Nut roll
Nut Roll - A Traditional Delicacy with Lemon Flavor
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8 servings
Who doesn’t love a savory dessert that brings a touch of childhood memories? The nut roll is a classic dessert that combines the fluffy texture of the dough with the crunchy and aromatic filling of nuts. This recipe is not just a simple combination of ingredients, but a story about tradition and enticing flavors. Before we start cooking, let’s familiarize ourselves a bit with the ingredients and the story behind this delicious dessert.
Necessary ingredients:
- 600 g white flour
- 200 g margarine (or butter) Maestro
- 2 eggs
- Grated zest of one lemon
- Juice of one lemon
- 1 tablespoon rum essence
- 1 cube of fresh yeast (25 g)
- 150 ml lukewarm milk (for dissolving the yeast)
- 6 tablespoons sugar
- Filling:
- 250 g walnuts, crushed with a rolling pin
- 4-5 tablespoons sugar (adjust according to taste)
A brief history of the nut roll:
Over time, the nut roll has become a symbol of holidays and family gatherings, being a dessert that can be served at festive meals as well as at less formal occasions. Due to its versatility, this recipe allows for infinite variations, from adding cocoa to the dough to using different types of nuts or even dried fruits. It is a recipe that is passed down from generation to generation, carrying with it pleasant memories of childhood.
Preparing the dough:
1. Preparing the yeast: Start by warming the milk until it is lukewarm (not hot). Add the cube of yeast and a tablespoon of sugar, stirring gently to dissolve the yeast. Let the mixture sit for 10 minutes until a foam forms on the surface. This step is essential to activate the yeast and achieve a fluffy dough.
2. Mixing the ingredients: In a large bowl, combine the flour, margarine (or butter) cut into cubes, eggs, lemon zest and juice, rum essence, and the remaining sugar. Use a spatula or your hands to mix the ingredients. Add the yeast mixture and start kneading. You should obtain an elastic dough, but not too hard – be careful, the dough can absorb a lot of flour.
3. Resting the dough: Once the dough becomes homogeneous, cover it with a clean towel and let it rest for 20-30 minutes in a warm place, away from drafts. This step is crucial as it allows the yeast to act and the dough to rise.
Preparing the filling:
While the dough is resting, prepare the walnut filling. Clean the walnut kernels, then use a rolling pin to crush them finely. Mix the crushed walnuts with the sugar, adjusting the amount of sugar according to your preferences. If you prefer a less sweet taste, you can reduce the amount of sugar.
Shaping the roll:
1. Dividing the dough: After the dough has risen, divide it into two equal parts. This step is important to obtain two delicious rolls, which can be served separately or together.
2. Rolling out the dough: On a floured work surface, roll out each part of the dough into a thin sheet, about 5 mm thick. Make sure it is not too thin, so it doesn’t break during rolling.
3. Adding the filling: Sprinkle half of the nut and sugar mixture on each sheet of dough. Use a spatula to evenly distribute the filling.
4. Rolling: Carefully roll each sheet of dough, starting from one edge, until you obtain a tight roll. Make sure the filling doesn’t spill out from the edges.
Baking:
1. Preparing the tray: Line a tray with baking paper or grease it with butter. Carefully place the rolls in the tray, leaving space between them to allow for expansion during baking.
2. Baking: Preheat the oven to a medium temperature. Place the tray in the preheated oven and bake the rolls for about 45 minutes. In the first 30 minutes, keep the heat low, then you can slightly increase the flame to achieve a golden crust.
3. Cooling: After the rolls are baked, let them cool in the oven with the door slightly open. This step will prevent condensation from forming and will keep the roll fluffy.
Serving and combinations:
The nut roll can be served warm or at room temperature. It is delicious on its own, but you can add a chocolate glaze or a dusting of powdered sugar on top for a more appealing look. Serving suggestion: pair the roll with a glass of freshly squeezed fruit juice or a cup of aromatic tea.
Frequently asked questions:
1. Can I use other types of nuts? Yes, you can experiment with various types of nuts, such as almonds or hazelnuts, for a different flavor.
2. What can I do if the dough is too sticky? Add a little flour, one tablespoon at a time, until you achieve the desired consistency, but be careful not to overdo it.
3. How can I store the roll? The roll keeps well wrapped in plastic wrap at room temperature for a few days, or you can freeze it to enjoy later.
Nutritional benefits:
This nut roll is not only delicious but also nutritious. Nuts are an excellent source of protein, healthy fats, and antioxidants. Lemon adds a splash of vitamin C, and although the dough contains sugar, it can be enjoyed in moderation as part of a balanced diet.
Possible variations:
- For a more intense flavor, you can add a little cocoa to the dough or the walnut filling.
- Replace the rum essence with vanilla or almond essence for a different aroma.
- Experiment with adding raisins or dried fruits to the walnut filling to add extra flavor.
Now that you have all the necessary information, all that’s left is to start cooking! The nut roll will surely be a hit at your table, and your loved ones will appreciate your effort. Enjoy!
Ingredients: 600 g white flour. 200 g Maestro margarine. 2 eggs. Grated zest of one lemon. Juice squeezed from one lemon. 1 tablespoon rum essence. 1 cube of fresh yeast (25 g). 150 ml milk. 6 tablespoons sugar. For the filling: 250 g crushed walnuts. 4 or 5 tablespoons sugar.
