Source:

Sue Bates

Serves/Makes:2 Nutrolls

Ingredients

• 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

Preparation

• 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.

Comments

This was taken from a 1973 Austro-Hungarian Cookbook by Gitta Dano.