Cookbook:Nut Roll

| Dessert

This recipe is for an Eastern European dessert that goes by many various names, but is often translated as nut roll in English. This variation is a traditional Slovakian version containing walnuts.

Dough

 * 1) Dissolve the yeast in the lukewarm milk. Mix well, and lest rest until foamy.
 * 2) Stir the sugar, shortening, and salt into the yeast mixture. Let cool slightly, then mix in the eggs.
 * 3) Place half of the flour in a bowl, and gradually stir in the liquid mixture. Mix well, then knead in the remaining flour. The dough should be smooth and not sticky.
 * 4) Cover the dough, and let it rise in a warm place for about 2 hours until doubled in volume.
 * 5) Gently knead the dough to deflate it. Divide it into 6 pieces, and let it stand for 10 minutes.

Filling

 * 1) Combine all of the ingredients for the filling, and set aside until the dough is ready.

Assembly

 * 1) Roll each dough piece out, and spread with the nut filling mixture. Roll up the dough to make a spiral.
 * 2) Place the rolls on a greased and/or parchment-lined baking sheet. Let rise for 1 hour.
 * 3) Make the egg wash by beating together the eggs with a dash of evaporated milk. Brush the tops of the rolls with the egg wash.
 * 4) Bake for 35–40 minutes at 350°F (180°C) until golden and cooked through.
 * 5) Brush the hot rolls with melted butter, and let cool.

Notes, tips, and variations

 * Nut rolls freeze well for up to six months after being baked.