Christmas Nut Roll

clarebain

Homemade walnut filling is rolled around tender yeast dough and baked until golden brown in this old-world treat. The recipe yields 6 filled loaves. A lovely Christmas gift!

Modified from: Old World Poppy Seed Roll

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Ingredients

2 h 50 m servings
Serving size has been adjusted!
Original recipe yields 30 servings



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Directions

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  1. Place nuts into a food processor and process until seeds are ground, about 1 minute.
  2. Mix nuts with 1cup sugar, 1 stick melted butter, vanilla, and milk in a bowl; stir to combine. Cover filling and refrigerate while making bread (filling will set up and thicken as it chills).
  3. Mix yeast with water and 6 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
  4. Whisk flour with salt in a bowl; use a pastry cutter to cut 3/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
  5. Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
  6. Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
  7. Cut dough into 6 equal pieces. Roll each piece out into a 12x16-inch rectangle.
  8. Spread 1/6 of the filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
  9. Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
  10. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
  11. Preheat oven to 350 degrees F (175 degrees C).
  12. Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
  13. Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

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