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Nut Roll Recipe

Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!

Christmas is upon us pulling behind the sleigh of festive cuisine. Or rather pushing it in front as none would be pleased with a Christmas dinner that arrives later than Christmas itself.

Not to mention that some recipes need a testing phase before we serve them up again after a year of abandonment. Actually, this is the worst part of being a festive food. Just imagine how lonely and abandoned poor King’s Cake aka Roscon de Reyes feels all year around when nobody cares about it.

Yeah, sure enough their collective feeling must be up around Christmas when everybody and their mother (especially their mother) is on a quest of various level and difficulty to get their festive food. But the rest of the year or even around the celebration on individual recipe level, it’s inevitable for them to feel abandoned.

Cakes or dishes, that are made once a year, are highly anticipated and greatly appreciated but what is better burning passionate love then forgotten or steady burning stove that makes the apple pies week after week.

So cruel existential questions that are sometimes better left unanswered or even unquestioned, at least until we haven’t finished with the Christmas dinner and the dessert is not served.

Nibbling on some delightful cake with a bit of hot chocolate or coffee gives us much more comforting answers to any of our troubling thoughts.

Nowadays, when almost all sort of food is available at all the times in one form or another is hard to imagine the origin of traditional dishes and why those are the ones that we are serving at our tables.

Some time ago when our technological advancement meant falling when trying to fly and people were burnt when saying the world is round, there wasn’t much about a choice what is getting on the table. It was food or nothing and kids bent their forks wider to be able to get more food on it if they had forks at all.

The food that was in abundance at the time of the year when the festive season struck the food that was at hand was to be served. Turkeys for thanksgiving, chocolate eggs for Easter and nuts for Christmas.

Well, actually there isn’t anything in abundance around Christmas on the Northern Hemisphere apart from the snow and howling winds, except the nuts and seeds that were collected at the end of the summer if kept well.

Keeping food edible for a long period of time without advanced technical equipments like a fridge is as painful as laborious. It required skill and determination that actually wasn’t hard to come by if someone was determined to live through the months had to develop the skills for it.

Similarly, if someone wanted to make nut rolls, the first step was to develop a technique to quickly open the nuts without letting the days go by. Interestingly enough some technological advancements designed to make a task easier paired with the general ignorance that comes when humans aren’t required to think for themselves, makes the very task harder.

Hence comes the nutcracker that could be an incredibly useful little tool but utterly pointless if you ask any half blind granny with a dull knife in her hand shelling walnuts for Christmas.

Probably, half blind nut shelling grannies are out of the reach of the most of us -which saves us many shell-full moments in our desserts- but nuts are luckily not. Even if nuts are not making feel Christmas anymore which is proven by the Gerbeaud cake but Christmas definitely makes us nuts.

Nut-roll-recipe-4-SunCakeMom

Ingredients:

Dough:

  • 0.7 oz / 20g Fresh yeast
  • ¼ cup / 50ml Milk
  • 8 cup Flour / 1000g Flour (if there pastry flour is available use half pastry flour half normal)
  • 32 tablespoon (4 sticks) / 500g Butter
  • 2 oz / 50g honey or sweetener of choice
  • 6 Egg yolk
  • ¼ cup / 50ml Rum (optional)
  • 2 tablespoon Sour cream
  • 1 Lemon zest
  • 1 tablespoon Salt

Dusting:

  • 1 cup / 150g Flour

Walnut filling:

  • 14 oz / 400g Walnut (finely crushed)
  • 3½ oz / 100g Honey
  • 3½ oz / 120g Raisin
  • 1 Lemon zest
  • 1 tablespoon Vanilla extract
  • ½ cup / 100ml Rum (optional)

Poppy seed filling:

  • 14 oz / 400g Poppy seed (ground)
  • 3½ oz  / 100g Honey
  • 3½ oz / 120g Raisins
  • 1 Lemon zest
  • 1 tablespoon Vanilla extract
  • ⅔ cup / 150ml Milk

Baking:

  • 2 tablespoon / 30g Butter
  • 4 Egg yolks
  • 1 Egg for brushing the top

How to make nut rolls:

  1. Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.Milk-fresh-yeast-gp-SunCakeMom
  2. Mix flour with the butter and sweetener.
  3. Add the yeast and milk if haven’t been added before.Nut-roll-recipe-Process-2-SunCakeMom
  4. Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.Nut-roll-recipe-Process-3-SunCakeMom
  5. Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.Nut-roll-recipe-Process-4-SunCakeMom

