Nut Roll
This recipe is for an Eastern European dessert that goes by many various names, but is often translated as nut roll in English. This variation is a traditional Slovakian version containing walnuts.
- Time
- Prep: ~4 hours / Baking: ~40 minutes
- Yield
- About 10 servings per roll
Ingredients
Dough
- Dry yeast
- Lukewarm milk
- Sugar
- Shortening
- Salt
- Egg yolks
- Flour
Filling
- Ground walnuts
- Graham cracker crumbs
- White sugar
- Packed brown sugar
- Salt
Assembly
- Eggs
- Evaporated milk
- Melted butter
Method
- Dissolve the yeast in the lukewarm milk. Mix well, and lest rest until foamy.
- Stir the sugar, shortening, and salt into the yeast mixture. Let cool slightly, then mix in the eggs.
- Place half of the flour in a bowl, and gradually stir in the liquid mixture. Mix well, then knead in the remaining flour. The dough should be smooth and not sticky.
- Cover the dough, and let it rise in a warm place for about 2 hours until doubled in volume.
- Gently knead the dough to deflate it. Divide it into 6 pieces, and let it stand for 10 minutes.
- Combine all of the ingredients for the filling, and set aside until the dough is ready.
- Roll each dough piece out, and spread with the nut filling mixture. Roll up the dough to make a spiral.
- Place the rolls on a greased and/or parchment-lined baking sheet. Let rise for 1 hour.
- Make the egg wash by beating together the eggs with a dash of evaporated milk. Brush the tops of the rolls with the egg wash.
- Bake for 35–40 minutes at 350°F (180°C) until golden and cooked through.
- Brush the hot rolls with melted butter, and let cool.
Notes
- Nut rolls freeze well for up to six months after being baked.