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Nut Roll Recipe

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 web the other day. Looking to find fresh, exciting tips, inspirational meals that I’ve never used before, to astonish my loved ones with. Looking for a long time unfortunately could not come across any interesting things. Just before I wanted to give up on it, I found this yummy and simple treat simply by accident over Suncakemom. The dessert looked so fabulous on its snapshot, that required fast action.

It was simple enough to imagine just how it is created, its taste and how much my hubby is going to enjoy it. Actually, it is rather simple to keep happy the guy when it comes to treats. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the site and then followed the precise instuctions which were combined with great shots of the process. It just makes life much simpler. I can imagine that it’s a bit of a inconvenience to take pics in the middle of baking in the kitchen as you normally have sticky hands thus i seriously appreciate the time and effort she put in to build this post and recipe conveniently implemented.

That being said I’m inspired presenting my very own formulas in the same way. Appreciate your the thought.

I was tweaking the initial mixture create it for the taste of my loved ones. I can say it had been a terrific outcome. They prized the taste, the thickness and loved getting a sweet such as this in the middle of a lively workweek. They basically wanted even more, many more. Hence the next occasion I’m not going to commit the same miscalculation. I am gonna multiply the amount to make them happy.

nut roll hungarian recipe invented by 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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