Favorite Eastern European rich walnut-swirled coffee bread. Traditionally served at Easter and Christmas - wonderful any time.
This recipe makes 2 Walnut Rolls
|Sour cream||1/2 cup|
|Egg yolks,room temperature||2|
|Egg, room temperature||1|
|Bread Flour||3+1/2 cups|
|Active Dry Yeast||4+1/2 tsp|
|Walnuts, freshly ground||2 cups|
|Brown Sugar||1/4 cup|
|Butter, room temperature||1/4 cup|
Bread Machine Method
Have all ingredients at room temperature; place in pan in order listed. Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. Dough is soft and may need assistance with a rubber spatula to pick up dry ingredients to make a ball. Prepare Filling. When cycle is complete, remove dough from pan. Continue with Shaping, Rising and Baking directions below.
Combine yeast, 1½ cups flour, sugar and salt. Heat milk, sour cream and butter to 120°-130°F. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Prepare Filling: In a medium-sized saucepan, combine slightly beaten egg, milk, walnuts, sugars and butter. Cook on medium heat until mixture resembles a paste, stirring constantly. Remove from heat; cool. Stir in vanilla.
Shaping, Rising, and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Divide dough into 2 parts. On lightly floured surface, roll each half to a 12 x 12-inch square. Spread half of cooled Filling to within 1 inch of edges. Roll up tightly. Pinch edges to seal; turn ends under. Place seam-side down on greased baking sheet.* Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched. Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Roll from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. Freezes well.
*Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more.