Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!

As I most recently have a little time, I had been browsing on the internet a few days ago. Looking for new, stirring ideas, inspirational recipes that I have never tasted before, to astonish my family with. Looking for a long time unfortunately could not discover lots of interesting stuff. Right before I thought to give up on it, I discovered this delightful and simple dessert simply by chance. The dessert looked so delightful on its pic, it required immediate actions.

It absolutely was not so difficult to imagine just how it is made, its taste and just how much my hubby will probably want it. Mind you, it is quite simple to please the guy when it comes to treats. Anyway, I got into the website: Suncakemom and then followed the comprehensive instuctions that were coupled with nice graphics of the method. It really makes life faster and easier. I could suppose it is a slight effort to take photos in the middle of baking in the kitchen because you will often have sticky hands thus i highly appreciate the effort and time she placed in to build this blogpost .

Having said that I’m encouraged presenting my very own recipe similarly. Appreciate your the idea.

I had been tweaking the original recipe create it for the taste of my loved ones. I must say it absolutely was a terrific success. They loved the flavour, the thickness and enjoyed getting a treat such as this in the midst of a lively workweek. They basically requested even more, a lot more. Thus the next time I’m not going to commit the same miscalculation. I am going to double the volume .

There are more Nut Roll Recipe at SunCakeMom

Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.

Mix flour with the butter and sweetener.

Add the yeast and milk if haven’t been added before.

Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.

Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.

Walnut filling:

Mix all the ingredients together and let it sit in the fridge until the dough is ready.

Poppy seed filling:

Mix all the ingredients together in a saucepan.

On the stove top bring the milk to boil in low temperature while stirring continuously.

Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.


Dust the work surface with flour then divide the dough into 4 parts.

Butter the baking tray or cover it with parchment paper.

Work with one piece at a time roll out the dough into a 1/8″ / 3mm high rectangular shape the length of our baking tray.

Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.

Roll the dough up.

Place them into the buttered or parchment papered baking tray.

Repeat until the filling and dough runs out which should be after 3 more nut rolls.

Brush the top with eggwash and punch holes alongside with a fork.

Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)

After about an hour it should come out with a golden brown top and tantalizing smell. Don’t resist it!

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