|Servings||Makes Six Rolls |
About 10 Servings Per Roll
|Time||Prep: ~ 4 Hours |
Baking: ~ 40 Minutes
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.
Ingredient Volumetric Grams Baker's %
Dry yeast 3 envelopes 21 1.9% Lukewarm milk 1 cup 250 22.7% Sugar 1 cup 225 20.5% shortening ½ pound 227 20.6% Salt 1 tablespoon 18 1.6% Egg yolks 4 100 9.1% Flour 8 cups 1100 100%
Ground walnuts 4 cups 600 54.5% Graham cracker crumbs 1 cup 150 13.6% White sugar ½ cup 110 10% Packed brown sugar ½ cup 90 8.2% Salt ½ teaspoon 3 0.3%
Eggs 2 120 10.9% Evaporated milk 1 tablespoon 15 1.4% Melted butter 1 tablespoon 15 1.4% Formula 3044 276.7%
- 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, tips, and variationsEdit
- Nut rolls freeze well for up to six months after being baked.