DOUGH:
3 dag (1 oz)  fresh yeast
1/2 kg (1 lb 2 oz) flour
10 dag (3.5 oz) butter
8 dag (3 oz) sugar
2 egg yolks
1 lemon, rind
1/4 teaspoon salt
2 dl (1 cup) milk

FILLING:
30 dag (10 oz) ground walnuts
15 dag (5 oz) sugar
10 dag (3.5 oz) raisins
2 dl (1 cup) milk
1 teaspoon vanilla
2 Tablespoons rum
1 egg white, for brushing
5 dag (1.7 oz) powdered sugar

PREPARATION:

1. DOUGH: Mix 1/2 cup warm milk with yeast and 1 Tablespoon sugar. Set aside.
2. Combine milk / yeast / sugar mixture with 5 dag (1.7 oz) butter and remaining ingredients to make a soft dough. Cover with a cloth and put in a warm place to ferment for about 30-40 minutes.
3. FILLING: Mix ground walnuts with sugar, vanilla, raisins and rum. Pour boiling milk over the mixture, stir to combine. Let cool.
4. ASSEMBLING the Povitica: Divide dough into two parts. Roll the dough on the floured surface. It should be about 1 cm thick. Brush with melted butter. Spread half of the filling evenly over the dough.
5. Repeat the procedure with the other part of the dough.
6. Place both rolls into a greased baking dish. Let them rise for another 40 minutes.
7. Brush loaves with egg white. Bake in a pre-heated 160 C (325 F) oven for 35 minutes.
8. Sprinkle with powdered sugar. Serve cold.

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Tags: croatian, makovnjaca, orehnjaca, povitica, roll, traditional, wallnut