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Two Hour Nut Roll

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Serves 4 Rolls | Prep Time 60 | Cook Time 35

Why I Love This Recipe

Nut roll like kiffles does not have to be eaten only during the holidays. I consider this dessert like a box of Tasteycakes, they can be eaten any time! This is my Aunt’s recipe and it has been tweaked so that it’s a little sweeter.

This is an Eastern European Dessert.

Ingredients You'll Need

6 cups flour sifted

1 teaspoon salt

3 tablespoons sugar

2 cake yeast

1/2 cup warm milk

1/2 lb butter (room temperature)

3 eggs beaten
1 Cup Sour cream

1 egg yolk (for egg wash)

Ingredients for the Nut Filling

3 egg whites

3 tablespoons powdered sugar

1 lb ground walnuts

1 tablespoon milk


Directions for the Nut Filling

You can make the Nut Filling ahead of time and store in the refrigerator until ready

Beat the 3 egg whites until stiff

Add 3 tablespoons of powdered sugar

Add 1 Tablespoon of Milk to Moisten

Mix well

Set a side or refrigerate until ready to use


Warm the milk in the microwave until it reaches 115 degrees ( it took me about 35 seconds)

Dissolve the yeast in the warm milk

Combine the flour, butter, salt, sugar, eggs and sour cream in a large bowl

Add yeast and milk mixture

Blend well

Divide dough into four (4) parts

Roll out each part, thin as for jelly roll (I rolled mine into a rectangle and trimmed excess with a pizza cutter)

Spread with nut filling or apricot butter

Roll and place in greased pan and allow to rise for one (1) hour or until double in bulk

Make egg wash with one egg yolk and 1 tablespoon of water

Mix well

Brush on roll before baking

Bake 35 minutes at 350 degrees

Cool on Cooling Rack for 15 minutes

Sprinkle with Confectioners Sugar

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