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.
Source and licence
"Nut Roll" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nut_Roll, revision 4658403), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nut_Roll&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658403
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- colspan="5" style="text-align: center; background: #f5f5f5;" |Dough
- 3 envelopes / 21 g Dry yeast
- 1 cup / 250 g Lukewarm milk
- 1 cup / 225 g Sugar
- 227 g (½ pound) Shortening
- 1 tablespoon / 18 g Salt
- 4 ea. / 100 g Egg yolks
- 8 cups / 1100 g Flour
- colspan="5" style="text-align: center; background: #f5f5f5;" |Filling
- 4 cups / 600 g Ground walnuts
- 1 cup / 150 g Graham cracker crumbs
- ½ cup / 110 g White sugar
- ½ cup / 90 g Packed brown sugar
- ½ teaspoon / 3 g Salt
- colspan="5" style="text-align: center; background: #f5f5f5;" |Assembly
- 2 ea. / 120 g Eggs
- 1 tablespoon / 15 g Evaporated milk
- 1 tablespoon / 15 g Melted butter
Method
- 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.
- Gently knead the dough to deflate it. Divide it into 6 pieces, and let it stand for 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.
- 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.
- Brush the hot rolls with melted butter, and let cool.