Description
This Nut Roll Recipe features a tender, slightly sweet yeast dough wrapped around a rich, aromatic nut filling, making it a beloved holiday treat. Experience the joy of baking this timeless classic that is perfect for any gathering.
Ingredients
- All-Purpose Flour
- Active Dry Yeast
- Granulated Sugar
- Whole Milk
- Unsalted Butter
- Large Eggs
- Salt
- Walnuts
- Granulated Sugar
- Whole Milk or Cream
- Unsalted Butter
- Vanilla Extract
- Lemon Zest
- Cinnamon
- Non-Alcoholic Rum Flavoring (Optional)
Instructions
- Warm your whole milk to about 105-115°F (40-46°C). Pour it into a large mixing bowl or the bowl of your stand mixer.
- Stir in a teaspoon of granulated sugar and then sprinkle your active dry yeast over the top. Let it sit for 5-10 minutes until it looks foamy and bubbly.
- Once the yeast is activated, add the remaining granulated sugar, melted unsalted butter, eggs (lightly beaten), and salt to the bowl. Mix well.
- Gradually add the all-purpose flour, about a cup at a time, mixing with a wooden spoon or on low speed with your stand mixer's dough hook until a shaggy dough forms.
- Increase the mixer speed to medium-low (or turn it out onto a lightly floured surface) and knead the dough for 8-10 minutes until smooth and elastic.
- Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough is rising, prepare the nut filling by processing the walnuts in a food processor until finely ground.
- In a medium saucepan, combine the ground walnuts, granulated sugar, whole milk (or cream), melted unsalted butter, vanilla extract, lemon zest, and cinnamon. Add non-alcoholic rum flavoring if using.
- Cook this mixture over medium-low heat, stirring constantly, for about 5-7 minutes until it thickens slightly.
- Remove the filling from the heat and transfer it to a separate bowl. Let it cool completely to room temperature.
- Once the dough has doubled, gently punch it down to release the air.
- Divide the dough into 2-4 equal pieces.
- On a lightly floured surface, roll one piece of dough into a large rectangle, approximately 16×12 inches and about 1/8 inch thick.
- Spread an even layer of the cooled nut filling over the dough, leaving about a 1/2-inch border along one of the long edges.
- Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam firmly to seal the roll completely.
- Repeat with the remaining dough pieces and filling.
- Line a large baking sheet with parchment paper. Carefully transfer your assembled nut rolls to the prepared baking sheet.
- Cover the rolls loosely with plastic wrap or a clean kitchen towel. Let them rise again in a warm place for another 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Just before baking, gently prick the tops of the rolls in a few places with a fork or skewer.
- Bake for 30-40 minutes, or until the rolls are golden brown on top and sound hollow when tapped.
- Once baked, remove the nut rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients are at room temperature for easier dough handling. Don't skip the cooling step for the filling to avoid melting the butter in the dough.