Cookbook:Nut Roll

Nut Roll
Category	Dessert recipes
Yield	6 rolls
Time	Prep: ~4 hours Baking: ~40 minutes
Difficulty

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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.

Ingredients

Ingredient	Count	Volume	Weight	Baker's % (optional)
Dough
Dry yeast	3 envelopes		21 g	1.9%
Lukewarm milk		1 cup	250 g	22.7%
Sugar		1 cup	225 g	20.5%
Shortening			227 g (½ pound)	20.6%
Salt		1 tablespoon	18 g	1.6%
Egg yolks	4 ea.		100 g	9.1%
Flour		8 cups	1100 g	100%
Filling
Ground walnuts		4 cups	600 g	n/a
Graham cracker crumbs		1 cup	150 g	n/a
White sugar		½ cup	110 g	n/a
Packed brown sugar		½ cup	90 g	n/a
Salt		½ teaspoon	3 g	n/a
Assembly
Eggs	2 ea.		120 g	n/a
Evaporated milk		1 tablespoon	15 g	n/a
Melted butter		1 tablespoon	15 g	n/a

Procedure

Dough

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.

Filling

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

Assembly

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 variations

• Nut rolls freeze well for up to six months after being baked.