Nut Roll: 10 Delicious Recipes to Try – Your Guide to Baking Perfection

Indulge in the rich, comforting flavors of a homemade Nut Roll, a beloved pastry that evokes memories of warmth and celebration. This timeless confection, often a staple in European bakeries and family gatherings, offers a delightful combination of soft, yeasted dough and a luscious, sweet nut filling. Whether you’re a seasoned baker or new to the art of pastry making, mastering this classic Recipe is a truly rewarding experience. Join us as we explore the steps to create a show-stopping nut roll that will impress everyone at your table.

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Quick Glance Summary

This classic Nut Roll recipe yields a beautifully golden, sweet yeast bread filled with a rich, aromatic walnut mixture. Perfect for holidays, special occasions, or a delightful weekend treat, it offers a satisfying balance of textures and flavors. With a bit of patience for the dough’s rise, you’ll be rewarded with a pastry that’s both impressive and incredibly delicious.

What You’ll Need

Gathering your ingredients beforehand ensures a smooth and enjoyable baking process. Here’s everything you’ll need to create this delectable Nut Roll.

For the Dough:
1 cup warm milk (105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
½ teaspoon salt
4-4 ½ cups all-purpose flour, divided

For the Nut Filling:
3 cups finely ground walnuts (or pecans, almonds)
1 cup granulated sugar
½ cup milk, heated
½ cup unsalted butter, melted
1 teaspoon vanilla extract
Pinch of cinnamon (optional, but highly recommended)

For the Egg Wash:
1 large egg, beaten

 

Preparation Instructions

Follow these detailed steps to bake a perfect Nut Roll. Patience is key, especially with the dough’s rising times, which are crucial for a light and airy texture in this traditional Recipe.

1. Activate the Yeast: In a large mixing bowl, combine the warm milk, yeast, and a pinch of the granulated sugar (from the dough ingredients). Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix the Dough: Add the remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix well. Gradually add the all-purpose flour, about 1 cup at a time, mixing until a soft, shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
4. First Rise: Place the kneaded dough into a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
5. Prepare the Nut Filling: While the dough is rising, prepare your filling. In a medium bowl, combine the finely ground walnuts, granulated sugar, hot milk, melted butter, vanilla extract, and optional pinch of cinnamon. Mix until all ingredients are well combined and the mixture is spreadable.
6. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle approximately 12×18 inches. Repeat with the second half of the dough.
7. Spread the Filling: Evenly spread half of the nut filling over each dough rectangle, leaving a ½-inch border clear around the edges.
8. Roll Up the Nut Rolls: Starting from a long side, carefully and tightly roll up each dough rectangle with the filling. Pinch the seams and ends firmly to seal the filling inside.
9. Second Rise: Carefully transfer the rolled nut rolls, seam-side down, onto a large baking sheet lined with parchment paper. Cover them lightly with plastic wrap or a kitchen towel and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
10. Preheat and Egg Wash: While the rolls are completing their second rise, preheat your oven to 350°F (175°C). Gently brush the tops of the risen nut rolls with the beaten egg wash.
11. Bake: Bake for 30-40 minutes, or until the nut rolls are golden brown and sound hollow when lightly tapped. If the tops begin to brown too quickly, you can loosely tent them with aluminum foil.
12. Cool: Once baked, remove the nut rolls from the oven and transfer them to a wire rack to cool completely before slicing and serving.

Fun Twists & Serving Ideas

Chocolate Swirl: Add 1/4 cup of melted dark chocolate to the nut filling for a decadent chocolate-nut flavor.
Spiced Almond Roll: Substitute walnuts with finely ground almonds and add a pinch of cardamom along with the cinnamon for an aromatic variation.
Fruit & Nut Fusion: Incorporate 1/4 cup of finely chopped dried apricots or cranberries into the nut filling for a touch of fruity sweetness and chewiness.
Citrus Zest Brightness: Add 1 teaspoon of orange or lemon zest to the nut filling to brighten the overall flavor profile.
Cream Cheese Frosting Drizzle: Once cooled, drizzle a simple cream cheese glaze (cream cheese, powdered sugar, milk, vanilla) over the top for an extra layer of sweetness and elegance.

FAQ

Q: Can I prepare the dough in advance?
A: Yes, you can prepare the dough, let it complete its first rise, then punch it down, cover it tightly, and refrigerate it overnight. The next day, let it come to room temperature for about 30-60 minutes before rolling it out and proceeding with the recipe.

Q: What kind of nuts are best for Nut Roll?
A: Walnuts are traditional, but you can also use pecans, almonds, or a combination of nuts. Ensure they are finely ground for the best texture in the filling.

Q: How do I store leftover Nut Roll?
A: Store leftover nut roll tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze slices for up to 2-3 months.

Q: Why isn’t my dough rising?
A: The most common reasons for dough not rising are inactive or old yeast, or the liquid being too hot (killing the yeast) or too cold (slowing yeast activity significantly). Ensure your warm milk is between 105-115°F (40-46°C).

Q: Can I use a stand mixer for the dough?
A: Absolutely! A stand mixer with a dough hook attachment will make the kneading process much easier. Knead on low speed for about 5-7 minutes until the dough is smooth and elastic.

Conclusion

Baking a homemade Nut Roll is a heartwarming journey that culminates in a truly spectacular treat. This detailed guide ensures you have all the tools and knowledge to create a pastry that’s not just food, but a piece of culinary art, rich in tradition and flavor. Don’t be intimidated by the steps; the reward of a fresh, tender nut roll, fragrant with spices and sweet nuts, is well worth the effort. Embrace the process, share the love, and enjoy every slice of this exquisite Recipe with your loved ones.

Recipe Note

For an extra soft and moist dough, ensure you don’t add too much flour during the kneading process. The dough should be soft and slightly tacky, but not sticky. Resist the urge to add more flour than necessary.