Nut Roll Recipe
Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!
As I recently have a little time, I had been looking on the internet yesterday. Trying to find fresh, exciting ideas, inspirational recipes that We have never tasted before, to delight my loved ones with. Searching for quite some time but couldn’t find too many interesting stuff. Just before I thought to give up on it, I stumbled on this fabulous and simple treat by chance. The dessert looked so delicious on its photo, it called for immediate action.
It was easy to imagine just how it’s made, its taste and how much boyfriend might enjoy it. Actually, it is rather simple to please him in terms of desserts. Anyways, I went to the webpage: Suncakemom and then used the detailed instuctions that were coupled with impressive pictures of the method. It really makes life much simpler. I can imagine that it’s a bit of a hassle to shoot photographs down the middle of cooking in the kitchen as you most often have gross hands so that i really appreciate the time and energy she devote to make this blogpost and recipe easily followed.
That being said I’m empowered presenting my own recipe in the same way. Many thanks for the concept.
I had been fine tuning the main recipe create it for the taste of my family. I must mention it had been an awesome outcome. They enjoyed the taste, the overall look and enjoyed getting a sweet such as this in the middle of a stressful week. They basically demanded lots more, more and more. Thus the next time I’m not going to commit the same miscalculation. I’m likely to double the quantity .
nut roll hungarian Recipe credit SunCakeMom.
Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.
Mix flour with the butter and sweetener.
Add the yeast and milk if haven’t been added before.
Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.
Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.
Mix all the ingredients together and let it sit in the fridge until the dough is ready.
Poppy seed filling:
Mix all the ingredients together in a saucepan.
On the stove top bring the milk to boil in low temperature while stirring continuously.
Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.
Dust the work surface with flour then divide the dough into 4 parts.
Butter the baking tray or cover it with parchment paper.
Work with one piece at a time roll out the dough into a 1/8″ / 3mm high rectangular shape the length of our baking tray.
Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.
Roll the dough up.
Place them into the buttered or parchment papered baking tray.
Repeat until the filling and dough runs out which should be after 3 more nut rolls.
Brush the top with eggwash and punch holes alongside with a fork.
Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)
After about an hour it should come out with a golden brown top and tantalizing smell. Don’t resist it!