Nut Roll
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.
Total Time
Prep: ~4 hours Baking: ~40 minutes
Servings
6 rolls
Prep Time
~4 hours
Cook Time
~40 minutes
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
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.
2 hours
Gently knead the dough to deflate it. Divide it into 6 pieces, and let it stand for 10 minutes.
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.
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.
35–40 minutes
Brush the hot rolls with melted butter, and let cool.
- •Nut rolls freeze well for up to six months after being baked.