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 lately have some time, I was searching on the internet yesterday. On the lookout for fresh, intriguing thoughts, inspiring dishes that I have never tasted before, to delight my loved ones with. Searching for a while but could not discover any interesting stuff. Just before I thought to give up on it, I came across this tempting and simple treat simply by chance. The dessert looked so delicious on its photo, that called for immediate action.
It had been easy to imagine how it is made, how it tastes and how much my husband will want it. Mind you, it is quite simple to delight the guy when it comes to cakes. Anyways, I got into the site: Suncakemom and simply used the precise instuctions that were combined with great pictures of the process. It really makes life quite easy. I could suppose it’s a slight hassle to shoot pics down the middle of cooking in the kitchen as you may most often have gross hands therefore i genuinely appreciate the effort and time she placed in for making this blogpost and recipe easily followed.
With that in mind I am empowered to present my own, personal dishes in a similar way. Thanks for the thought.
I was fine tuning the original mixture to make it for the taste of my loved ones. Need to say it turned out a terrific outcome. They loved the flavor, the thickness and loved getting a delicacy like this during a stressful workweek. They quite simply asked for lots more, a lot more. Hence next time I’m not going to make the same mistake. I’m likely to double the amount to get them pleased.
nut roll recipe recipe first appeared on 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.
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!