Walnut cake in the Dry Cooker pan
Nut Roll in the Dry Cooker
The nut roll is undoubtedly one of the most beloved traditional delicacies, often associated with holidays and special moments spent with loved ones. This nut roll recipe, prepared in the Dry Cooker, promises a fluffy and aromatic result, perfect for enjoying at breakfast or as a dessert alongside a cup of coffee or tea. Let’s discover together how to make this delight step by step!
Total preparation time: 3 hours
Cooking time: 30 minutes
Number of servings: 2 large rolls
Ingredients for the dough:
- 1 kg flour
- 2 cubes of fresh yeast
- 500 ml full-fat milk
- 200 g butter
- 250 g granulated sugar
- 6 egg yolks
- A pinch of salt
- Rum essence
- Lemon and orange zest
- 3 packets of vanilla sugar
- Turkish delight (optional)
- Raisins soaked in brandy
Ingredients for the nut filling:
- 600 g walnuts
- 10 tablespoons cocoa powder
- 600 g powdered sugar
- 500-600 ml milk
Preparation:
1. Preparing the ingredients
Start by gathering all the necessary ingredients for the nut roll. It is important that all ingredients, except for the milk and butter, are at room temperature, so it is recommended to take them out of the fridge at least an hour before starting the preparation. The flour should be sifted three times to achieve a light and fluffy dough.
2. Preparing the yeast
In a small bowl, dissolve the yeast with a teaspoon of sugar, two tablespoons of flour, and two to three tablespoons of warm milk. Mix well and cover the bowl with a clean towel. Place it in a warm spot (for example, on a cupboard) and let it rise for about 15-20 minutes, until it doubles in volume.
3. Mixing the ingredients
In a large bowl, make a well in the center of the sifted flour, add the risen yeast, then add the sugar, salt, rum essence, and citrus zest. Heat the milk and gradually pour it into the mixture while stirring continuously.
4. Kneading the dough
Begin kneading the dough for about 40 minutes. During this time, melt the butter over low heat, and with your hands moistened with melted butter, continue kneading the dough. It is essential for the dough to become elastic and homogeneous. Gradually add the beaten egg yolks, mixing well.
5. Adding the fillings
During the kneading, incorporate the Turkish delight cubes and soaked raisins into the dough, which will add a sweet note and an interesting texture to the nut roll.
6. Letting it rise
Place the ball of dough in a large bowl, cover it with a damp towel, and let it rise in a warm place for about 60 minutes, until it doubles in volume.
7. Preparing the nut filling
Meanwhile, prepare the filling. Place the walnuts in the oven to roast slightly, then grind a third of them and chop the rest into small pieces. Mix the ground walnuts with powdered sugar, cocoa, and milk until you obtain a smooth paste.
8. Shaping the nut roll
After the dough has risen, divide it into four equal parts. Roll each part on the work surface and add the nut filling. Roll the dough and braid the two resulting rolls. Place them in the loaf pans and let them rise again for 30-40 minutes.
9. Baking the nut roll
Preheat the oven. After the rolls have risen, brush them with egg yolk and place them in the oven for about 30 minutes. Use the toothpick test to check if they are well baked; if the toothpick comes out clean, the rolls are ready.
10. Cooling
Once baked, turn off the heat and leave the rolls in the slightly open oven for a few minutes. Then, remove them from the pans and let them cool on a wire rack.
Practical tips:
- To make an even more aromatic nut roll, you can add a little cinnamon or nutmeg to the filling.
- If you prefer a less sweet filling, you can reduce the amount of sugar in the nut paste.
- I recommend serving the nut roll with a cup of warm milk or a fragrant tea, which will perfectly complement the flavors of this dessert.
Nutritional benefits:
The nut roll is rich in calories and nutrients, thanks to the walnuts, which are excellent sources of healthy fats, proteins, and antioxidants. Walnuts contain omega-3, vitamin E, and essential minerals that help maintain heart health and improve cognitive function.
Possible variations:
- You can experiment with various fillings, such as chocolate, poppy seeds, or jam, to diversify the flavor of the nut roll.
- Instead of raisins, you might try using dried cranberries or candied fruits for a touch of freshness.
Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to adjust the amount. Generally, for each cube of fresh yeast, use about 7 grams of dry yeast.
2. How long does the nut roll last?
The nut roll keeps well in an airtight container at room temperature for 3-5 days. You can also freeze it to enjoy later.
3. Can the nut roll be made gluten-free?
Yes, you can use gluten-free flour blends, but the texture and final taste will vary.
I hope this nut roll recipe in the Dry Cooker brings you joy and wonderful moments with your loved ones. Cooking is an art, and each nut roll you make becomes a story in itself! Enjoy!
Ingredients: Dough ingredients: 1 kg flour, 2 cubes of fresh yeast, 500 ml full-fat milk, 200 g butter, 250 g granulated sugar, 6 egg yolks, 1 pinch of salt, rum essence, lemon and orange zest, 3 packets of vanilla sugar, Turkish delight, raisins soaked in cognac. Walnut filling: 600 g walnuts, 10 tablespoons grated cocoa, 600 g powdered sugar, 500-600 ml milk.
