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 surfing on the internet a few days ago. Looking to find new, fascinating thoughts, inspiring dishes that I have never used before, to delight my loved ones with. Searching for a long time unfortunately could not come across lots of interesting stuff. Right before I wanted to give up on it, I came upon this scrumptious and simple treat simply by luck at Suncakemom. It looked so mouth-watering on its image, that called for instant actions.

It absolutely was simple enough to imagine just how it is created, how it tastes and just how much my husband is going to like it. Mind you, it is rather easy to delight the man in terms of desserts. Anyways, I visited the site and then followed the detailed instuctions which were accompanied by nice snap shots of the process. It just makes life less difficult. I could imagine that it’s a bit of a inconvenience to take photographs in the midst of cooking in the kitchen because you ordinarily have sticky hands and so i genuinely appreciate the commitment she placed in to make this post .

With that in mind I’m inspired to present my own, personal dishes in a similar way. Appreciate your the thought.

I had been fine tuning the initial recipe to make it for the taste of my loved ones. I have to mention it turned out a terrific success. They prized the taste, the structure and enjoyed getting a sweet such as this in the middle of a stressful week. They ultimately wanted lots more, more and more. Hence the next time I’m not going to make the same mistake. I am likely to double the quantity .

There are more nut roll hungarian recipes at 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.

Walnut filling:

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.

Assembly:

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!

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