Cookbook:Nut Roll

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Nut Roll
Category Dessert recipes
Servings Makes Six Rolls
About 10 Servings Per Roll
Time Prep: ~ 4 Hours
Baking: ~ 40 Minutes
Difficulty

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.

IngredientsEdit

Ingredient Volumetric Grams Baker's %

DoughEdit

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%

FillingEdit

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%

AssemblyEdit

Eggs 2 120 10.9%
Evaporated milk 1 tablespoon 15 1.4%
Melted butter 1 tablespoon 15 1.4%
Formula 3044 276.7%

ProcedureEdit

DoughEdit

  1. Dissolve the yeast in the lukewarm milk. Mix well, and lest rest until foamy.
  2. Stir the sugar, shortening, and salt into the yeast mixture. Let cool slightly, then mix in the eggs.
  3. 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.
  4. Cover the dough, and let it rise in a warm place for about 2 hours until doubled in volume.
  5. Gently knead the dough to deflate it. Divide it into 6 pieces, and let it stand for 10 minutes.

FillingEdit

  1. Combine all of the ingredients for the filling, and set aside until the dough is ready.

AssemblyEdit

  1. Roll each dough piece out, and spread with the nut filling mixture. Roll up the dough to make a spiral.
  2. Place the rolls on a greased and/or parchment-lined baking sheet. Let rise for 1 hour.
  3. 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.
  4. Bake for 35-40 minutes at 350˚F (180˚C) until golden and cooked through.
  5. 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.