HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
AUNT BETTY'S HUNGARIAN NUT ROLL
This recipe was from my favorite aunt. Our family always looked forward to going to her home, and she would always serve this delicious Hungarian nut roll.
Provided by john zelahy
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 48
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
- Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
- Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
- While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
- Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
- Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
- Bake in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 28.6 g, Cholesterol 30.6 mg, Fat 19.7 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 76.2 mg, Sugar 10.6 g
3 INGREDIENTS NUT-ROLL
A customer of mine gave me this simple recipe a long time ago She said "No need to buy eggs, milk, etc. for making your nut-roll dough". I've used this recipe ever since. Sure hope you like it as much as I do.
Provided by Beve538
Categories Quick Breads
Time 50m
Yield 2-3 Nut rolls
Number Of Ingredients 10
Steps:
- DOUGH; Preheat oven to 350.
- Mix the 3 ingredients together well; Divide dough in 1/2 or 1/3's, roll each into rectangles.
- Spread filling on& roll from long side.
- Bake on cookie sheet 350, about 35 minutes.
- Makes 2 or 3 depending on size& thickness you want.
- FILLING;Mix all ingredients in saucepan.
- Cook until thick; Cool before spreading on to dough.
- Drizzle with a glaze of a mixture of P.
- sugar-milk or water, and vanilla.
Nutrition Facts : Calories 4211.1, Fat 256.6, SaturatedFat 55.7, Cholesterol 191.7, Sodium 3833.2, Carbohydrate 410.1, Fiber 6.8, Sugar 211.7, Protein 71.8
VICTORIA SKONIECZKI'S (GRANDMOM'S) NUT ROLL (MAKOWIEC)
This Polish/Czech holiday roll is great as a dessert or breakfast treat. This bread may be filled with nut meats or a poppy seed filling. You can freeze the loaves after they are completely cooled.
Provided by Brigid Hegarty
Categories Bread Yeast Bread Recipes
Time 4h40m
Yield 36
Number Of Ingredients 12
Steps:
- Place walnuts in a food processor. Process until roughly ground.
- Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
- Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
- Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
- Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
- Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
- Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 22.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 138.5 mg, Sugar 4.5 g
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