Difference between revisions of "Nut Roll"
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{{recipesummary|Dessert recipes|Makes Six Rolls <br/>About 10 Servings Per Roll|Prep: ~ 4 Hours <br/>Baking: ~ 40 Minutes|3}} | {{recipesummary|Dessert recipes|Makes Six Rolls <br/>About 10 Servings Per Roll|Prep: ~ 4 Hours <br/>Baking: ~ 40 Minutes|3}} | ||
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An Eastern European dessert that goes by many various names, but is often translated as ''Nut Roll'' in English. This variation is a | An Eastern European dessert that goes by many various names, but is often translated as ''Nut Roll'' in English. This variation is a | ||
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===Bread Ingredients=== | ===Bread Ingredients=== | ||
| − | *4 [[ | + | *4 [[Egg|Egg yolks]] |
| − | *1 cup (240g) [[ | + | *1 cup (240g) [[Baking sugar|Sugar]] |
| − | *½ (120g) cup [[ | + | *½ (120g) cup [[butter|butter]] |
| − | *½ pound (225g) [[ | + | *½ pound (225g) [[Shortening|shortening]] |
| − | *8 cups (1900g) [[ | + | *8 cups (1900g) [[Flour|flour]] |
| − | *2 cups (480ml) [[ | + | *2 cups (480ml) [[Milk|scalded milk]] |
| − | *1 tbsp. [[ | + | *1 tbsp. [[Salt|Salt]] |
| − | *1½ tsp. [[ | + | *1½ tsp. [[Vanilla|Vanilla]] |
| − | *3 envelopes [[ | + | *3 envelopes [[Yeast|dry yeast]] |
==Nut Filling Ingredients== | ==Nut Filling Ingredients== | ||
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=== Other Notes === | === Other Notes === | ||
| − | {{wikipedia|Nut roll}} | + | {{wikipedia::|Nut roll}} |
*Nut Roll freezes well up to six months after being baked. | *Nut Roll freezes well up to six months after being baked. | ||
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| − | [[Category:Dessert | + | <references/> |
| − | + | [[Category:Dessert Recipes|{{PAGENAME}}]] | |
| − | [[Category:Bread | + | [[Category:Bread Recipes|{{PAGENAME}}]] |
| − | + | [[Category:Nut Recipes|{{PAGENAME}}]] | |
| − | [[Category:Nut | ||
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[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 04:40, 15 May 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: This recipe is missing some ingredients and procedure |
| Nut Roll | |
|---|---|
| Category: | Dessert recipes |
| Servings: | Makes Six Rolls About 10 Servings Per Roll |
| Time: | Prep: ~ 4 Hours Baking: ~ 40 Minutes |
| Difficulty: |  |
An Eastern European dessert that goes by many various names, but is often translated as Nut Roll in English. This variation is a traditional Slovakian version of walnuts, and coffee.
Contents
Bread
Ingredients
Bread Ingredients
- 4 Egg yolks
- 1 cup (240g) Sugar
- ½ (120g) cup butter
- ½ pound (225g) shortening
- 8 cups (1900g) flour
- 2 cups (480ml) scalded milk
- 1 tbsp. Salt
- 1½ tsp. Vanilla
- 3 envelopes dry yeast
Nut Filling Ingredients
Procedure
- Dissolve yeast in 1 cup lukewarm milk. Mix well.
- Add sugar, shortening and salt to mixture; cool.
- Beat egg slightly, and add to mix. Then add yeast.
- Put 1/2 of flour in bowl, add lukewarm mixture to flour slowly. Mix well.
- Add the second half of flour so as to knead without sticking.
- Cover and place somewhere warm; let rise until double in bulk (approximately 2 hours).
- Knead dough slightly to get out puffiness.
- Divide into 6 parts; let stand 10 minutes.
- Roll out dough, spread with Nut Filling Mixture. Roll bread tightly so mixture forms a "swirl"
- Place bread on greased baking sheet; let rise for 1 hour.
- Brush top of each roll with slightly beaten egg.
- Bake in 350 Degrees (180c) oven for 35-40 minutes.
- Take out of oven, brush with melted butter.
Other Notes
- Nut Roll freezes well up to six months after being baked.
