Very easy to prepare roll and very tasty! The only thing you have to spend is walnuts, but the amount of filling can be reduced by half. it great dessert for a cup of tea and a cup of coffee. But as for me, it is best to eat it with warm milk :)
I got 3 rolls of a decent size. But you can roll out the dough thicker, make the rolls shorter, etc. Everything is up to you. First, it is better to make the filling and only then do the dough.
I made the dough according to my favorite recipe, for step by step recipe and explanations of mercy I ask for. Here, too, I will leave the recipe, but it will be short.
For test:
- 1 tbsp instant dry yeast
- 2 tbsp Sahara
- 3 tbsp flour
- 300 ml warm water or milk
- 1 tsp salt
- 1/3 cup vegetable oil
- 2-2.5 cups flour
For filling:
- 150 ml milk
- 500 gr shelled walnuts
- 200 gr sugar
- 80 ml honey
- zest of half a lemon
- 1 tsp vanilla sugar or 1/2 tsp. vanilla extract
For lubrication: 1 egg
In a bowl, mix water (or milk), sugar and flour. Dissolve yeast in this mixture. Cover with a clean towel and leave in a warm place for 15 minutes. Add salt and oil. Gradually add flour and knead the dough so that it does not stick to your hands. Leave for another 15 minutes, the dough should increase by 1.5-2 times.
For the filling, heat milk with sugar and honey over low heat. Do not bring to a boil, you just need to dissolve the sugar and honey.
Chop nuts. You can use a blender, meat grinder or knife. Without fanaticism, nuts should not turn into flour.
Pour the hot milk mixture into the nuts. Mix well to make homogeneous mass. Cool down a bit.
Divide the dough into 3-4 parts (also mentally divide the filling). Roll out each into a rectangular layer (if possible) with a thickness of 0.5 cm. Put the filling on the dough, smooth it out, not reaching a couple of centimeters to the edges. Wrap the short edges over the filling (these will be the ends of the roll)
Roll along the long side.
Place the rolls on a greased or lined baking sheet. parchment paper, seam down. Cover them with a towel and leave for 15-20 minutes in a warm place to rise slightly. Then prick them lengthwise with a toothpick or wooden splinter so that they do not crack during baking. Whisk the egg in a cup or bowl and grease the rolls with it.
Send the rolls to the oven, preheated to 200 degrees, for about 20 minutes. They should be browned, as in the photo. If this happens before the indicated time, feel free to pull them out so that they do not burn. Do the same if the time is up, and the rolls have not yet become golden and ruddy, i.e. wait until they get a nice color.
Remove the rolls from the oven, cover with a towel and let cool. And then you can cut and serve.
Enjoy your meal!
The pleasant taste of a soft and crumbly dessert will delight children and adults. Your guests will surely appreciate the aroma of fresh pastries and their attractive appearance.
Roll recipe:
- Grate the frozen butter and then mix it into the flour.
- Add 100 g of sugar, salt, 2 eggs, vanilla and sour cream to the products.
- Knead the dough and roll out a layer 0.5 cm wide.
- Dry the nuts in a well-heated frying pan without oil for 3-4 minutes. After that, grind them with a blender and mix with the remaining sugar.
- Spread the filling on the base in an even layer.
- Roll up the workpiece and brush the surface with a beaten egg.
- Cook the treat for 30 minutes at 180 degrees.
Before serving, baked goods need to cool slightly and decorate. powdered sugar. After that, cut it into pieces and bring it to the table.
nut roll recipe
Delicious dessert with crispy crust and original filling can be cooked on a fast day.
Baking Recipe:
- Sift into a deep bowl 180 g of wheat and 250 g of any whole grain flour. Add 60 g sugar and 10 g lemon zest.
- Pour into the dry mix 120 g olive oil and 80 g of boiled water.
- Knead the dough, wrap it up cling film and refrigerate for 30 minutes.
- Pour boiling water over 30 g of almonds, then pour over the nuts cold water and peel them off.
- Dry the blanks in the oven or in a pan along with 30 g walnuts and 30 g of hazelnuts.
- 30 g raisins, 30 g dried cherries and 3 dried figs rinse under running water, and then steam the products in boiling water. Squeeze and dry them.
- Finely chop the figs and chop the nuts with a knife.
- 1 apple, peeled and grated coarse grater. Mix it with nuts, dried fruits and 30 g of sugar.
- Roll out the dough to a thickness of 0.5 mm on a silicone mat or towel. Lay out the filling, sprinkle it with ground cardamom, cinnamon and lemon zest. Add all spices to taste.
- Roll up the workpiece with a rug or towel. Transfer the workpiece to a baking sheet and send it to the oven preheated to 180 g. Bake the treat for 30-35 minutes.
Cool the finished roll on a wire rack and serve.
