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Hungarian Nutroll - Walnut Roll
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Recipe Information
Sue Bates

Serves/Makes:2 Nutrolls

  • 1 1/2 sticks (6 oz (168 grm).) butter or margarine
  • 3 Cups (700 ml) flour
  • 1 Whole Egg
  • 1 Tbsp (15 ml) Sugar
  • 2 Egg Yolks
  • 1 1/2 cakes yeast (about 3 tsp (15 ml) dry yeast)
  • 1/2 Cup (125 ml) Milk
  • For Filling:
  • 2/3 Cup (150 ml) Milk
  • 2 Cups (475 ml) Sugar
  • 2 Cups (475 ml) Ground Walnuts
  • 1 lemon peel, grated
  • Dissolve yeast with sugar in lukewarm milk.
  • On a floured surface, crumble butter together with flour then work in the rest of the ingredients and dissolved yeast.
  • If dough is too hard, add a little more milk.
  • Knead until dough does not stick to fingers or surface.
  • Divide in two and let rise in warm place for 45 minutes to an hour. Each ball will make one roll.
  • Roll one ball out into a rectangle about 1/4 inch thick and fill with filling.
  • Repeat with second ball.
  • To fill:
  • Mix nuts and sugar in a bowl.
  • Sprinkle dough with milk.
  • Spread nut mixture evenly over dough.
  • Sprinkle with grated lemon peel and a few raisins (optional) and roll up.
  • Brush tops with egg yolks and bake at 350 degrees (175 C.) for about 30 to 40 minutes.
  • Cover with dish towel after romoving from pan.
This was taken from a 1973 Austro-Hungarian Cookbook by Gitta Dano.

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