Instructions

1. In a small bowl, dissolve the active dry yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine 1/4 cup of granulated sugar, melted butter, and the egg. Mix well until the mixture is smooth and creamy.
3. Add the yeast mixture to the bowl and stir until everything is well combined.
4. Gradually add the flour and salt to the mixture, mixing until a soft dough forms. You may need to add more flour as you mix.
5. Transfer the dough to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
6. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
7. Meanwhile, prepare the walnut filling by combining the chopped walnuts, remaining 1/4 cup of sugar, cinnamon, and 1 tablespoon of melted butter in a separate bowl. Mix until well combined and set aside.
8. Preheat your oven to 350°F (175°C).
9. Once the dough has risen, punch it down to release the air and transfer it to a floured surface.
10. Roll out the dough into a rectangle, about 1/4 inch thick.
11. Spread the walnut filling evenly over the dough, leaving a small border around the edges to prevent overflow.
12. Starting from one long side, tightly roll up the dough into a log shape, ensuring the filling stays inside.
13. Place the rolled dough onto a greased baking sheet and shape it into a crescent or horseshoe shape, tucking the ends together.
14. Cover the shaped 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 the Orahnjaca is golden brown and sounds hollow when tapped on the bottom.
16. Allow the Orahnjaca to cool on a wire rack before slicing and serving.