ITALIAN NUT ROLL COOKIES RECIPES

Steps:

• To the bowl of your kitchen aid mixer add the flour, butter, milk, sour cream, 1 egg, sea salt, yeast and 3 tbsp sugar. Mix to combine well and knead a few minutes until a smooth dough forms. The dough shouldn’t stick to the bowl.
• Cover loosely with plastic wrap and allow to rise in a warm place for at least 1 hour.
• Meanwhile Make the Nut FillingMelt the butter in a large skillet and add sugars. Stir to combine well and remove from heat. Mix in the chopped nuts, vanilla extract, orange zest and allow to cool completely. Beat 1 egg and mix it with the cooled off nut roll filling. Set aside.
• After the dough has risen for 1 hour dump it on a lightly floured surface and cut it in 2 equal pieces.
• Sprinkle some flour on top of the dough and using a rolling pin roll the dough into a thin rectangle that you are comfortable rolling and working with.Spread half of the filling on top of the dough within 1/2 inch from the edges.
• Beat the egg with the water to make the egg wash and brush the edges of the dough. Gently start rolling the dough into a log starting with the long side. Pinch the ends and tuck underneath the roll. 
• Layer a large baking sheet with parchment paper and lay the nut roll on top.
• Repeat the process with the remaining dough and filling and place the second roll on the baking sheet about 5 inches away from each other.
• Cover loosely with a tea towel and allow to rise for another 40 minutes.
• Meanwhile preheat tour oven to 350 “F 
• Brush the logs with the egg wash and bake in the preheated oven for 34 to 45 minutes until golden brown on top.
• Transfer to a cooling rack and allow to cool off completely before slicing them. Garnish with powder sugar and serve. 

Steps:

• Add yeast to milk and water. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
• Heat the ingredients for the filling together, blend well and let cool.
• When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.
• Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
• Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes.
• Bake at 350 degrees F for 25 minutes or until golden brown.
• ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor.