Hungarian Nut Rolls
Indulge in the irresistible flavors of Hungarian Nut Rolls, a classic Eastern European pastry that beautifully blends buttery, flaky dough with a rich, sweet walnut filling. Perfect for special occasions or holiday celebrations, these golden rolls are crafted with a yeast-based dough enriched with sour cream and eggs, ensuring a tender and melt-in-your-mouth texture. The filling, made with finely ground walnuts, powdered sugar, melted butter, and a touch of vanilla, rolls seamlessly into each layer, creating swirls of nutty goodness in every bite. After a second rise, a brush of egg wash gives these rolls a glossy, bakery-style finish. Serve them sliced to showcase their stunning layers and pair with coffee or tea for the ultimate indulgent treat. Whether you're honoring tradition or exploring something new, these homemade Hungarian Nut Rolls will impress at your table.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.75 cup Warm milk (about 110°F/45°C)
- 0.5 cup Sour cream
- 3 Eggs
- 0.5 teaspoon Salt
- 2 cups Ground walnuts
- 1 cup Powdered sugar
- 0.25 cup Butter (melted)
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 1 Egg (for egg wash)
Instructions
In a small bowl, dissolve the active dry yeast in the warm milk. Let sit for 5 minutes until foamy.
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Add the sour cream, eggs, and foamy yeast mixture to the flour and butter mixture. Mix until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling by mixing the ground walnuts, powdered sugar, melted butter, vanilla extract, and 2 tablespoons of milk in a medium bowl. The mixture should be spreadable but not too runny.
Once the dough has risen, punch it down and divide it into four equal portions. Roll each portion into a rectangle approximately 12 inches by 8 inches.
Spread a quarter of the walnut filling evenly over each rectangle, leaving a small border around the edges to seal the rolls.
Carefully roll up each rectangle from the long side, jelly-roll style, and pinch the seams and ends to seal.
Place the rolls seam-side down on greased baking sheets. Cover with a clean kitchen towel and let rise again for 30 minutes.
Preheat your oven to 350°F (175°C).
Brush the rolls with the egg wash (1 beaten egg) to give them a golden, shiny finish.
Bake in the preheated oven for 35-40 minutes, or until golden brown and cooked through.
Allow the nut rolls to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
6058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.6 g | 451% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 642.0 g | 233% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 244.5 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 871 mg | 67% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
