Nut Roll

Nut Roll - Grandma's Traditional Recipe

Welcome to the aromatic and traditional world of nut roll! This recipe has been passed down through generations in my family, and each bite reminds us of the moments spent with Grandma. Nut roll is more than just a dessert; it's a story we create together in the kitchen, a perfect blend of ingredients, textures, and flavors.

Preparation time: 1 hour
Baking time: 60 - 70 minutes
Total: 2 hours - 2 hours and 10 minutes
Servings: 4 nut rolls

Ingredients

For the dough:
- 1 kg all-purpose flour
- 300 g sugar
- 4 egg yolks
- 180 g lard (or butter, if you prefer a richer flavor)
- 1 teaspoon salt
- 80 g fresh yeast
- 500 ml lukewarm milk
- 4 packets vanilla sugar
- Zest of 2 lemons

For the filling:
- 1 kg ground walnuts
- 4 egg whites
- 600 g sugar
- 8 packets vanilla sugar
- 1 vial of rum (for added flavor)

Step by Step

1. Activating the yeast
In a small bowl, mix 80 g of yeast with 100 ml of lukewarm milk and 2 tablespoons of flour. Make sure the milk is not hot, as it can kill the yeast. Stir well and let it rise for about 10-15 minutes until the mixture becomes frothy.

2. Preparing the dough
In a large bowl, beat the 300 g of sugar with the egg yolks until you achieve a creamy mixture. Gradually add the lukewarm milk while continuously mixing. Incorporate the yeast mixture, salt, lemon zest, and flour, mixing well until the dough is smooth.

3. Kneading the dough
Once the dough is well combined, start kneading. Add the melted lard and continue kneading until the dough pulls away from the sides of the bowl. It should be elastic and smooth. If the dough feels too sticky, you can add a little more flour, but be careful not to overdo it.

4. Letting the dough rise
Sprinkle a little flour on the work surface and on the dough, then cover it with a clean towel. Let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.

5. Preparing the filling
In a saucepan, mix 600 g of sugar with 8 packets of vanilla sugar and a little water, just enough to cover the sugar. Place the saucepan over low heat and let it simmer until the sugar completely dissolves. Once you have a syrup, remove from heat and add the rum. Pour the mixture over the ground walnuts and mix well. Let the filling cool slightly.

6. Beating the egg whites
In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the walnut filling, mixing carefully to avoid losing the air from the egg whites.

7. Shaping the nut rolls
Once the dough has risen, divide it into 4 equal parts. On a floured surface, roll each part into a thin sheet. Sprinkle 1/4 of the walnut filling over the entire surface of the sheet and carefully roll it up to form a log. Place each log in a baking tray lined with parchment paper.

8. Second rise
Let the nut rolls rise for another 15-20 minutes, covered with a towel. This will help achieve a fluffy and airy texture.

9. Baking
Preheat the oven to 180°C (medium heat). Bake the nut rolls for 30-40 minutes. Once they are golden brown, remove them from the oven and brush them with a beaten egg yolk, sprinkle sugar on top, and return them to the oven for another 20-30 minutes until they are golden and crispy.

10. Cooling
After baking, let the nut rolls cool in the tray for 10 minutes, then carefully remove them and place them on a cooling rack. Cover them with a clean towel to keep them soft.

Practical Tips

- Ingredients: Use high-quality ingredients. Type 000 or 650 flour is ideal for achieving a fluffy dough. Lard adds a special flavor, but you can also opt for butter, depending on your preferences.
- Flavors: You can experiment by adding raisins or small chocolate pieces to the walnut filling for a different twist.
- Variations: The nut roll can also be filled with poppy seeds or Turkish delight, depending on personal preferences. Try alternating fillings to create a diverse selection of nut rolls.

Frequently Asked Questions

1. How long can nut rolls be kept?
Nut rolls can be stored at room temperature, covered, for 4-5 days or in the refrigerator for up to a week. You can also freeze them for later consumption.

2. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but you will need to adjust the amount. Generally, 10 g of dry yeast is equivalent to 30 g of fresh yeast.

3. What drinks pair well with nut roll?
A warm fruit tea or a cup of warm milk are excellent options. Additionally, a sweet wine or fruit liqueur can perfectly complement the flavor of this dessert.

Personal note: I often enjoy making nut rolls with loved ones, turning cooking into a joyful and laughter-filled activity. So, don’t hesitate to invite family or friends to help; you will surely create unforgettable memories!

Enjoy your cooking! Your nut roll will undoubtedly become a delicacy on the holiday table and beyond!

 Ingredients: 1 kg flour 300g sugar 4 egg yolks 180g lard 1 teaspoon salt 80g yeast 500ml milk 4 packets vanilla sugar grated zest from 2 lemons FILLING: 1 kg walnuts 4 egg whites 600g sugar 8 packets vanilla sugar 1 vial rum

 Tags:  sweet bread christmas recipes