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 searching on the internet a few days ago. Looking for fresh, stirring thoughts, inspirational recipes that I’ve never tested before, to astonish my loved ones with. Hunting for quite some time unfortunately could not discover lots of interesting things. Right before I thought to give up on it, I found this tempting and easy dessert simply by luck on Suncakemom. It seemed so delicious on its snapshot, that called for quick action.

It was easy to imagine the way it is made, how it tastes and just how much boyfriend will probably want it. Mind you, it is quite simple to please the guy in terms of cakes. Anyway, I got into the blog and simply followed the simple instuctions that have been accompanied by impressive snap shots of the operation. It really makes life less difficult. I can imagine that it’s a bit of a inconvenience to take photographs down the middle of cooking in the kitchen because you normally have gross hands so that i really appreciate the commitment she devote to build this blogpost .

With that in mind I’m inspired to present my own recipe similarly. Many thanks for the idea.

I was tweaking the original mixture to make it for the taste of my family. I’ve got to mention it turned out a terrific success. They enjoyed the taste, the thickness and enjoyed having a sweet like this in the middle of a lively workweek. They quite simply demanded lots more, more and more. Thus the next time I’m not going to make the same miscalculation. I am going to double the quantity .

nut Roll Recipe recipe originally from 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.


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!