Panettone with plenty of walnuts and cocoa
Nut Roll with Lots of Nuts and Cocoa
The Nut Roll with lots of nuts and cocoa is more than just a simple cake; it is a culinary tradition that has brought joy to festive tables for generations. With a fluffy texture and rich flavor, this nut roll quickly becomes the star of any festive meal. Whether you enjoy it with loved ones around the Christmas tree or give it as a gift, the nut roll will always bring a touch of warmth and familiarity.
Preparation time: 30 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 2 nut rolls (standard nut roll pan)
Ingredients
For the nut roll dough:
- 2 kg flour
- 120 g fresh yeast
- 500 g sugar
- 1 liter water
- 500 ml oil
- 10 eggs (9 yolks and 1 egg for brushing)
- Zest of 1 lemon and 1 orange
- A pinch of vanilla
- 2 tablespoons of salt
For the nut and cocoa filling:
- 500 g ground nuts
- 10 tablespoons sugar
- 3 tablespoons cocoa
- 5 tablespoons flour
- 1 vial of rum essence
Step-by-step instructions
1. Sifting the flour: Start by sifting the flour into a large bowl. This step is essential, as aerating the flour will help achieve a fluffy dough.
2. Preparing the syrup: In a pot, bring 1 liter of water with 500 g of sugar to a boil. Stir occasionally until the sugar completely dissolves. Once the syrup is ready, let it cool.
3. Mixing the ingredients: Pour the cooled syrup over the flour and mix quickly with a spatula or your hands. Allow the dough to cool, stirring occasionally to speed up the process.
4. Preparing the yeast: In another bowl, mash 120 g of yeast with a tablespoon of flour and a few tablespoons of warm water until a smooth paste forms. Let the yeast rise in a warm place until it doubles in volume.
5. Adding wet ingredients: Once the dough has cooled, add the melted butter, yolks mixed with salt, lemon zest, orange zest, and the yeast. Mix well.
6. Kneading: Start kneading the dough, gradually adding the warm oil. Don’t forget to reserve 2 tablespoons for brushing the nut rolls. Knead the dough for about an hour until it becomes smooth and elastic.
7. Letting the dough rise: Once the dough has been kneaded, sprinkle flour while continuing to knead. Cover the bowl with a clean towel and let the dough rise in a warm place for about an hour, or until it doubles in volume.
Preparing the filling
1. Beating the egg whites: In a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar and continue mixing until you achieve a firm meringue.
2. Mixing the filling: In another bowl, combine the ground nuts, cocoa, flour, and rum essence. Add the nut mixture to the meringue and gently fold with a spatula to avoid losing air from the foam.
Assembling the nut rolls
1. Shaping the nut rolls: After the dough has risen, divide it into suitable pieces (usually two) and roll each piece on a floured work surface.
2. Filling: Place the nut and cocoa filling on each piece of dough, leaving a small edge free on all sides. Roll the dough tightly, being careful not to leave air inside.
3. Placing in the pan: Place each roll in nut roll pans, ensuring they do not exceed half the height of the pan. Cover them with a towel and let them rise again for 30 minutes.
Baking
1. Preheating the oven: Preheat the oven to 180°C. When the nut rolls have risen, brush them with beaten egg for a golden and appetizing crust.
2. Baking: Place the pans in the oven and bake the nut rolls for 45-50 minutes or until golden and pass the toothpick test (stick a toothpick in, and if it comes out clean, they are ready).
Serving and variations
The nut roll with lots of nuts and cocoa is delicious served warm, but it can also be enjoyed the next day. You can add a simple glaze of powdered sugar and water or sprinkle powdered sugar on top for an elegant look.
Serving suggestion: This nut roll pairs perfectly with a cup of tea or aromatic coffee. You can also pair it with vanilla ice cream or warm chocolate sauce for a decadent dessert.
Nutritional benefits
The nut roll with nuts and cocoa is not only tasty but also brings nutritional benefits. Nuts are rich in omega-3 fatty acids, proteins, and antioxidants, while cocoa has antioxidant properties and helps improve mood. However, it is good to know that this dessert contains a considerable number of calories, so enjoy it in moderation.
Frequently asked questions
1. Can I use dry yeast? Yes, you can use dry yeast, but you will need to adjust the amount to about 40 g.
2. How can I store the nut roll? The nut roll keeps well at room temperature in an airtight container for 3-4 days. For longer storage, you can freeze it.
3. Can I replace the nuts with another ingredient? Yes, you can experiment with almonds, hazelnuts, or even dried fruits for a more exotic filling.
Variations
If you want to adapt the recipe, you can try:
- Chocolate nut roll: Add chocolate pieces to the filling for a more intense flavor.
- Fruit nut roll: Replace some of the nuts with raisins or dried apricots for a fruity note.
The nut roll with lots of nuts and cocoa is a classic recipe, full of flavor and unforgettable moments. Whether you make it for the holidays or a special occasion, each slice will bring smiles and beautiful memories. Enjoy!
Ingredients: For the dough: 2kg flour, 120g yeast, 500g sugar, 1 liter water, 500ml oil, 10 eggs, 1 egg for brushing, lemon zest, and orange zest, a pinch of vanilla, 2 teaspoons of salt. For the filling: 500g walnuts, 10 tablespoons of sugar, 3 tablespoons of cocoa, 5 tablespoons of flour, 1 vial of rum essence.
