Looking for a recipe that will bring back childhood memories or implant new ones? Let’s try nut rolls to make good ones!
Course Dessert
Cuisine Sugar free recipe
Prep Time 1 hourhour
Cook Time 1 hourhour
Total Time 2 hourshours
Ingredients
Dough
1tablespoonFresh yeast
½cupMilk
8cupsFlourif there is pastry flour available use half pastry flour half normal
4sticks Butter
3tablespoonsHoney or sweetener of choice
4mediumEggs
2tablespoonsSour cream or Greek yogurt
1mediumZest of lemon
1teaspoonSalt
Walnut filling
3½cupsWalnutfinely crushed
7tablespoonsHoney
¾cupRaisin
1mediumZest of lemon
1tablespoonVanilla extract
1tablespoonRum extractoptional
⅘cupMilk
Poppy seed filling
4cupsPoppy seed
7tablespoonsHoney
¾cupRaisins
1mediumLemon zest
1tablespoonVanilla extract
⅘cupMilk
Baking
2mediumEgg for Egg-wash
Instructions
Dough
Knead flour, butter, honey or sweetener of choice, yeast and milk. Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.
Put dough into a big bowl with a lid on top and let it rise in a 68°F – 81°F /20°C – 27°C place.
Walnut filling
Mix ground walnut, honey, raisin, lemon zest, vanillla and rum extract together.
On medium to low heat bring the milk to boil in low temperature while stirring continuously. Take it off the heat and cool it down otherwise it will ruin the dough.
Poppy seed filling
Poppy seed doesn't always come ground. In fact most often than not we have to grind it.
If we don't have a special poppy seed grinder or something that is able to grind the already small pieces into dust then we have to use our trusty spices grinder. If we have used it for grinding coffee beans clean it throughout before trying our luck with the poppy seeds! Unfortunately the spices grinder doesn't really do a great job either so we probably need to grind the poppy seeds twice the get them fine and black without much whitish specks.
Mix ground poppy seed, honey, raisins, lemon zest, vanilla and milk together in a saucepan.
On medium to low heat bring the milk to boil in low temperature while stirring continuously. Take it off the heat and cool it down otherwise it will ruin the dough.
Assembly
Dust the work surface with flour then divide the dough into 4 parts.
Work with one piece at a time roll out the dough into a ⅛" / 3mm high rectangular shape the length of our baking tray.
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.
Roll the dough up.
Repeat with the remaining dough and filling.
Place them onto a buttered or parchment papered baking tray. Brush the top with eggwash and punch holes alongside with a fork.
Place them into a 350°F / 180°C preheated oven for about an hour (330°F / 165°C for convection ovens). After about an hour it should come out with a golden brown top and tantalizing smell. Don't resist it!