Nut Roll Hungarian

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 currently have a little time, I had been searching on the internet yesterday. Trying to find fresh, intriguing thoughts, inspirational dishes that I have never tested before, to amaze my loved ones with. Searching for a long time but couldn’t discover any interesting stuff. Right before I thought to give up on it, I discovered this delightful and easy treat by accident on Suncakemom. The dessert seemed so scrumptious on its snapshot, it called for fast action.

It had been not difficult to imagine the way it’s created, how it tastes and just how much my husband might love it. Mind you, it is very simple to impress the guy when it comes to desserts. Anyways, I got into the blog and followed the simple instuctions that had been coupled with great photographs of the process. It just makes life much simpler. I could suppose it is a slight effort to take pics in the midst of cooking in the kitchen because you typically have sticky hands so I pretty appreciate the time and effort she placed in to make this post and recipe easily followed.

Having said that I’m encouraged presenting my own, personal formulas in a similar fashion. Thanks for the thought.

I had been fine tuning the initial mixture create it for the taste of my family. I must tell you it had been an incredible outcome. They loved the taste, the thickness and enjoyed having a delicacy like this in the middle of a lively week. They quite simply wanted lots more, a lot more. So next time I am not going to make the same miscalculation. I’m going to double the volume .

The origanal Nut Roll Recipe is 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!