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 some time, I had been searching on the web a few days ago. Attempting to find fresh, interesting ideas, inspiring recipes that I have never tested before, to treat my family with. Hunting for quite some time yet couldn’t find any interesting things. Right before I thought to give up on it, I found this yummy and simple dessert simply by chance on Suncakemom. It looked so yummy on its image, it required rapid action.

It absolutely was simple enough to imagine how it is made, how it tastes and just how much boyfriend might love it. Mind you, it is rather easy to keep happy the man when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I went to the blog and simply followed the simple instuctions which were accompanied by great images of the process. It really makes life less difficult. I can imagine that it is a slight hassle to take photographs down the middle of cooking in the kitchen as you most often have gross hands thus i genuinely appreciate the time and effort she placed in to build this blogpost and recipe easily implemented.

Having said that I’m empowered presenting my very own recipe in a similar way. Thanks for the thought.

I was tweaking the original formula create it for the taste of my loved ones. I can tell you it absolutely was an incredible success. They prized the flavour, the thickness and loved having a treat like this during a hectic week. They quite simply requested even more, more and more. So next time I’m not going to commit the same mistake. I’m likely to multiply the amount to make them pleased.

Thanks to Suncakemom for the yummy nut roll recipe.

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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