Walnuts and chocolate are swirled up in bread dough to create this slightly sweet Slovenian specialty.



  • 12 Rhodes Yeast Dinner Rolls, thawed but still cold
  • 1/4 cup granulated sugar
  • 5 ounces walnuts
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 2 tablespoons butter, melted
  • 1 egg yolk


  1. Spray counter lightly with cooking spray.
  2. Combine rolls and roll into a 24 x 15 inch rectangle. Cover with sprayed plastic wrap and let rest while preparing the filling.
  3. Place sugar, walnuts, cocoa powder and vanilla extract in a blender or food processor. Pulse until mixture is combined and walnuts are broken up. Add in the milk, butter, and egg yolk and blend until a paste is formed.
  4. Remove wrap from dough. Evenly spread the filling on the dough. Starting with the 24-inch side, roll the dough tightly to form a rope. Fold the rope of dough in thirds and place in a sprayed bread pan. Cover with sprayed plastic wrap and let rise for 30 minutes or until just under the lip of the bread pan.
  5. Bake at 350 degrees F for 35 to 40 minutes. Cover with aluminum foil the last 15 minutes to prevent over-browning.
  6. Immediately remove from pan and place on a cooling rack. Allow to cool before cutting and serving.

Recipe and photo used with permission from: Rhodes Bake-N-Serv