Recipe byThe ZestyPlate Kitchen
A soft Croatian enriched bread rolled around a sweet cinnamon-walnut filling, baked golden and dusted with icing sugar.
Guzvara is the Croatian walnut roll: a soft, enriched sweet bread coiled around a cinnamon and walnut filling, baked golden and dusted with icing sugar. It turns up on festive tables and goes beautifully with coffee. The spiral of nutty, spiced filling running through the tender dough is what makes each slice worth the effort.
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Prep 30 min
Cook 35 min
Total 65 min
Medium
Scale:
- 450g Flour
- 55g Caster Sugar
- 2 parts Yeast
- 1/2 tsp Salt
- 2 Beaten Eggs
- 140g Walnuts
- 85g Butter
- 85g Brown Sugar
- 1 tsp Cinnamon
- To Glaze Milk
- To Glaze Icing Sugar
Tags:
Nutty
Preparation
- Mix all the dough ingredients together and knead well. Cover and leave to rise until doubled, about 2 hours, then knock back and knead lightly.
- Divide the dough into two equal pieces and roll each into an oblong roughly 12 inches by 8 inches. Mix the filling ingredients together, divide between the two pieces and spread it over. Roll each oblong up as tightly as you can into a 12-inch sausage. Set the two side by side, just touching, on a greased baking sheet. Cover and leave to rise for about 40 minutes. Heat the oven to 200C (425F) and bake for 30 to 35 minutes until well risen and deep golden; the base should sound hollow when tapped.
- Take it out, brush the hot top with milk and sift over a generous layer of icing sugar.
Tips from the ZestyPlate Kitchen
- Knead the enriched dough properly and let it prove fully; that is what gives you a light crumb.
- Roll the dough out thin and spread the filling right to the edges for an even swirl.
- Roll it up tightly so the spiral stays well defined once baked.
- Brush with milk and dust with icing sugar while it is still warm from the oven.
Frequently Asked Questions
Yes. Wrapped well it keeps for a few days and the flavour deepens, and it freezes nicely too.
Walnuts are traditional, but hazelnuts or a mix are good. Toast them first if you want a deeper flavour.
Roll it tightly and pinch the seam shut. Proving it and baking seam-side down both help it keep its shape.
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