How To Prevent Nut Rolls From Splitting

Grandma's Nut Whorl Recipe makes a succulent sweet bread filled with ground walnuts. Homemade Slovak nut rolls are perfect for the holidays and traditional for both Christmas and Easter.

Jump to:

• Ingredients
• How to Brand Nut Rolls
• Baking Time
• How to Store
• Variations
• Helpful Tips
• Recipe
• Reviews

My grandma baked these absolutely amazing homemade nut rolls every yr for Christmas and Easter. Baba was from Pittsburgh and made the Best pierogi, cabbage rolls (halupki), haluski and fried bologna sandwiches!

This Slovak nut rolls recipe has been in the family for a long fourth dimension. And, even though I say Slovak nut roll recipe, it's like to a Polish nut curl, Ukrainian nut ringlet, Russian nut ringlet and Hungarian nut roll.

Same thought different names! You'll find different names and recipes throughout Eastern Europe. I guess you tin fifty-fifty call these Pittsburgh nut roll or Pennsylvania nut ringlet!

And, even though it'southward an old family recipe, it's gone through changes throughout the years -- generally to utilize modern ingredients. I've made it even easier by using my stand mixer!

If you lot've never made homemade nut bread earlier, don't be discouraged if they aren't perfect the offset fourth dimension. Information technology takes practice, a lot of patience and a lot of love!

However, this nut curlicue recipe is fairly forgiving, and the dough is always perfect!

Ingredients

You just need a few simple ingredients for this nut roll recipe. You can find them in the grocery store or online:

• Milk -- I use ii percent
• Agile dry out yeast -- not instant yeast
• Sugar -- granulated sugar
• Salt
• Butter -- softened for dough, melted for filling
• Sour cream -- makes the dough squeamish and soft!
• Large eggs -- beat them slightly start
• All purpose flour
• Walnuts -- footing
• Ground cinnamon

How to Brand Nut Rolls

First, yous start off with the yeast. Heat the milk in a minor bowl until it's between 100 to 110 degrees F. Then, dissolve the yeast in the warm milk, forth with 1 teaspoon of sugar.

Pour the yeast mixture into the bowl of a stand mixer. Place the dough hook on the mixer.

If you don't accept a stand mixer, you can brand dough in a big bowl instead.

Add the slightly beaten eggs, softened butter, sour foam, sugar and 1 cup of flour, and turn the mixer on medium speed. Gradually, add together ii more cups of flour, and let the mixer practice the piece of work!

You might notice the dough working its way up the dough hook, so but scrape it off with a fork. You tin can also scrape whatever flour from sides of the basin with a spatula.

Add two more cups of flour, and go on mixing. If the dough is still wet and very gummy, y'all can add together a fiddling more flour until information technology starts to pull away from the sides of the bowl.

The dough will be slightly sticky, and that's fine. You don't want the dough to be besides dry. You should be able to form it into a smooth brawl.

Now, identify the dough into a well greased bowl -- large mixing bowl, and comprehend it with foil greased with butter. You tin employ the one on your stand mixer or a Dutch oven.

Let the dough rise in a warm place. If your oven has a proof setting, you can use that to help the dough ascension. I commonly plow the oven on to starting time heating it up a little and then turn it off before placing the dough inside.

Let the dough rise for one hour. Information technology should double in majority, which is why y'all demand to grease the foil before covering it!

While the dough is ascension, you tin can make the walnut filling. Get-go by crushing the walnuts in a food processor or in a zip top pocketbook, using a mallet or rolling pin.

The walnuts should be pretty finely basis, simply they don't take to be super fine. Add the ground nuts to a mixing bowl. Then, mix in saccharide, cinnamon, melted butter and milk.

Now, check your dough. It should be double the size, and then dial it down.

Then, separate dough into 4 equal portions in the bowl. A pastry cutter or dough cutter makes this easier.

Add a little flour to a clean surface. I similar using silicone mats, only a cutting lath or your counter is fine.

Place 1 piece of the dough on the flour, and cover the bowl and so the remaining dough doesn't dry.

Coil dough out in a rectangle, about 12 inches past 10 inches and almost ¼ inches thick.

Take 1 cup of nut filling, and sprinkle it evenly over the dough. You lot want to go out a edge, near ½ inch or and so, around the edges.

I discover it easier to press the nut filling gently with your fingers out and then that it'southward nice and even. You don't want to tear the dough past using a spatula or knife.

Flip the dough and then that the long side is facing you. And then, gently lift the edge upwards and over the filling tightly.

If you have ever fabricated cinnamon rolls, information technology'south the aforementioned procedure.

Roll the dough, going from the heart to the ends and back until you reach the other edge. Grandma called this jelly roll manner. The seam side should be downward.

So, compression the edges of the roll together, and constrict the ends underneath, pressing tightly to seal them.

Identify the nut coil on a baking canvass lined with parchment paper or aluminum foil. Repeat the process until all iv nut rolls are formed.

You can bake 2 rolls on a large baking sheet at one time. For proofing, grease both the prepared baking sheets and the foil to cover the rolls with butter.

Comprehend with greased foil, and allow to ascension for thirty minutes. You can preheat the oven to 350 degrees while the dough is ascension.

If you'd like, you tin do an egg launder for an even aureate brownish color.

Baking Time

Broil the nut rolls, uncovered, for 30 to 35 minutes in a 350 degree oven. Every oven is different.

You lot can check for doneness past tapping the top of the curlicue. If information technology sounds hollow, it's washed. You tin can likewise cheque the temperature -- it should be at to the lowest degree 160 degrees.

Allow the nut rolls to absurd completely before slicing, and slice them about ane inch thick when serving.

