My walnut cake

Nut Roll - A Traditional Recipe Full of Love and Flavor

Nut roll is more than just a dessert; it is a piece of tradition that reminds us of holidays, moments spent with loved ones, and the inviting smell of freshly baked dough. This classic recipe is perfect for making with family, providing the opportunity to share not only the ingredients but also the stories around the table.

Total time: 4 hours (preparation: 1 hour, rising: 2 hours, baking: 1 hour)
Number of servings: 12 slices

Ingredients for the dough:
- 1 kg all-purpose flour (recommended brand: Grania)
- 8 egg yolks
- 500 ml milk
- 50 g fresh yeast
- 300 g granulated sugar
- 200 ml oil
- 50 g raisins
- Grated zest of one orange and one lemon
- Rum essence (1 vial) and vanilla essence (1 vial)
- A pinch of salt

Ingredients for the filling:
- 8 egg whites
- 8 heaping tablespoons of sugar
- 2 tablespoons cocoa
- 100 g ground walnuts

Preparation:

1. Preparing the ingredients
It is essential to prepare all the ingredients the night before, except for the milk, which should be used fresh. Leave them at room temperature so they are at an optimal working temperature (20-22 °C). This will help the dough rise evenly.

2. Preparing the scalded milk
In a pot, heat the milk over low heat. Once the milk starts to boil, turn off the heat and gradually add 2 tablespoons of flour. Mix well with a whisk to avoid lumps. Allow the mixture to cool to room temperature.

3. Activating the yeast
In a small bowl, crumble the yeast and add 3 tablespoons of sugar. Mix well; soon the yeast will become liquid. Once the milk mixture has cooled, combine it with the activated yeast. Sprinkle a little flour on top and let it rise in a warm place, away from drafts.

4. Preparing the dough
Separate the egg yolks from the whites. Beat the yolks with a pinch of salt, then add them to the bowl with flour. In another bowl, soak the raisins in a little milk and sprinkle with rum essence. Heat the milk with the sugar, stirring until the sugar dissolves, then add the grated lemon and orange zest, as well as the rum and vanilla essences. Heat the oil slightly as well.

Add all these ingredients to the bowl with flour, along with the risen yeast and raisins. Begin kneading the dough, gradually adding the slightly warmed oil. If you have a food processor, you can use it to knead, but make sure to add the oil gradually. Knead the dough for 15-20 minutes until it becomes elastic and smooth.

5. Letting the dough rise
After kneading, sprinkle a little flour on top, cover it with a towel, and let it rise in a warm place, away from drafts, until it doubles in volume.

6. Preparing the filling
While the dough is rising, prepare the filling. Beat the egg whites until stiff peaks form, then gradually add the 8 tablespoons of sugar while continuing to mix until you achieve a firm meringue. Gently fold in the ground walnuts and cocoa using a wooden spatula.

7. Shaping the nut roll
Prepare the baking trays (rectangular or round), greasing them with oil and sprinkling with semolina. On a floured work surface, take a portion of dough (about what you can hold with both palms) and roll it out to a thickness of 2 cm. Spread the walnut filling evenly over the entire surface of the dough, roll it carefully, and place the nut roll in the tray.

If you prefer, you can braid three filled rolls or bake in a round tray. Regardless of the shape chosen, remember to brush the nut roll with a glaze made from one beaten egg mixed with 2 tablespoons of milk, sprinkling granulated sugar on top and, if desired, poppy seeds.

8. Baking
Preheat the oven to 170 °C. It is important not to subject the dough to thermal shocks; therefore, do not open the oven in the first 15 minutes of baking. This will help the nut roll rise beautifully. After the first 15 minutes, adjust the temperature to 165 °C and continue baking for 40-45 minutes until the nut roll is golden.

9. Cooling
After baking, let the nut roll cool slightly in the tray, then turn it out onto a wire rack to cool completely. If you have multiple trays, you can leave the nut roll in the baking tray until it cools completely. Cover it with a towel to keep it moist.

10. Serving
The nut roll is perfect served with a cup of warm milk or aromatic tea. You can enjoy it plain or with a slice of butter for added flavor. It is ideal for breakfast or dessert.

Useful tips
- Make sure to use quality ingredients, especially sugar, which can influence the dough's rise.
- If you don’t have walnuts, you can experiment with other fillings, such as chocolate or poppy seeds.
- The nut roll keeps well covered with a damp towel but can also be frozen for later enjoyment.

Nutritional benefits
Nut roll is not only delicious but also nutritious. Walnuts provide healthy fats, proteins, and antioxidants, while eggs contribute essential vitamins and minerals. However, it is a calorie-rich dessert, so enjoy it in moderation.

Frequently asked questions
1. Can the nut roll be made in advance?
Yes, the nut roll can be prepared a day before the event and kept covered to stay fresh.
2. How can I tell when the nut roll is baked?
The nut roll is baked when it is golden and, if tapped lightly on the bottom, produces a hollow sound.
3. Can I use dry yeast?
Yes, you can use dry yeast, but you will need to adjust the amount (about 15 g of dry yeast instead of 50 g of fresh yeast).

The nut roll is more than just a culinary preparation; it is an experience that brings joy and warmth into every home. So, put on your cooking clothes, gather your loved ones around the table, and enjoy every moment as you prepare this traditional delicacy. Perhaps, in the end, you will discover that cooking is as beautiful as the final taste of the nut roll.

 Ingredients: dough: 1kg white flour with 000 (I use Grania) 8 egg yolks 1kg milk 50g fresh yeast 300g granulated sugar 200ml oil 50g raisins grated peel of one orange and one lemon rum and vanilla essence: one vial each 1 pinch of salt filling: 8 egg whites 8 heaping tablespoons of sugar 2 tablespoons cocoa 100g ground walnuts