This Walnut Roll is a comforting, old-fashioned sweet bread that features a tender dough swirled with a generous filling of ground walnuts and sugar. The long fermentation process, including an overnight rise, develops a deep, complex flavor and a soft, airy crumb. The exterior becomes golden and slightly crisp in the hot oven, while the inside remains moist and chewy. It’s an excellent choice for breakfast, brunch, or as a dessert alongside coffee or tea. The combination of nutty richness and subtle sweetness makes it a crowd-pleaser. Perfect for holiday gatherings or cozy weekend baking, this loaf pairs beautifully with butter or a dusting of powdered sugar.
Walnut Roll
Description
This Walnut Roll is a comforting, old-fashioned sweet bread that features a tender dough swirled with a generous filling of ground walnuts and sugar. The long fermentation process, including an overnight rise, develops a deep, complex flavor and a soft, airy crumb. The exterior becomes golden and slightly crisp in the hot oven, while the inside remains moist and chewy. It&# 226;ÂÂs an excellent choice for breakfast, brunch, or as a dessert alongside coffee or tea. The combination of nutty richness and subtle sweetness makes it a crowd-pleaser. Perfect for holiday gatherings or cozy weekend baking, this loaf pairs beautifully with butter or a dusting of powdered sugar.Ingredients
Directions
-
Soften the compressed yeast in lukewarm milk.
-
Add melted shortening, 1/2 cup sugar, and salt to the yeast mixture.
-
Add 1/2 of the flour and beat until the mixture is smooth.
-
Cover the bowl and let the mixture stand in a warm place overnight.
-
In the morning, add eggs and enough remaining flour to form a smooth dough.
-
Knead the dough until it is smooth and elastic.
-
Place the dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk.
-
Knead down the dough and let it rise again until doubled.
-
Roll the dough out on a floured surface to a thickness of 1/8 to 1/4 inch.
-
Brush the rolled dough with melted butter or butter substitute.
-
Mix ground walnuts with 2 cups of sugar.
-
Spread the walnut-sugar mixture evenly over the dough, about 1/4 inch thick.
-
Roll the dough up tightly like cinnamon rolls, but do not cut into slices.
-
Place the rolled loaf in a well-oiled pan.
-
Set in a warm place, cover, and let rise until treble in bulk.
-
Brush the top with melted butter.
-
Bake in a hot oven at 450 F (232ðC) for 20-25 minutes.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 93.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Substitutions: If compressed yeast is unavailable, use active dry yeast (1 package or 2 1/4 teaspoons) dissolved in warm water instead of milk. For a vegan version, substitute eggs with flax eggs and use vegan shortening or butter.
Tips: Ensure the milk is lukewarm, not hot, to avoid killing the yeast. The overnight rise is key for flavor development; do not skip it.
Variations: Add cinnamon or nutmeg to the walnut-sugar filling for extra spice.
