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 looking on the internet the other day. Looking for new, stirring tips, inspiring recipes that I have never tried before, to amaze my family with. Hunting for quite some time but could not come across any interesting stuff. Just before I wanted to give up on it, I came upon this yummy and simple treat simply by chance. It seemed so yummy on its image, that called for prompt action.
It had been easy to imagine the way it’s made, its taste and just how much my hubby is going to like it. Mind you, it is quite easy to keep happy the man when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyways, I visited the page: Suncakemom and then used the comprehensive instuctions that were coupled with impressive pictures of the process. It really makes life much simpler. I can suppose it’s a bit of a hassle to shoot snap shots in the midst of baking in the kitchen because you normally have gross hands and so i genuinely appreciate the time and energy she placed in to build this blogpost and recipe conveniently implemented.
That being said I’m encouraged presenting my very own recipe in a similar way. Many thanks the idea.
I had been fine tuning the initial formula create it for the taste of my loved ones. I can tell you it turned out a great success. They prized the flavor, the structure and enjoyed getting a delicacy such as this in the midst of a busy week. They ultimately asked for even more, more and more. Hence the next time I’m not going to commit the same mistake. I’m gonna twin the amount to keep them happy.
This Recipe For Nut Roll post was made possible 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!
