WALNUT NUT ROLL RECIPES

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POTECA NUT ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME



Poteca Nut Roll Recipe: How to Make It - Taste of Home image

My mother-in-law brought this recipe from Yugoslavia in the early 1900's. It was a tradition in her family to serve it for holidays and special occasions. Now it's my tradition. Family members often help roll our the dough and add the filling. —Mrs. Anthony Setta, Saegertown, Pennsylvania

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 1 coffee cake.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 teaspoon salt
1 large egg, room temperature, lightly beaten
1/4 cup shortening
3 to 3-1/2 cups all-purpose flour
FILLING
1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract, optional
4 cups ground or finely chopped walnuts
1/3 to 1/2 cup 2% milk
GLAZE (optional):
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.

Nutrition Facts : Calories 304 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 183mg sodium, CarbohydrateContent 30g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

NUT ROLL RECIPE • CIAOFLORENTINA



Nut Roll Recipe • CiaoFlorentina image

An Eastern European Christmas and Easter tradition, this nut roll recipe can be made with ground walnuts, pecans, hazelnuts, raisins and even a poppy seed filling.

Provided by Florentina

Categories     Baked Goods

Total Time 70 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 15

Number Of Ingredients 17

4 cups all purpose flour
1 stick butter ((you can use plant based))
3/4 cup warm milk ((you can use full fat cashew or coconut))
3/4 cup sour cream ((you can use dairy-free))
1 egg (large)
1 tsp sea salt
3 tbsp granulated sugar
1 packet instant yeast
3.5 cup nuts ((i used walnuts roughly chopped))
zest from 1 orange
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
3 tbsp butter
1 egg (beaten)
1 tsp water
1 egg

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. 

Nutrition Facts : Calories 523 kcal, CarbohydrateContent 58 g, ProteinContent 11 g, FatContent 29 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 61 mg, SodiumContent 267 mg, FiberContent 4 g, SugarContent 24 g, UnsaturatedFatContent 18 g, ServingSize 1 serving

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