Russian Nut Roll Bread
From juels 15 years ago
- 25 minutes to make
- Serves 20
A tender sweet bread with a golden-brown crust and a flavourful, nutty filling, that is not too sweet. With a coating of glaze, this bread is a great accompaniment to any tea, or coffee cup.
Ingredients
- 1 package(1/4 oz.) active dry yeast shopping list
- 1/4 cup warm water shopping list
- 1 cup butter, melted and slightly cooled shopping list
- 1/2 cup warm milk shopping list
- 3 egg yolks shopping list
- 2 tbsp. sugar shopping list
- 1/2 tsp. salt shopping list
- 3 cups all-purpose flour shopping list
- FOR FILLING: shopping list
- 3 egg whites shopping list
- 1 tsp. vanilla extract shopping list
- 3/4 cup sugar shopping list
- 2 1/2 cups ground nuts (walnuts or pecans work best) shopping list
- FOR GLAZE: shopping list
- 3/4 cup confectioners'sugar shopping list
- 1 tsp. butter, softened shopping list
- 1 tsp. vanilla extract shopping list
- 4 tsp. milk shopping list
How to make it
- In a large bowl, dissolve yeast in warm water. Stir and let sit for 3 minutes.
- Add the melted butter(warm, not hot), milk, egg yolks, sugar, salt and flour. Beat until smooth. Do not knead the dough. Cover and refrigerate for 6 hours or overnight.
- FOR FILLING:
- In a small bowl beat egg whites until soft peaks form. Gradually beat in sugar, a little at a time, until stiff glossy peaks form and sugar is dissolved.
- Stir in vanilla. Fold in ground nuts, set aside.
- Place dough onto a lightly floured surface. Let it relax for 10 minutes. Divide the dough in half. Roll each half into a thin rectangle.
- Spread nut filling over rectangles to within 1/2 inch from the edges. Roll up jelly-roll style, starting with a long side and tucking in the edges. Brush the seams with water to help seal. Pat the bread loaves gently, flattening them slightly.
- Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled in size, for about 45 minutes.
- Bake at 350F for 25 minutes, or until golden brown. Remove from pans and let cool for about 10 minutes.
- Meanwhile, for the glaze, combine confectioners' sugar, vanilla and milk. Spread the glaze over the nut bread, or drizzle in a desirable pattern.
- This recipe makes 2 nut loaves. Delicious warm, or cold. Makes great dessert or breakfast food.
soft peaks
Close
fold in nuts
Close
roll up
Close
flatten the loaf
Close
The Rating
Reviewed by 8 people-
Hey Jules we do have alot in common, I make a roll much like this during the holidays, pasted down from my slovackian Grandmother. Never put in fridg, I make it with the nuts and also some of the rolls with canned poppyseed. I like to work with yeast...more
gagagrits
in Irmo loved it
-
This looks wonderful, Juels! And I like the fact that it's not too sweet. Glazes like this, allow you to experiment with different flavorings in place of the vanilla. I believe I may give it a try. Thanks for sharing, my friend :) ^5 + flagged as bea...more
lori4flavor
in Chicago loved it
-
fabulous juels very well done love it
you out did yourself on these recipes today loved them all ............
five plus
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
The Groups
-
Sweet Tooth
451 members -
Russian Speakers
22 members -
Russian American Food Lovers
37 members -
FROM SCRATCH
149 members -
PolishUkrainian
110 members -
Nuts And More Nuts
53 members -
Anything With NUTs
43 members -
Sugar N Spice N Everything Nice
79 members -
Desserts
130 members -
International Baking
69 members
Reviews & Comments 11
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "