Name: Walnut Roll Gužvara
Yield: 12
Ingredients: 450 g Wheat flour; Milk; 85 g Butter; 2 Egg; 140 g Walnuts; 0.5 teaspoons Salt; 85 g Brown Sugar; 55 g Caster Sugar; 1 teaspoon Cinnamon; Icing Sugar; 2 Yeast

Walnut Roll Gužvara

Media

Contains allergens

Cereales con glutenLecheHuevosFrutos de cáscara

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein8 %7 g
Carbs51 %42 g
Fat41 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	321 kcal	417 kcal
Protein	7 g	9.1 g
Carbs	42 g	54.5 g
Fat	15 g	19.5 g

One serving is about 77 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty31/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Croatian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Croatian

Ingredients

450 g Wheat flour
Milk (To Glaze)
85 g Butter
2 Egg (Beaten)
140 g Walnuts
0.5 teaspoons Salt
85 g Brown Sugar
55 g Caster Sugar
1 teaspoon Cinnamon
Icing Sugar (To Glaze)
2 Yeast (parts)

Instructions

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.
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.
Remove from oven and brush the hot bread top with milk. Sift with a generous covering of icing sugar.

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