Butter roll with walnuts
6 servings
60 minutes
Nut roll with walnuts is a refined dessert of Russian cuisine, where delicate yeast dough envelops a fragrant nut filling. The origins of the recipe delve into the depths of Slavic baking traditions, where nuts symbolized prosperity and good health. This roll impresses with the airy texture of the dough and harmony of flavors: the sweetness of sugar combines with the bitterness of walnuts, while spices like cinnamon and cardamom add warmth and complexity. Perfect for cozy family tea gatherings, it fills the home with an enticing aroma and creates a festive atmosphere. When served at the table, it can be complemented with fresh berries or light powdered sugar to highlight its elegance and sophistication.
1
Pour a glass of milk heated to 37–40 degrees into a deep bowl. Add 100 grams of sugar.
- Milk: 1 glass
- Sugar: 150 g
2
Add 6 grams of yeast (about 1.5 teaspoons).
- Dry yeast: 6 g
3
Whisk together.
4
Add 2 eggs.
- Chicken egg: 3 pieces
5
Pour 80 grams of melted and cooled to room temperature oil.
- Butter: 100 g
6
Gradually add flour and a pinch of salt.
- Wheat flour: 500 g
- Salt: pinch
7
Knead a soft, elastic dough. Cover it with a towel and let it rise in a warm place for 1.5 hours.
8
Blend walnuts, the remaining 20 grams of butter, sugar, cinnamon, and ground cardamom.
- Walnuts: 200 g
- Butter: 100 g
- Sugar: 150 g
- Cinnamon: to taste
- Ground cardamom: to taste
9
Grind to a homogeneous mass.
10
Roll the dough into a layer about 1 cm thick.
11
Evenly distribute the nut filling.
12
Roll it into a roll without pressing it too hard.
13
Place the roll on a baking sheet and brush the top with egg.
- Chicken egg: 3 pieces
14
Bake in the oven for 35-40 minutes at 180 degrees. Check readiness with a toothpick.
15
Cut into portions, serve.
