Mini walnut cakes

Mini Walnut Rolls – An Unforgettable Delight

Who doesn't love the enticing aroma of freshly baked sweet bread? Mini walnut rolls are a perfect choice, whether you're serving them at a festive meal or looking to treat your family to a special dessert. This recipe combines tradition with a touch of innovation, providing you with a simple way to bring joy to every day.

General Information

- Preparation time: 30 minutes
- Rising time: 1 hour
- Baking time: 25-30 minutes
- Total time: 2 hours
- Number of servings: 12 mini rolls
- Calories per serving: approximately 250 kcal (calculations may vary based on the ingredients used)

Necessary Ingredients

*For the dough:*

- 750 g all-purpose flour (extra fine for a smooth dough)
- 250 g sugar
- 4 egg yolks
- 1 cup milk (approximately 250 ml)
- 40 g fresh yeast
- 70 g butter (melted)
- Zest of 1 lemon (for a fresh taste)
- 2 packets vanilla sugar
- A pinch of salt

*For the filling:*

- 1 bowl of ground walnuts (approximately 300 g)
- 2 egg whites
- 2 tablespoons cocoa powder (for an intense note)
- Warm milk (a little, as needed)
- 5-6 tablespoons sugar (or to taste)
- 2 teaspoons rum essence
- 1 tablespoon lemon zest
- 3-4 tablespoons raisins (optional, for added texture)
- 1 egg for brushing
- Powdered sugar for decoration

Preparing the Dough

1. Warm the milk: Start by heating the milk over low heat until it is warm, not hot. This step is essential to activate the yeast.

2. Prepare the yeast: In a small bowl, dissolve the yeast with a tablespoon of sugar and 1-2 tablespoons of warm milk. Let it sit for 10 minutes until a foam forms. This indicates that the yeast is active.

3. Mix the dry ingredients: In a large bowl, combine the flour, vanilla sugar, lemon zest, and salt. These dry ingredients will create the consistent base for the dough.

4. Add the egg yolks: Beat the egg yolks with 100 g of sugar until frothy. Add them to the bowl with the flour.

5. Incorporate the yeast and butter: Add the yeast mixture and 3/4 of the melted butter to the bowl with the flour. Mix gently by hand, then start kneading.

6. Gradually add milk: Pour in warm milk little by little until the dough becomes non-sticky. Avoid using all the milk if it isn’t necessary; it’s important for the dough to be easy to knead.

7. Kneading: Add the remaining melted butter and continue kneading for 5-10 minutes until the dough becomes elastic and soft but not sticky. A good technique is to check if the dough forms small air bubbles when cut – this is a sign of well-kneaded dough.

8. Let the dough rise: Cover the bowl with a clean towel and let it sit in a warm place for about 1 hour, or until it doubles in size.

Preparing the Filling

1. Whip the egg whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

2. Mix the filling ingredients: In another bowl, combine the ground walnuts, sugar, cocoa powder, rum essence, lemon zest, and the whipped egg whites. Gently mix with a spatula, adding warm milk gradually until you achieve a creamy but not too soft mixture.

3. Incorporate the raisins: If desired, you can add raisins to the filling for an interesting texture.

Forming the Mini Rolls

1. Divide the dough: Once the dough has risen, remove it from the bowl and divide it into 12 equal balls.

2. Roll out the dough: On a floured surface, roll each ball of dough into a thin rectangle.

3. Add the filling: Spread the filling evenly over the entire surface of the dough rectangle using a spatula.

4. Roll and twist: Roll the dough to form a thin log. Then twist it into an "8" shape or as you prefer, giving it a snail-like form.

5. Place in molds: Arrange the mini rolls in individual silicone molds or in a greased and floured muffin tin.

6. Let them rise again: Allow them to rise for 15-20 minutes, covered with a towel.

Baking the Mini Rolls

1. Prepare for baking: Preheat the oven to 180°C. Beat an egg and brush each roll with it to give them a beautiful golden color.

2. Bake the mini rolls: Place the mold in the preheated oven and bake for 25-30 minutes, or until they are golden and fluffy.

3. Cooling: Once done, remove them from the oven and cover them with paper and a clean towel to keep them soft.

4. Decorating: After they have completely cooled, dust them with powdered sugar for an elegant and appetizing look.

Serving and Variations

Mini walnut rolls can be served warm or at room temperature, making them perfect alongside a cup of tea or coffee. You can add a caramel sauce or chocolate sauce for an extra burst of flavor. Additionally, feel free to experiment with different fillings, such as chocolate, fruit jams, or other nuts. I encourage your creativity in the kitchen!

Nutritional Benefits

These mini rolls are a good source of carbohydrates from flour and sugar, as well as protein from eggs and nuts. The walnuts add healthy fatty acids and essential nutrients. However, it's best to consume them in moderation, considering their sugar content.

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can use dry yeast, making sure to activate it according to the instructions on the package.

2. How can I store the mini rolls?
Keep them in an airtight container at room temperature for a few days. You can also freeze them for later use.

3. Can I add other ingredients to the filling?
Absolutely! You can experiment with chocolate, dried fruits, or different types of nuts for a customized flavor.

I encourage you to try this recipe and share the joy of making these mini rolls with your loved ones! Enjoy!

 Ingredients: For the dough: 750 g flour 250 g sugar 4 egg yolks 1 cup milk 40 g yeast 70 g butter grated lemon peel 2 packets vanilla sugar 1 pinch of salt For the filling: 1 bowl ground walnuts 2 egg whites 2 tablespoons cocoa warm milk 5-6 tablespoons sugar 2 teaspoons rum essence 1 tablespoon grated lemon peel 3-4 tablespoons raisins 1 egg for brushing powdered sugar