuits should be pale in colour (not golden). Cool completely.
  • Using a paring knife, carefully cut a circle in the bottom of each biscuit and scoop out the centre using a teaspoon.
  • Place the biscuit crumbs into a food processor and blitz for several seconds until it resembles coarse sand.
  • In a medium mixing bowl combine the 1 cup of biscuit crumbs, ground walnuts, jam, bourbon and cinnamon and mix well.
  • Using a teaspoon or a butter knife, scoop a little of the mixture into the cavity of half the biscuit and press another half on top to sandwich them together. Gently squeeze them together until both biscuits touch and are stuck together. If any of the filling squeezes out just wipe it away with your finger, making sure there’s no filling residue at the join. Set aside.
  • For your sugar topping, place the milk in one bowl and add about 4-5 drops of the pink and 2 drops of yellow food colouring.
  • Place the peach brandy into another bowl and add 3-4 drops of yellow food colouring.
  • Place the sugar into a third bowl.
  • Take each filled biscuit and carefully dip one half into the coloured milk and then the other half into the coloured brandy. Quickly and gently remove any excess liquid by dabbing the cookie onto a clean sponge or paper towels laid on the bench. (Remember you’re using food colouring so make sure your work bench is protected from splashes). Place the damp biscuit into the sugar bowl and toss around to coat it entirely, shaking off any excess.
  • Store in an air tight container for up to 2 weeks or can be frozen for up to 3 months (just thaw 2-3 hrs before serving)
Notes
 
  • These are best made 2-3 days beforehand as the biscuits will soak up some of the liquid and become softer.