Nut Roll Recipe

Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!

As I lately have a little time, I had been looking on the web yesterday. Looking to find new, stirring thoughts, inspirational meals that I have never tasted before, to delight my family with. Looking for quite some time but could not come across any interesting stuff. Right before I thought to give up on it, I discovered this scrumptious and easy treat by chance. The dessert seemed so scrumptious on its snapshot, it called for prompt actions.

It had been not difficult to imagine just how it is created, how it tastes and just how much my hubby will probably love it. Mind you, it is extremely simple to please the guy when it comes to treats. Anyhow, I got into the website: Suncakemom and used the comprehensive instuctions which were coupled with impressive images of the procedure. It really makes life less difficult. I could imagine that it is a bit of a inconvenience to shoot pics in the midst of cooking in the kitchen as you may normally have sticky hands and so i pretty appreciate the commitment she devote to build this post and recipe easily implemented.

That being said I’m encouraged to present my own, personal formulas similarly. Appreciate your the thought.

I was fine tuning the original mixture create it for the taste of my loved ones. Need to mention that it was a great success. They enjoyed the flavour, the structure and enjoyed having a sweet such as this in the middle of a stressful workweek. They quite simply asked for more, many more. Thus next time I am not going to commit the same miscalculation. I am going to double the amount to get them delighted.

This nut roll recipe was first appeared on SunCakeMom.

Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.

Mix flour with the butter and sweetener.

Add the yeast and milk if haven’t been added before.

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 rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.

Walnut filling:

Mix all the ingredients together and let it sit in the fridge until the dough is ready.

Poppy seed filling:

Mix all the ingredients together in a saucepan.

On the stove top 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. Place it next to the walnut filling until waiting for the dough to raise.


Dust the work surface with flour then divide the dough into 4 parts.

Butter the baking tray or cover it with parchment paper.

Work with one piece at a time roll out the dough into a 1/8″ / 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.

Place them into the buttered or parchment papered baking tray.

Repeat until the filling and dough runs out which should be after 3 more nut rolls.

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!