Moldavian Sweet Rolls
Indulge in the irresistible charm of Moldavian Sweet Rolls, a traditional Eastern European treat that combines a soft, buttery dough with a rich, nutty filling of walnuts and raisins. These spiraled delights are made with simple pantry staples like flour, sugar, and milk, elevated by the fragrant touch of vanilla and a golden milk glaze. Handcrafted and braided into beautiful shapes, these rolls boast a perfect balance of fluffy interiors and golden-brown exteriors. Ideal for breakfast, tea-time, or dessert, they are finished with a delicate dusting of powdered sugar for a sweet, elegant touch. Whether enjoyed warm from the oven or at room temperature, they promise a delightful journey into Moldavian culinary heritage.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Milk
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 10 grams Active dry yeast
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 30 grams Powdered sugar
- 100 grams Walnuts (finely chopped)
- 50 grams Raisins
- 1 tablespoon Vegetable oil
- 2 tablespoons Milk (for brushing)
Instructions
Warm the milk until it is lukewarm (about 37°C/98°F). Add 1 tablespoon of granulated sugar and the active dry yeast, stirring to combine. Let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Set aside.
In a separate bowl, whisk together the eggs, melted butter, remaining sugar, and vanilla extract.
Pour the yeast mixture and the egg mixture into the bowl with the flour. Mix with a wooden spoon or your hands until a dough starts to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. If the dough is sticky, add a small amount of flour, 1 tablespoon at a time.
Lightly oil a large bowl with the vegetable oil. Place the dough inside, cover with a clean kitchen towel, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
Meanwhile, prepare the filling by mixing the chopped walnuts, raisins, and powdered sugar in a small bowl. Set aside.
Once the dough has risen, punch it down to release air. Divide it into 12 equal portions and roll each portion into a ball.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Working with one ball at a time, roll it out into a thin oval or rectangle. Sprinkle some of the walnut-raisin filling evenly across the surface.
Roll up the dough tightly like a jelly roll, then twist it gently into a spiral or braid shape. Place each shaped roll onto the baking sheet. Repeat with the remaining dough and filling.
Cover the rolls with a clean towel and let them rise for 20–25 minutes.
Brush the tops of the rolls with milk to help them brown beautifully in the oven.
Bake for 20–25 minutes, or until the rolls are golden brown and fragrant.
Let the rolls cool slightly before serving. Dust with powdered sugar, if desired, for extra sweetness and presentation.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 15.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 167 mg | 4% | |
*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.