Walnut filling:

  1. Mix all the ingredients together and let it sit in the fridge until the dough is ready.Nut-roll-recipe-Process-5-SunCakeMom

Poppy seed filling:

  1. Mix all the ingredients together in a saucepan.
  2. On the stove top bring the milk to boil in low temperature while stirring continuously.Nut-roll-recipe-Process-8-SunCakeMom
  3. Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.Nut-roll-recipe-Process-11-SunCakeMom

Assembly:

  1. Dust the work surface with flour then divide the dough into 4 parts.Nut-roll-recipe-Process-12-SunCakeMom
  2. Butter the baking tray or cover it with parchment paper.
  3. Work with one piece at a time roll out the dough into a 1/8″ / 3mm high rectangular shape the length of our baking tray.Nut-roll-recipe-Process-13-SunCakeMom
  4. Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.Nut-roll-recipe-Process-15-SunCakeMom
  5. Roll the dough up.Nut-roll-recipe-Process-14-SunCakeMom
  6. Place them into the buttered or parchment papered baking tray.Nut-roll-recipe-Process-20-SunCakeMom
  7. Repeat until the filling and dough runs out which should be after 3 more nut rolls.
  8. Brush the top with eggwash and punch holes alongside with a fork.Nut-roll-recipe-Process-22-SunCakeMom
  9. Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)
  10. After about an hour it should come out with a golden brown top and tantalizing smell. Don’t resist it!Nut-roll-recipe-Process-24-SunCakeMom

Enjoy!

Nut-roll-recipe-2-SunCakeMom

5 from 1 vote
Nut Roll Recipe
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 
Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!
Course: Dessert
Cuisine: Sugar free recipe
Author: Edi Baker - SunCakeMom
Ingredients
Dough:
  • 0.7 oz / 20g Fresh yeast
  • ¼ cup / 50ml Milk
  • 8 cup Flour / 1000g Flour if there pastry flour is available use half pastry flour half normal
  • 32 tablespoon 4 sticks / 500g Butter
  • 2 oz / 50g honey or sweetener of choice
  • 6 Egg yolk
  • ¼ cup / 50ml Rum optional
  • 2 tablespoon Sour cream
  • 1 Lemon zest
  • 1 tablespoon Salt
Dusting:
  • 1 cup / 150g Flour
Walnut filling:
  • 14 oz / 400g Walnut finely crushed
  • oz / 100g Honey
  • oz / 120g Raisin
  • 1 Lemon zest
  • 1 tablespoon Vanilla extract
  • ½ cup / 100ml Rum optional
Poppy seed filling:
  • 14 oz / 400g Poppy seed ground
  • oz / 100g Honey
  • oz / 120g Raisins
  • 1 Lemon zest
  • 1 tablespoon Vanilla extract
  • cup / 150ml Milk
Baking:
  • 2 tablespoon / 30g Butter
  • 4 Egg yolks
  • 1 Egg for brushing the top
Instructions
  1. Solve the fresh yeast in a bit of lukewarm milk. It's a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.
  2. Mix flour with the butter and sweetener.
  3. Add the yeast and milk if haven't been added before.
  4. Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.
  5. Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.
Walnut filling:
  1. Mix all the ingredients together and let it sit in the fridge until the dough is ready.
Poppy seed filling:
  1. Mix all the ingredients together in a saucepan.
  2. On the stove top bring the milk to boil in low temperature while stirring continuously.
  3. Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.
Assembly:
  1. Dust the work surface with flour then divide the dough into 4 parts.
  2. Butter the baking tray or cover it with parchment paper.
  3. Work with one piece at a time roll out the dough into a 1/8" / 3mm high rectangular shape the length of our baking tray.
  4. Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can't be closed properly.
  5. Roll the dough up.
  6. Place them into the buttered or parchment papered baking tray.
  7. Repeat until the filling and dough runs out which should be after 3 more nut rolls.
  8. Brush the top with eggwash and punch holes alongside with a fork.
  9. Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)
  10. After about an hour it should come out with a golden brown top and tantalizing smell. Don't resist it!
Recipe Notes

Enjoy!

 Pin now, Enjoy later!

Nut-roll-recipe-Pinterest-SunCakeMom

 

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.

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