The variety of sweet baking is so huge that sometimes you do not know what to stop at. Why not cook a roll with a nut filling? A fragrant, rich taste of the filling, a delicate dough - you will not notice how the whole family will eat it.
Nut roll - recipe
We offer you a recipe for rolls with nuts on a yeast dough. And our advice to you - prepare a large portion at once. Nut roll can be frozen, more precisely - it is necessary, because it takes a lot of time to prepare yeast dough, and your favorite ones will be asked very soon.
Ingredients:
For opary:
- dry yeast - 3 sachets;
- flour - 2 tbsp. spoons;
- milk is warm - 3/4 cup;
- sugar - 2 tbsp. spoons.
For the test:
- flour - 1,2 kg;
- Butter - 170 g;
- sugar - 100 g;
- milk is warm - 200 ml;
- a peel of one lemon;
- yolks - 5 pieces;
- Vanillin - 1 teaspoon.
For filling:
- nuts - 0,5 kg;
- raisins - 200 g;
- milk - 50 ml;
- oil - 110 g;
- cinnamon - 1 teaspoon;
- proteins - 5 pcs .;
- sour cream - 100 ml;
- sugar - 300 g.
Preparation
For opar, we dissolve yeast in warm milk, add flour, sugar and let stand for 20 minutes in a warm place.
In the meantime, we prepare the dough. In a bowl, mix the flour, salt, sugar, lemon zest, add butter, mix well, make a slide and pour in beaten yolks, vanilla and spoon. Carefully mix the products and continue kneading for about 15 minutes with your hands. You may need to add flour, refer to the consistency of the test. Then roll the ball, cover the bowl with a napkin and let it stand for 1.5 hours. During this time, our dough should rise.
Nut stuffing for the roll is prepared as follows. Raisins are washed, then poured with boiling water, after 10 minutes the water is drained, and the raisins are dried. Nuts are ground. Warm up the milk, add the oil and stir until the oil dissolves. We pour out a lot of nuts, mix it with cinnamon, sour cream. Separately, whisk the proteins into the foam, adding sugar, and gently enter to the nut filling for the roll.
The dough is divided into 2 parts and rolled out thinner, in the form of a rectangle. One layer is greased with half of the nut filling, sprinkle with half of the raisins. We fold the roll and pierce it in several places. With the second half of the test do the same (of the specified number of products you should get about 6 rolls, 15 cm long). Nut rolls put on a baking sheet, cover with a napkin and let stand for 1.5 - 2 hours, until the dough well does not increase in size. We bake a roll with raisins and nuts from 1 to 1.5 hours in the oven, heated to 160-170 degrees.