Recipe

Russian Nut Roll Bread Recipe

Add Step-by-Step Photos	Juels / All my dishes 10 months, 2 weeks ago 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. Prep:45m Cook:25m Servings:20	Juels
	russian nut roll bread

soft peaks

fold in nuts

roll up

flatten the loaf

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Ingredients

1 package(1/4 oz.) active dry yeast

1/4 cup warm water

1 cup butter, melted and slightly cooled

1/2 cup warm milk

3 egg yolks

2 tbsp. sugar

1/2 tsp. salt

3 cups all-purpose flour

FOR FILLING:

3 egg whites

1 tsp. vanilla extract

3/4 cup sugar

2 1/2 cups ground nuts (walnuts or pecans work best)

FOR GLAZE:

3/4 cup confectioners'sugar

1 tsp. butter, softened

1 tsp. vanilla extract

4 tsp. milk

Directions

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.

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Comments

gagagrits 10 months, 2 weeks ago said:
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 dough, will definatly try this and compare. Sounds wonderful!

albys1 10 months, 2 weeks ago said:
Dasvadanya!

krumkake 10 months, 2 weeks ago said:
I have a PILE of paper from printing off your recipes today, Juels! This looks just amazing, and I like a not-too-sweeet yeast bread like this with coffee...great post - thanks!

22566 10 months, 2 weeks ago said:
Hi Jules,

Thank-you for this very nice sounding recipe.

Hope you and the family have a good evening.

Kind Regards

lori4flavor 10 months, 2 weeks ago said:
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 beautiful!

minitindel 10 months, 2 weeks ago said:
Fabulous juels very well done love it
you out did yourself on these recipes today loved them all ............

five plus

tink

lumpy1 10 months, 2 weeks ago said:
Juels nut roll bread recipe is absolutely beautiful! i wish i could print the pics with it. do widzenie is goodbye po polsku, sounds like russian a little.

chichimonkeyface 10 months, 2 weeks ago said:
Looks awesome!

lilliancooks 8 months, 4 weeks ago said:
I think I could eat the whole roll all by myself! I love this kind of stuff!

murka 7 months ago said:
One of my favorites! Thank you!

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