Walnut bread

Nut Roll Cake - A Fluffy and Aromatic Delight

A nut roll cake is more than just a dessert; it’s a true tradition, a part of the beautiful memories of family celebrations. Whether it’s Christmas or Easter, nut roll cake enjoys immense popularity, and its enticing aroma makes us feel at home, even when we are far away. Let’s explore together how you can create this fluffy and aromatic delight, full of love and good cheer!

Total preparation time: 4 hours (including rising time)
Preparation time: 1 hour
Baking time: 50 minutes
Number of servings: 3 nut rolls

Ingredients

For the dough:
- 1.5 kg of flour (Hungarian Liszt is recommended for an ideal texture)
- 450 g of sugar
- 750 ml of milk
- 75 g of fresh yeast
- 3 eggs
- 5 egg yolks
- 250 g of butter (82% fat, for a fluffier roll)
- 100 ml of oil
- 1 tablespoon of lard
- 2 packets of vanilla sugar
- Zest of one lemon and 2 mandarins (or orange, to taste)
- 1 bottle of rum essence
- 1 bottle of vanilla essence
- 1 teaspoon of salt

For the filling:
- 5 egg whites
- 400 g of ground walnuts
- 200 g of sugar
- 3 tablespoons of cocoa
- 100 g of raisins (soaked in rum essence)
- A pinch of salt

For brushing:
- Egg yolk (for a golden, shiny crust)

Step-by-Step Preparation

1. Preparing the ingredients:
Start by letting all the ingredients come to room temperature a few hours before you begin cooking. This is a simple but effective trick that will help achieve a fluffier dough.

2. Preparing the dough:
- Beat the eggs: In a bowl, add the eggs and egg yolks, add the salt, and beat with a fork. Set aside.
- Sifting the flour: Sift the flour twice into a larger bowl. This step helps aerate the flour and results in a fluffier roll.
- Heating the milk: In a saucepan, heat 500 ml of milk, adding the sugar. Stir until completely dissolved. Once the milk is warm, add the vanilla sugar and citrus zest to give it a special flavor.
- Activating the yeast: Separately, pour 250 ml of boiling milk over 3 tablespoons of flour and mix well to avoid lumps. Add the yeast mixed with a tablespoon of sugar, stir, and let it rise until it doubles in volume.

3. Mixing the ingredients:
- In a large bowl, make a well in the center of the flour and add the risen yeast mixture. Mix the eggs with the warm milk and essences, then start kneading the dough, gradually adding the milk and egg mixture.
- Knead the dough for about 10 minutes. Then, turn it out onto the work surface and slowly add the warm butter and oil. Knead again, bringing the dough towards the center and gently slapping it against the work surface. Repeat this process for about 45 minutes, until the dough becomes elastic and starts to bubble.

4. Rising the dough:
- Once the dough is ready, place it in a clean bowl, cover it with a towel, and let it rise in a warm place until it doubles in volume (about 1 hour).

Preparing the filling

5. Nut filling:
- Beat the egg whites with a pinch of salt, then gradually add the sugar, continuing to mix until you achieve a stiff, glossy meringue.
- Gently fold in the ground walnuts, cocoa, and soaked raisins, mixing carefully with a spatula to maintain the airy consistency of the meringue.

Assembling the Nut Roll

6. Shaping the nut roll:
- After the dough has risen, divide it into 6 equal pieces. Roll each piece out on an oiled surface to form a rectangle.
- Spread the nut filling evenly over the surface of the dough, then carefully roll it up. You can braid two rolls for a more attractive look, placing them in baking pans lined with parchment paper.
- I chose to make a roll in a bundt shape, which I greased with oil to prevent sticking.

Final Rising and Baking

7. Final rising:
- Let the rolls rise again for about 45 minutes, covered with a damp towel.

8. Baking:
- Preheat the oven to a moderate temperature. When the rolls have risen, brush them with egg yolk for a golden, shiny crust. Bake for about 50 minutes, being careful not to open the oven door in the first 20 minutes.
- When done, remove them from the oven and let them cool in a warm place.

Practical Tips and Variations

- Dough care: If the dough doesn’t rise as it should, make sure the yeast is fresh. You can do a simple test: add a teaspoon of sugar to warm water with yeast. If it foams, it’s active.
- Filling variations: You can experiment with different fillings, such as chocolate, poppy seeds, or dried fruits. Each variation brings a new aspect to the nut roll.
- Serving: Serve the nut roll with a cup of warm milk or aromatic coffee. It’s perfect for breakfast or as an afternoon snack.

Nutritional Benefits

Nut roll cake is a source of carbohydrates and proteins, thanks to the flour and eggs. Walnuts add healthy fats and essential vitamins, such as vitamin E, and minerals like magnesium and zinc. However, it’s important to consume it in moderation, considering the amount of sugar and fat in the recipe.

Frequently Asked Questions

- Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to rehydrate it according to the package instructions.

- How do I keep the nut roll fresh for longer?
You can keep it in an airtight container or wrapped in aluminum foil at room temperature. Avoid the fridge, as moisture can make it soggy.

- How long can it be kept?
The nut roll can stay fresh for 4-5 days, but it’s also delicious toasted in thin slices, served with butter.

The nut roll cake is a recipe that blends tradition with a love for cooking. Whether you prepare it for celebrations or simply to treat your family, it will surely bring smiles and unforgettable moments. Enjoy!

 Ingredients: Ingredients for 3 sweet breads: Dough: 1.5 kg of flour (I used Hungarian Liszt flour) 450 g sugar 750 ml milk 75 g fresh yeast 3 eggs 5 egg yolks 250 g butter 82% fat 100 ml oil 1 tablespoon solid lard 2 packets of vanilla sugar zest of 1 lemon and 2 mandarins (you can use orange) 1 small bottle of rum essence 1 small bottle of vanilla essence 1 teaspoon of salt For the filling: 5 egg whites 400 g ground walnuts 200 g sugar 3 tablespoons cocoa 100 g raisins soaked in the small bottle of rum essence a pinch of salt For brushing: egg yolk