Orahnjaca

Ingredients

• Unsalted butter (1/4 cup, melted)
• Ground cinnamon (1 teaspoon)
• Granulated sugar (1 cup)
• Walnuts (2 cups, finely chopped)
• Salt (1/2 teaspoon)
• All (purpose flour - 3 1/2 cups)
• Egg (1)
• Unsalted butter (1/2 cup, melted)
• Granulated sugar (1/2 cup)
• Warm milk (1 cup)
• Active dry yeast (2 1/4 teaspoons)

Instructions

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the sugar, melted butter, and egg. Mix well.
3. Add the yeast mixture to the bowl and mix until well combined.
4. Gradually add the flour and salt to the bowl, mixing until a dough forms.
5. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. In the meantime, prepare the walnut filling by combining the chopped walnuts, sugar, cinnamon, and melted butter in a bowl. Mix well.
8. Preheat the oven to 350°F (175°C).
9. Punch down the risen dough and transfer it to a floured surface.
10. Roll out the dough into a rectangle shape, about 1/4 inch thick.
11. Spread the walnut filling evenly over the dough, leaving a small border around the edges.
12. Starting from one long side, tightly roll up the dough into a log shape.
13. Place the rolled dough onto a greased baking sheet and shape it into a crescent or horseshoe shape.
14. Cover the dough with a clean kitchen towel and let it rise for another 30 minutes.
15. Bake in the preheated oven for 35-45 minutes, or until golden brown.
16. Allow the orahnjaca to cool before slicing and serving.