Sweet desserts with nuts can be prepared on ordinary and holidays.
Today we will tell you how to prepare a nut filling for a roll. Baking turns out to be unusually tasty, fragrant and everyone will be delighted with your culinary skills.
Nut stuffing for yeast dough roll
Ingredients:
- walnuts - 245 g;
- fresh cherries or raisins - to taste;
- flower honey - 3.5 tbsp. spoons.
Cooking
So, we free the walnuts from the shell, twist the kernels through a meat grinder and pour into a bowl. Add chopped pitted cherries or steamed raisins. We fill everything with honey and mix thoroughly. The nut filling is ready and you can start kneading for the roll.
Recipe for nut filling for roll
Ingredients:
- flour - 220 g;
- sugar - 205 g;
- butter - 205 g;
- walnuts - 215 g.
Cooking
For the filling, sift the flour, pour a thin layer on hot pan and, stirring with a spatula, fry it until light brown. After that, pour the flour into a cup and cool. Butter rub on a coarse grater, add sugar and mix. Brown the peeled nuts in a dry frying pan and mix with the butter mixture and flour. We use the finished filling as a filler for the roll.
Walnut filling with apples for a sweet roll
Ingredients:
- sugar - 175 g;
- ground cinnamon - 10 g;
- butter - 105 g;
- egg - 1 pc.;
- walnuts - 175 g;
- apple - 75 g.
Cooking
Pour sugar into a saucepan ground cinnamon, add butter and egg. We put the dishes on a slow fire and cook until thickened. Then remove from the stove, introduce gently chopped nuts and diced apples. Mix thoroughly and leave the filling at room temperature.
Poppy-nut filling for roll
Ingredients:
- walnuts - 105 g;
- raisins - 55 g;
- dry poppy - 75 g;
- water - 285 ml;
- sugar - 85 g;
- ground cinnamon - a pinch;
- lemon zest - 1 teaspoon;
- semolina - 10 g.
Cooking
We wash the poppy, fill it with water and boil for half an hour under the lid. Then we drain the remaining liquid and twist the poppy seeds with sugar through a meat grinder. Soak the raisins for 10 minutes in warm tea, and then dry them. Brown the nuts in a dry frying pan and chop with a rolling pin. Grind the lemon zest on a grater and mix with a spoonful of sugar and cinnamon. Now combine all the ingredients in a bowl and mix well.
How to make a nut filling for a roll?
Ingredients:
Cooking
Pour milk into a bowl, add sugar, honey and heat over low heat. Then pour the ground nuts with a hot mixture, add chopped on a grater lemon peel, vanillin and knead the nut filling.
I offer you, dear readers, a recipe from Victoria - a delicious yeast roll with nut filling.
We have already baked Christmas roll with poppy seeds, it will turn out great with pitted cherries, and jam, and now - with nuts! Try new recipe and compare which toppings you like best! Author's word...
8-10 servings
Dough Ingredients:
- 0.5 l. milk;
- 200 gr. margarine;
- 3 eggs;
- 1. Art. Sahara;
- 1 tsp salt (without top);
- 1 sachet of dry yeast (Saf-moment);
- 1 kg of flour;
- Vanillin on the tip of a knife;
- 1 coffee spoon of vodka.
Filling Ingredients:
- Nuts - 200g.
Cooking method:
- First, let's prepare the products. Since we have yeast dough, the products must be room temperature We take a bowl with high sides (or deep enough, because the dough will rise in it) sift about 0.7 kg of flour.
- No matter how fresh the flour is, it must be sifted:
- firstly, it is saturated with oxygen, which is simply necessary for yeast,
- secondly, we will clean it of lumps and unnecessary debris
- We make a dry mass. Mix yeast with flour.
- Add margarine and grind everything well with a spatula (or with your hands).
- There the sugar and salt, mix again.
- And now the secret from my grandmother: we dissolve vanillin in a spoonful of vodka, we fix the aroma.
If you take homemade eggs, then it is better to grind them with our dry mass too (the yolks are fatty and small lumps can turn out).
- Add milk and knead the dough.
- We leave the dough to rise (covered with a towel), proceed to the filling.
- We clean the nuts, if there are peeled ones - class! Nuts can be dried for ten minutes in the oven, and then crushed in a towel with a rolling pin. Or take a mortar and grind in it.
- The dough has risen, gently knead and divide into 6 parts. If you do not have time to bake 6 rolls, spread the dough in plastic bags and hide in the refrigerator, bake for a week.
- Roll out the dough into a rectangle.
- Sprinkle with nuts and roll up.
- Beat the egg separately and grease the roll, pierce the top layer with a toothpick (3-5 holes so that it is the same width as the rest).
- Bake in the oven, preheated to 200 degrees, 35-40 minutes.
- Take it out of the oven and be sure to let it cool down. That's my whole recipe!
