Licia Bobesha Recipes Recipe For Nut Roll

Recipe For Nut Roll

Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!

As I most recently have some time, I was browsing on the internet a few days ago. Trying to find fresh, intriguing tips, inspirational recipes that I have never tested before, to delight my family with. Searching for quite some time yet couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I discovered this fabulous and simple treat simply by chance. The dessert looked so scrumptious on its photo, that called for immediate action.

It had been not so difficult to imagine how it is created, its taste and just how much my hubby is going to enjoy it. Mind you, it is rather easy to keep happy the guy when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I visited the page: Suncakemom and simply followed the step-by-step instuctions that had been accompanied by superb snap shots of the method. It really makes life faster and easier. I can imagine that it’s a slight effort to take pics in the middle of baking in the kitchen as you most often have sticky hands so I sincerely appreciate the time and energy she put in for making this blogpost .

With that in mind I am inspired to present my own, personal dishes in a similar fashion. Thanks for the concept.

I was fine tuning the original mixture create it for the taste of my loved ones. I must mention it turned out a terrific outcome. They loved the flavour, the thickness and loved getting a treat like this in the middle of a lively workweek. They ultimately demanded lots more, many more. Hence the next occasion I’m not going to make the same miscalculation. I am gonna double the quantity .

This Nut Roll Hungarian post was made possible by SunCakeMom

Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.

Mix flour with the butter and sweetener.

Add the yeast and milk if haven’t been added before.

Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.

Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.

Walnut filling:

Mix all the ingredients together and let it sit in the fridge until the dough is ready.

Poppy seed filling:

Mix all the ingredients together in a saucepan.

On the stove top bring the milk to boil in low temperature while stirring continuously.

Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.


Dust the work surface with flour then divide the dough into 4 parts.

Butter the baking tray or cover it with parchment paper.

Work with one piece at a time roll out the dough into a 1/8″ / 3mm high rectangular shape the length of our baking tray.

Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.

Roll the dough up.

Place them into the buttered or parchment papered baking tray.

Repeat until the filling and dough runs out which should be after 3 more nut rolls.

Brush the top with eggwash and punch holes alongside with a fork.

Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)

After about an hour it should come out with a golden brown top and tantalizing smell. Don’t resist it!

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