Walnut roll

Walnut roll

A variety of sweet pastries so huge that sometimes you do not know what to stop. Why not cook a roll with nut filling? Aromatic, rich taste of the filling, gentle dough - not notice how his whole family will eat.

Nuts Swiss roll - recipe

We offer you a loaf recipe with nuts on a yeast dough. And our advice to you - prepare immediately a large portion. Walnut roll can be frozen, to be exact - is necessary, because the time to prepare yeast dough takes a lot, and your favorite supplements will be asked very soon.


For the sponge:

  • dry yeast - 3 bags;
  • flour - 2 tbsp. spoons;
  • warm milk - 3/4 cup;
  • sugar - 2 tbsp. spoon.

For the dough:

  • flour - 1.2 kg;
  • butter - 170 g;
  • sugar - 100 g;
  • warm milk - 200 ml;
  • zest of one lemon;
  • yolks - 5 pcs .;
  • vanillin -. 1 tsp.

For filling:

  • nuts - 0.5 kg;
  • raisins - 200 g;
  • Milk - 50 ml;
  • oil - 110 g;
  • . Cinnamon - 1 tsp;
  • Protein - 5 pcs .;
  • cream - 100 ml;
  • sugar - 300 g


For the sponge dissolve yeast in warm milk, add the flour, sugar, and give to stand for 20 minutes in a warm place.

Meanwhile, prepare the dough. In a bowl, mix the flour, salt, sugar, lemon zest, add the butter, knead thoroughly, do pile and pour the beaten egg yolks, vanilla and brew. Thoroughly mix the product and continue to knead for about 15 minutes with his hands. You may need to add flour, guided by the consistency of the dough. Then roll down a ball, cover the bowl with a napkin and give to stand for 1.5 hours. During this time our dough should rise.

Nut filling for rolls prepared as follows. Raisins are washed, then pour the boiling water, the water is drained after 10 minutes and dried for raisins. Nuts grind. Heat the milk, add the butter and stir until then, until the butter has dissolved. We pour a lot of nuts, mix it with cinnamon cream. Separately, beat whites to a froth, add sugar, and gently introduce a nut filling for the rolls.

Walnut roll

Divide dough into 2 parts and roll thinner, in the form of a rectangle. A layer of grease with a half walnut stuffing, sprinkle with half of raisins. We turn off roll and pierce in several places. Since the second half of the test do the same thing (on the number of products you should come out about 6 rolls of 15 cm in length). Nut rolls lay on a baking sheet, cover with a cloth and give stand for 1.5 - 2 hours, until the dough is well not increase in size. Bake strudel with raisins and nuts from 1 to 1.5 hours in an oven heated to 160-170 degrees.

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