Hungarian Nut Roll

By á-55

This recipe has been adapted for the bread machine.

Ingredients

• For 3 Rolls:
• 1/4 c. Warm milk
• 1 t. Vanilla
• 1 stick butter, softened
• 1/2 c. Sour cream
• 2 egg yolks (save the whites for baking)
• 3 1/4 c. All purpose flour
• 3 T. Sugar
• 1/4 t. Salt
• 2 1/2 t. Yeast
• For 4 Rolls:
• 6 T. Warm milk
• 1 1/2 t. Vanilla
• 1 1/2 sticks butter, softened
• 3/4 c. Sour cream
• 3 egg yolks (save the whites for baking)
• 4 3/4 c. + 2 T. All purpose flour
• 6 T. Sugar
• 3/4 t. Salt
• 3 3/4 t. Yeast
• Nut Filling:
• 2 c. Ground walnuts. (3c. For 4 rolls)
• 3/4 c. Sugar. (1 c. + 2 T. For 4 rolls)
• Small amount of warmed wilk

Preparation

Step 1

Add ingredients to bread machine in order of machine’s instructions. Cycle: Dough, Sweet

Remove dough from machine; divide into 3 (4) balls. Roll each ball into a 10” x 10” (or similar size rectangle) on a floured surface. Brush surface with melted butter. Spread on filling (walnut or Lekvar). Roll as for jelly roll, tucking under the ends. Cover with a tea towel and allow to rise for two hours. Brush the tops with a slightly beaten egg whites. Bake at 350 degrees for 30 minutes.

Nut Filling:
Combine the ground walnuts with the sugar. Stir in just enough warmed milk to make a spreadable paste.

NOTE: I also make a roll or two using Solo Brand Lekvar or prune filling.