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 was browsing on the internet last week. In need of fresh, interesting tips, inspiring meals that I’ve never used before, to treat my family with. Hunting for quite some time but couldn’t come across any interesting things. Right before I wanted to give up on it, I came upon this delightful and simple dessert simply by chance. It seemed so yummy on its photo, it called for rapid action.
It had been not difficult to imagine the way it’s made, its taste and how much my hubby will like it. Actually, it is very easy to impress the man when it comes to desserts. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the website: Suncakemom and simply used the comprehensive instuctions that had been coupled with wonderful snap shots of the method. It really makes life rather easy. I can suppose it’s a slight inconvenience to take snap shots in the middle of baking in the kitchen as you will often have gross hands so I genuinely appreciate the hard work she put in for making this post and recipe easily followed.
With that in mind I’m empowered presenting my personal dishes in a similar way. Many thanks the idea.
I was tweaking the main recipe to make it for the taste of my loved ones. Need to say that it was a great success. They enjoyed the flavor, the thickness and enjoyed getting a sweet like this in the middle of a lively workweek. They quite simply demanded more, a lot more. So the next time I’m not going to make the same mistake. I am gonna multiply the amount .
This nut roll hungarian 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!
