Nut Roll
Indulge in a slice of tradition with this decadent Nut Roll recipe, a classic pastry perfect for holidays or special occasions. Featuring a soft, buttery yeast dough rolled around a sweet and aromatic walnut filling enriched with brown sugar, cinnamon, and a hint of vanilla, this treat combines comforting flavors with an impressive presentation. The recipe includes simple yet effective techniques like kneading and rolling, ensuring a tender texture and even filling distribution. Finished with a glossy egg wash, the golden-brown exterior offers a stunning contrast to the nutty, spiced interior. Ready in under two hours, this show-stopping dessert makes 12 servings—ideal for sharing with loved ones. Perfect for keywords like "homemade nut roll," "yeast dough pastry," and "classic holiday dessert," this recipe is a must-try for baking enthusiasts.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2 teaspoons Active dry yeast
- 1 cup Whole milk
- 2 large Eggs
- 0.5 teaspoon Salt
- 2 cups Ground walnuts
- 1 cup Brown sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 0.25 cup Heavy cream
- 1 large Egg yolk
- 1 tablespoon Water
Instructions
In a small saucepan, warm the milk over low heat until it reaches about 110°F. Remove from heat and stir in the yeast until dissolved. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine 4 cups of flour, sugar, and salt. Add the softened butter and mix until crumbly.
Beat the eggs in a separate bowl and then add them to the flour mixture along with the yeast mixture. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough rises, prepare the filling by mixing the ground walnuts, brown sugar, cinnamon, vanilla extract, and heavy cream in a medium bowl until it forms a spreadable paste.
Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion into a rectangle about 1/4-inch thick.
Spread half of the nut filling evenly over each dough rectangle, leaving a 1-inch border around the edges. Roll each rectangle tightly into a log, starting from the long side, and seal the edges by pinching them closed.
Place the rolls, seam side down, onto a parchment-lined baking sheet. Cover them loosely with a towel and let them rise for another 30 minutes.
Preheat your oven to 350°F.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the egg wash over the tops of the nut rolls.
Bake the rolls in the preheated oven for 35-40 minutes, or until golden brown.
Allow the nut rolls to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
5650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.3 g | 384% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 894 mg | 298% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 659.0 g | 240% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 261.2 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 852 mg | 66% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 2459 mg | 52% | |
*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.
