09 May 2006

OREHNJAČA / WALNUT ROLL

Orehnjača

Za orehnjaču se može reči da je kolač naših starih. Žene su je pekle za blagdane i razne druge prigode kada se obitelj nalazila na okupu. Orehnjača se obično radila na katoličke blagdane Uskrs i Božić. Također pravila se kad su muškarci i žene po cijele dane radili u poljima i želi žito te u jesen kada se brao kukuruz i grožđe. Priprema orehnjače nije laka i traži vrijeme i strpljivost. Glavni sastojak – orah bio je najjeftiniji jer su se stabla oraha mogla pronaći gotovo u svakom dvorištu u središnjem dijelu Hrvatske. Danas je orehnjača prepoznata kao jedno od hrvatskih nacionalnih jela.

Tijesto:

3 dag svježeg kvasca (germe)

50 dag brašna (glatko)

5 dag margarina

2 žlice šećera

1 žutanjak

½ l mlijeka

sol

Nadjev:

50 dag mljevenih oraha

10 dag grožđica

3 žlica šećera

2 žlice meda

2 dcl mlijeka

vanilin-šećer

rum

Tijesto: Kvasac (germu) razmutiti s malo šećera u 1 dcl mlakog mlijeka, pa ga pokrivenog stavite na toplo mjesto da se digne. U posudi izmješajte šećer i žutanjak, dodajte brašno, rastopljeni margarin i sol. Malo promješajte pa dodajte dignuti kvasac (germu). Dodajte mlako mlijeko i mješajte dok tijesto ne postane mekano (tijesto se mora odvajati od posude i kuhače). Tijesto pokriveno stavite na toplo da se diže (dok se ne udvostruči). Dignuto tijesto lagano promijesite, razdijelite na dva dijela i razvaljajte na pobrašnjenoj podlozi. Tijesto premažite nadjevom te zarolajte i stavite u tepsiju koju ste prije toga zauljili. Pokrite tijesto i stavite na toplo da se tijesto ponovo digne, zatim je stavite peći oko 50 minuta na temperaturu od 175 do 200°C. Orehnjaču pošećerite toplu.

Nadjev: U mlijeko stavite šećer, vanilin-šećer, med i stavite kuhati. Kada mlijeko zakipi stavite orahe, grožđice i malo ruma. Promješajte do srednje tvrdoće. Stavite hladiti.

Walnut Roll
Orehnjača

The Walnut roll is the cake of our grandmothers. Women used to prepare it for the holidays and for other occasions when the family was together. It was usually made for Christian holidays Easter and Christmas. Also the walnut was prepared when men and women worked all day in the fields mowing the wheat and in autumn when maze and grapes were picked. The preparation is not easy and takes time and patience. The main ingredient – the walnut was the most affordable because it grows on a three that could be found in virtually every backyard in continental part of Croatia. Today the Walnut roll (orehnjača) is recognized as a Croatian national food.


Dough:

3 dag fresh yeast

50 dag all-purpose flour

5 dag butter or margarine

2 tablespoons sugar

1 egg yolk

½ l milk
salt

Filling:

50 dag ground walnuts

10 dag cinnamon

3 tablespoons sugar

2 tablespoons honey

2 dcl milk

vanilla extract
rum

Dough: Heat 1 dcl milk and add 1 teaspoon of sugar and the yeast in a small saucepan. Cover the saucepan and let it rise in a warm place. In a large mixing bowl mix an egg yolk and sugar, add flour, melted butter and salt. When the mixture of milk, sugar and yeast has risen stir it into the mixing bowl. Add warm milk and stir with the wooden spoon until the dough is stiff enough to leave the side of the mixing bowl. Cover with a towel and let rise in a warm place until double in bulk. When the dough has risen knead it with hands, divide into two equal parts and roll out the dough on a lightly floured surface. Spread with the filling then roll up tightly and put the rolled dough into a greased baking pan. Cover the dough with a towel let rise in a warm place. Preheat oven to 175° C to 200°C, bake 40 to 50 minutes. When baked cover the cake with sugar.

Filling: Put sugar, vanilla extract and honey into milk and let cook. After the milk boils add nuts, cinnamon and little rum. Stir to thoroughly mix. Set aside until it cools down.

Danijela Huljenić

Autumn 2005/06

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