How to Store

Shop whole, uncut nut rolls wrapped in aluminum foil. Brand sure information technology'due south cooled down first. Store sliced nut breadstuff on a plate covered tightly with plastic wrap.

You can leave the nut rolls at room temperature if your house is cool, and if you're going to use up the bread within 3 days.

For longer storage, wrap the bread in plastic wrap and and then over again in aluminum foil, and store it in the freezer. it will go on for iii months.

I don't recommend freezing raw dough. It's just not the same.

Variations

The best way to vary your nut rolls is to use your favorite unlike fillings!

Instead of the sugariness walnut filling, apply dissimilar basics, such every bit pecans. You can besides use fruits, such equally apricots or prune (lekvar). Some people even add together applesauce to the nut filling!

Calculation raisins to the filling, or sprinkling a little bit of orange zest on top, is also succulent!

Sometimes, I use the same dough I use for the nut rolls to brand makowiec, a Polish pastry roll made with a poppy seed filling. We call them poppyseed rolls.

For a sweeter treat, add a glaze on meridian of the rolls. A sweet apple glaze is popular for this.

Helpful Tips

Dough is too sticky - As with all yeast doughs, the atmospheric condition may affect the nut roll dough. If the humidity is high, the dough may demand more than flour.

Dough is too dry - If it's cold and dry out out, you may need less flour. That's why you should always gradually add flour instead of adding it all at once.

Dough cracks or splits - If your nut rolls split open while baking, there may be as well much filling or the dough was as well dry out or didn't ascent. It may not look adept, simply it should taste fine!

Recipe

Grandma's Nut Roll Recipe

Grandma'south Nut Roll Recipe makes a delicious sweet bread filled with basis walnuts. Homemade Slovak nut rolls are perfect for the holidays and traditional for both Christmas and Easter.

Cook Mode Preclude your screen from going nighttime

Prep Time 15 mins

Cook Time xxx mins

Ascension fourth dimension ane hr 30 mins

Total Time two hrs 15 mins

Course Breadstuff

Cuisine European American, Smooth, Russian, Slovak, Ukrainian

Servings 30

Calories 292 kcal

• Stand mixer

Dough

• ½ cup milk
• two packets active dry yeast ¼ ounces each
• ½ cup sugar
• ane teaspoon salt
• 1 cup butter softened, room temperature
• 1 loving cup sour foam
• 3 large eggs lightly browbeaten
• 5½ cups all purpose flour plus more than for rolling out

Filling

• 1 pound walnuts, ground about 4 cups
• ¼ cup milk
• two tablespoons butter, melted
• 1 cup sugar
• 1 teaspoon basis cinnamon

Dough

• In a small bowl, oestrus the milk to 100° to 110° F, and dissolve yeast in milk, along with i teaspoon sugar

• Add yeast mixture to bowl of stand mixer, and add carbohydrate, salt, butter, eggs, sour cream and i loving cup flour

• Mix with dough claw on medium speed, then gradually add 2 more than cups of flour

• Add ii more cups of flour, (for total of 5 cups) and mix until dough separates from sides of bowl. You may accept to scrape it off the hook and scrape flour from the sides during mixing process.

• Dough should be slightly sticky but non wet. You can add another ½ cup to 1 cup of flour if necessary

• Form dough into ball with your hands. Place in buttered mixing bowl, and comprehend loosely with buttered aluminum foil. Allow to rise in warm place for one hr

• While dough is rise, make the filling

• After dough has risen, dial down with your fist. Cut the dough into four equal pieces

• Place dough on lightly floured surface, and gently roll out in rectangle, nigh 12 x10 and ¼ inch thick

• Sprinkle walnut filling evenly over dough, and printing lightly on dough, leaving well-nigh a ½ inch edge on all sides.

• With long end facing you, start rolling edge of dough tightly up and over the filling, starting in the center and moving to the sides. Curl completely over filling, stopping with seam side down. Pinch edges together, and constrict underneath roll

• Place on prepared baking sheet, covered with parchment newspaper or foil. Repeat until all nut rolls are formed, and allow to ascension for 30 minutes, covered with greased foil

• Preheat oven to 350°

• Bake nut rolls for 30 to 35 minutes or until top is aureate brown and sounds hollow when tapped. Temperature should be above 160°

• Allow to cool completely earlier slicing and serving

Filling

• Add ground walnuts to a mixing bowl, and mix in sugar, milk, melted butter and cinnamon

• Mix until walnuts course a paste

Makes 4 nut rolls.

You may demand upward to 6 cups of flour if dough needs information technology, only beginning out with 5. Encounter postal service for more info.

You can make an egg wash to castor over tops of bread before blistering if desired. But mix 1 egg with ane teaspoon water, and brush over rolls earlier baking.

Nutrition information is estimated. Please do your ain adding to fit special diets.

Serving: 2 pieces Calories: 292 kcal Carbohydrates: thirty one thousand Protein: vi g Fatty: 18 chiliad Saturated Fat: 6 g Polyunsaturated Fatty: 8 g Monounsaturated Fat: 3 thousand Trans Fatty: 1 g Cholesterol: 37 mg Sodium: 149 mg Potassium: 110 mg Fiber: 2 yard Sugar: 11 one thousand Vitamin A: 249 IU Vitamin C: ane mg Calcium: 31 mg Fe: two mg

These tasty walnut rolls are non only a delicious care for, just also a beloved family tradition--My kids dear this vacation tradition, and we brand them every Christmas time in my business firm.

I am so excited to finally share Grandma'southward nut roll recipe, as my copy of the recipe Grandma had is very well worn!

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Source: https://www.meatloafandmelodrama.com/nut-roll-recipe/

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