Recipe

Hungarian Nut Rolls Recipe

	Birdy / All my dishes 1 year, 12 months ago These smell so good when baking. Enjoy with a good cup of coffee Prep:20m Cook:3040m Servings:8	Birdy
	nutty spicy breads holiday

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elgab89

Ingredients

1 package active dry yeast

1/2 cup sugar

1 cup warm milk

8 tablespoons (1 stick) unsalted butter

1 egg

zest of 1 lemon

1/2 teaspoon salt

4 cups flour

Walnut Paste Filling

4 cups walnuts

1/2 cup sugar

1 1/2 teaspoons ground cinnamon or cocoa

2 tablespoons cognac

1/3 cup hot milk

1 whole egg, beaten

Directions

In a large bowl using a wooden spoon or in the work bowl of a heavy duty

electric mixer fitted with the paddle attachment, beat together the butter and

sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the

yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of

the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough

that just clears the sides of the bowl is formed.

Turn the dough out onto a lightly floured work surface and knead until smooth,

about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to

prevent sticking. The dough will be very soft but not sticky.

Place the dough in a greased deep container. Turn once to coat the top and cover

with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating

once or twice, or as long as overnight in the refrigerator.

Gently deflate the dough. Turn the dough out onto a floured work surface and

divide into 4 equal portions. Form each portion into a thick rectangle, place on

loosely floured parchment paper, cover loosely with a clean tea towel, and let

rest for 30 minutes.

To make the walnut filling, combine the walnuts, sugar, and cinnamon in a food

processor fitted with the metal blade. Process until finely ground. Combine the

cognac and milk and, with the motor running, pour the mixture through the feed

tube in a slow, steady stream, processing until a thick, spreadable paste is

formed.

Using a floured rolling pin on a very lightly floured work surface to minimize

sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about

1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of

the nut paste.

Working with one rectangle at a time and starting from a long side, fold over a

2-inch section. Continue to fold the dough in this manner to create a flattish

oval (rather than round) long log of dough. Pinch the seams and place the dough,

seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on

the pan about 2 inches apart. Brush with the egg glaze and prick all over with a

fork. Let rest, uncovered, at room temperature about 20 minutes.

Preheat oven to 350 degrees F. Brush once more with the beaten egg. Place the

baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or

until golden and the loaves sound hollow when tapped with your finger. Let rest

on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a

cooling rack. Cool completely.

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Comments

annieamie 1 year, 4 months ago said:
This is my kind of recipe! Your ingredients sound just perfect for these rolls. I can't wait to try your recipe! Thanks for sharing!

elgab89 1 year, 1 month ago said:
Wow! delicious!

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