Croatian·non-vegetarian·medium

Walnut Roll Gužvara

Name: Walnut Roll Gužvara
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Croatian
Ingredients: 450g Flour; 55g Caster Sugar; 2 parts Yeast; 1/2 tsp Salt; 6 oz Milk; 2 Beaten Eggs; 30g Butter; 140g Walnuts; 85g Butter; 85g Brown Sugar; 1 tsp Cinnamon; To Glaze Milk; To Glaze Icing Sugar

The Walnut Roll Gužvara is a beloved Croatian classic, a buttery, tender dough wrapped around a rich walnut filling that delivers deep, toasty flavors with every bite. Its layers of flaky pastry and spiced nut filling create a satisfying contrast of textures—soft yet structured, with a subtle crunch from the walnuts. Worth making for its comforting aroma alone, this dessert is a showstopper at gatherings, offering a perfect balance of sweetness and earthiness that lingers long after the last crumb is gone.

70 min(prep 30 + cook 40)

4 servings

320 kcal

4.5

Ingredients

Flour450g
Caster Sugar55g
Yeast2 parts
Salt1/2 tsp
Milk6 oz
Eggs2 Beaten
Butter30g
Walnuts140g
Butter85g
Brown Sugar85g
Cinnamon1 tsp
MilkTo Glaze
Icing SugarTo Glaze

Nutrition

320 kcalper serving

Protein8g10%

Carbs45g56%

Fat15g19%

Fiber2g3%

Sugar10g13%

Directions

1
Mix all the ingredients for the dough together and knead well. Cover the dough and put to rise until doubled in size which should take about 2 hours. Knock back the dough and knead lightly.
2
Divide the dough into two equal pieces; roll each piece into an oblong about 12 inches by 8 inches. Mix the filling ingredients together and divide between the dough, spreading over each piece. Roll up the oblongs as tightly as possible to give two 12 inch sausages. Place these side by side, touching each other, on a greased baking sheet. Cover and leave to rise for about 40 minutes. Heat oven to 200ºC (425ºF). Bake for 30-35 minutes until well risen and golden brown. Bread should sound hollow when the base is tapped.
3
Remove from oven and brush the hot bread top with milk. Sift with a generous covering of icing sugar.

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