Nut Roll -- Traditional Hungarian Pastry

Ingredients:
1 square of yeast or 1 envelope
1/4 cup warm milk
1/2 pound butter
4 egg yolks
1/2 pint sweet cream (half and half)
4 cups flour
1 teaspoon sugar
3/4 teaspoon salt

Directions:
Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.

Roll out each ball into rectangle 1/8 to 1/4 inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within

1/2 inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for

3 hours. Brush top with beaten egg. Bake at 325 degrees for 1 hour.

Nut Filling:
1 pound nut meats, finely chopped
1-1/2 cups sugar
1 teaspoon vanilla
4 egg whites beaten to stiff stage

Directions:
Mix together nuts and sugar and then add vanilla. Fold in beaten egg whites.

Use 1 to 1-1/4 cups filling per roll. Yields 3 rolls. --www.johnekolbasz.com.

Ingredients:
6 to 6-1/2 cups sifted flour
3/4 teaspoon salt
6 tablespoon sugar
2 yeast cakes or 2 packages dry yeast
1/2 cup warm milk
1 cup sour cream
2 sticks butter or margarine, melted or very soft
3 eggs, beaten

Directions:
Dissolve yeast in milk. Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into four or six parts depending on length of nut roll wanted. Roll about 1/4 inch thick, spread with nut filling (recipe below) and roll up jelly roll fashion. Let rise for 1 hour or until doubled in size. Bake in 350 degree oven for 30 to 40 minutes.

Makes four large or six medium rolls. They freeze well.

Nut Filling:
1 to 2 pounds ground nuts
(about 1 1/2 pounds walnuts or 3/4 pounds pecans)
2 1/2 cups sugar
2 sticks butter or margarine melted
2 eggs
1 large apple grated
1/2 teaspoon cinnamon

Directions:
Combine all ingredients except the butter. Add the melted butter and mix well. Heat in large saucepan until the ingredients blend well and thicken slightly.

Spread on rolled dough after the mixture has cooled. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe. --www.johnekolbasz.com.

I am thrilled to find a bakery online from which you can order the Nut Roll.

What Buttonwood Bakery says about their Nut Roll: Bite into our amazing Nut Roll and savor the taste of freshly chopped California walnuts overflowing in every mouthful. Wrapped in our tender, sweet dough and baked to golden perfection. A holiday favorite that's great anytime!

Buttonwood Bakery
1413 Sans Souci Parkway
Wilkes Barre PA 18706
(570) 823-8283

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