Nut Roll

by Laura on March 29, 2013

in Desserts, Featured Recipe, Recipes

NutRoll1_350A perfect accompaniment with morning coffee, nice with afternoon tea, delicious with an after dinner drink — and, for the kids, a glass of milk. Nut roll is a family favorite, and brings back memories of my aunt’s nut and poppyseed rolls that would be delivered to our doorstep in the days before Easter. Here is a recipe shared with us by one of our readers, who enjoys sitting at the table, while her father crafts this long-time favorite.

Oven Temp: 350 degrees

Baking time: 35 minutes

 

Nut Filling


  • 1lb walnuts
  • 1 package of graham crackers
  • 1 C sugar
  • 1/2 C brown sugar
  • 1/2 stick (4 Tbsp.) margarine
  • 1/2 C + a little more of milk

 

Grind walnuts through a meat grinder, also grind one package of graham crackers. (one package, not one BOX) Add sugars and set aside.

Melt margarine into the milk and then blend together with nut mixture. Spread evenly in a casserole or other flat container so that it can be divided evenly into four.

 

Dough

  • 6 C all purpose flour
  • 2 sticks margarine
  • 1 C sour cream
  • 3 eggs (beaten in the blender)
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2oz cake of yeast
  • 1/2 C of milk
  • 1 additional Tbsp sugar
  • Raisins

 

Tip: Margarine seems to work better than butter

Mix dry ingredients (flour, salt, sugar) then slice “pats” of margarine into flour as it mixes. (I use a Kitchen Aid large mixer with hook attachment on slow speed)

While that mixes a bit combine 1/2 C of warm NOT hot milk, 1 T. sugar and the yeast crumbled into bits into a 2 or 3 cup measure or bowl. Mix up the ingredients well with a fork, and then put in a warm place for 5-10 minutes. (The sugar will help the yeast activate) I just leave it in the microwave while it’s off.

Then add sour cream to flour mixture and mix a short while, DON”T over mix. Then add 3 eggs that were blended on high and mix a short while again.

Now that the yeast mixture has had a few minutes to get moving, pour that into the dough mixture and keep mixer going at low speed. If the dough is coming out right, it will clean itself off the inside of the bowl and cling almost completely to the hook in a large ball. If it seems to sticky, sprinkle a little flour down into the bottom of the bowl.

Once dough has cleaned itself off, remove from bowl and separate into 4 equal pieces and set aside.

Using a rolling pin on a cutting board about 12″x18″, roll one of the balls of dough into an approximately 10″x14″ rectangle. Spread 1/4 of the nut mixture over the dough. If it isn’t spreading easily, heat the nut mixture some, and also dipping the spreader into a glass of warm water can keep it from sticking.

Once nuts are spread, sprinkle on a couple dozen raisins evenly spaced. Then roll the dough up and place in a slight crescent shape on greased cookie sheet slightly off center. Make second roll and place on same cookie sheet leaving a few inches between them. Move to a warm place and cover with a cloth to let them rise.

Once all four rolls have risen (approximately 30 min) brush on a beaten egg, just covering each roll lightly with egg wash. Then back for 35 minutes in a 350 degree oven. Half way through the baking time, rotate pan for even baking.

Poppy seed filling or prune filling can also be substituted. Using about 10 oz of canned filling will cover 1 roll.

 

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