Nutritional Guidelines (per serving) | |
---|---|
296 | Calories |
20g | Fat |
26g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings: 1 cake (12-16 servings) | |
Amount per serving | |
Calories | 296 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 9g | 44% |
Cholesterol 73mg | 24% |
Sodium 128mg | 6% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 1g | 5% |
Protein 5g | |
Calcium 64mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nut roll is an Eastern European sweet yeast bread with a variety of fillings from sweet to savory. This recipe is for a walnut filling, known in Serbian as orehnjaca.
While it is a favorite at many celebrations, you will often see nut roll on the sweets table of a Serbian family's slava.
Ingredients
- For the Nutroll:
- 1 package active dry yeast
- 1/4 cup warm water
- 1 cup (2 sticks) butter
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 egg yolks (beaten)
- 2 1/2 cups all-purpose flour
- For the Filling:
- 1 to 1 1/2 cups finely ground walnuts
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup milk
- 1/4 cup honey
- 3 egg whites
- 3/4 cup sugar
Steps to Make It
-
Dissolve yeast in warm water and set aside. Heat butter, 1/2 cup milk, 2 tablespoons sugar and salt until lukewarm and butter has melted.
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In large bowl, combine yeast mixture, butter mixture and beaten egg yolks.
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Add flour gradually, beating well.
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Divide into 2 equal portions, wrap and refrigerate overnight. Next day, make the filling.
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To make the filling: Combine walnuts, 1/4 cup sugar, cinnamon, 1/4 cup milk and honey in a saucepan. Place over low heat, stirring constantly until hot. Remove from heat and cool.
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Beat egg whites until frothy. Gradually add 3/4 cup sugar, beating until stiff. Mix together with cooled walnut mixture. Set aside.
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On floured surface, roll 1 portion of dough into a 24-inch square. Spread with 1/2 the filling and roll as for a jellyroll. Coil in a well-greased, 10-inch tube pan.
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Repeat process with remaining dough and place second roll on top of first. With sharp knife, cut to bottom of pan in several places. Let rise, covered, until doubled, about 1 hour, or follow this Quick Tip to cut the rise time.
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The dough can also be rolled to a 1/8-inch thickness, spread with filling, rolled as for a jellyroll and baked as a log.
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Heat oven to 350 degrees. Bake 1 hour or until nicely browned. Cool in pan 20 minutes and invert onto a wire rack.