Sweet walnut paste is rolled into yeast dough in a recipe adapted from one at Toni's Country Kitchen in Laurium, Michigan. It first appeared in our October 2013 issue with the article Upper Crust.
Croatian Walnut Swirl Bread (Povitica)
Sweet walnut paste is rolled into yeast dough in this Croatian bread recipe.
FOR THE DOUGH
1⁄4 cup sugar
3⁄4 cup milk, heated to 115°
1⁄2 tbsp. kosher salt
4 tbsp. unsalted butter, melted, plus more
1 (1⁄4-oz.) package active dry yeast
2 1⁄2 cups flour, plus more
FOR THE FILLING
1 cup walnut halves, toasted
1⁄2 cup sugar
4 tbsp. unsalted butter
2 tbsp. milk
1 tsp. ground cinnamon
2 egg whites
Make the dough: Combine yeast, 1 tbsp. sugar, and half the milk in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar and milk, plus salt, butter, and egg; blend. With the motor running, slowly add flour; beat until smooth. Cover with plastic wrap; set in a warm place until doubled in size, about 1 hour.
Make the filling: Purée walnuts, sugar, butter, milk, and cinnamon in a food processor into a smooth paste. Beat egg whites until stiff peaks form; fold in walnut paste.
Grease a 9" x 5" x 2 3⁄4" loaf pan with butter. On a lightly floured surface, roll dough into a 10" x 4" long oval about 1⁄16" thick. Spread dough with walnut mixture. Starting from one narrow end, roll dough into a tight cylinder. Trim ends and transfer to pan; set in a warm place until doubled in size, about 1 hour.
Heat oven to 350°. Bake until a toothpick inserted in middle comes out clean, about 1 hour. Let cool.