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 most recently have some time, I was browsing on the internet last week. Attempting to find fresh, challenging tips, inspiring meals that I’ve never used before, to amaze my loved ones with. Looking for a long time but couldn’t find too many interesting stuff. Right before I thought to give up on it, I came upon this delightful and easy treat by chance. It seemed so scrumptious on its photos, that required rapid actions.
It was not difficult to imagine how it is created, how it tastes and how much my husband is going to like it. Actually, it is very simple to delight the guy when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I got into the page: Suncakemom and simply followed the step by step instuctions that were coupled with great pictures of the procedure. It just makes life rather easy. I can imagine that it’s a bit of a effort to shoot snap shots in the middle of baking in the kitchen as you ordinarily have sticky hands thus i seriously appreciate the hard work she placed in to make this blogpost .
With that in mind I’m inspired to present my own formulas in a similar fashion. Thanks for the concept.
I was fine tuning the main formula create it for the taste of my loved ones. I must tell you it absolutely was an awesome success. They enjoyed the taste, the overall look and loved getting a treat like this in the midst of a lively workweek. They quite simply demanded more, more and more. Hence the next occasion I am not going to make the same miscalculation. I’m going to multiply the quantity to get them happy.
Nut Roll Hungarian was first invented by 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!
