Hungarian Nut Rolls Recipe

How to make it

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• 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.