Hungarian Nut Rolls
Why I Love This Recipe
It’s the rare family that doesn’t have some holiday baking tradition to share.
For me it’s all about my mother’s Hungarian pastries.
My mother’s mother brought the secret of these specialties with her when she immigrated to the US many years ago and the recipes were never written down. So when my mother set up her own household, she had to experiment to recreate them. She must have tried twenty versions before she felt she had matched her favorite nut rolls.
I was luckier. I became my mother’s baking helper and in so doing learned her nut roll secrets. Along the way she offered pointers, saying “here’s the way I like to do this” while demonstrating each step.
Each year, no matter how they turn out, we congratulate ourselves on another year of keeping this family tradition alive.
Ingredients You'll Need
1 packet dry yeast
1 Tbs sugar
1/4 cup hot water
3 cups flour
3 Tbs sugar
1/4 Tsp salt
1 stick butter somewhat softened
1/4 pint sour cream.
3/4 pounds walnuts chopped coarsely, divided into 3 bowls.
1 1/2 cups sugar
6 Tbs hot milk.
3 Tbs melted butter
zest of 1 orange
Prepare the yeast by combining the yeast, sugar and hot water. Let stand for 30 minutes till the yeast mixture doubles in size.
For the dough, mix together the butter, salt, sugar and butter with a fork till clumps the size of small peas form then add wet ingredients. Knead till no longer sticky. Use the butter to rub around the bowl. Use more of the softened butter to spread on top and cover tightly with plastic wrap. Refrigerate overnite. It will rise a little but not much.
Next morning set out on counter for 30 minutes. Divide into 3 balls. Fold each over again and again till silky.
For filling, combine chopped walnuts, sugar and hot milk , stirring till smooth. Heat butter in microwave till dissolved.
To prepare the nutrolls, roll out the dough, adding additional flour if necessary. Roll each dough ball into rectangle. Spread with the melted butter . Spread filling mixture and top with grated orange peel. Roll up lengthwise. Set aside on greased baking pan, covered by a cloth, to rise. Let rise for 1 hour.
laze each roll with beaten egg mixed with a splash of water for a glossy surface. Bake on greased pans in 350 degree oven, about 35 minutes. Done when rolls are golden brown.
Remove from oven and spread with softened butter. Cool. Cut into pinwheels to serve.