Walnut Roll with Raisins

Is there anything better than biting into a delicious homemade walnut roll? From the listed ingredients, we can prepare two large rolls.

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 16

Ingredients

dough

  • 800 g Wheat flour, white, multi-purpose

  • 1 spoon Lemon zest, fresh

  • 120 g Sugar, white

  • 1 bag Powdered sugar

  • 63 g Yeast, dry

  • 2 dl Milk, skimmed

  • 150 g Butter, unsalted

  • 1 spoon Sour cream

  • 5 pieces Egg, egg yolk, fresh

  • 4 spoon Alcohol, Rum

  • 1 pinch Salt, table

filling

  • 2 piece Egg, fresh

  • 1 teaspoon Spices, cinnamon, ground

  • 1 bag Powdered sugar

  • 1 spoon Lemon zest, fresh

  • 100 g Sugar, white

  • 2 spoons Sour cream

  • 100 g chocolate, dark

  • 100 g Butter, unsalted

  • 1 dl Alcohol, Rum

  • 150 g Raisins

for nuts

  • 400 g Sour cream

  • 2 dl Sweet cream

  • 5 dag Sugar, white

  • 650 g Walnuts

Steps

  1. In a large bowl, sift the flour and mix in the lemon zest, vanilla sugar, and regular sugar. Make a well in the center. In a small bowl, crumble the yeast, pour in four tablespoons of warm milk, and mix well until smooth. Pour this mixture into the well and sprinkle with a little flour. Let it rise for 5 minutes, then mix everything together by hand into a rough dough.

  2. Melt the butter in a small pot, let it cool slightly, and add it to the dough. Knead well. Add the sour cream and egg yolks and knead again. To the remaining milk for the dough, add rum and salt, mix, and heat. Gradually add the warm milk to the dough, kneading in between. The dough should end up smooth and elastic, not sticking to your hands or the bowl.

  3. Cover the dough and let it rest in a warm place until it doubles in size (about one hour), then knead it well, shape it into a ball, cover, and let it rise again for about 45 minutes.

  4. While the dough is rising, prepare the filling. In a small pot, add sour cream, sweet cream, and sugar. Mix well and bring to a boil. Place the ground walnuts in a bowl. Pour the hot mixture over the walnuts and let them swell.

  5. Beat the eggs and separate the yolks from the whites into two bowls. Whip the egg whites into stiff peaks. To the yolks, add a teaspoon of cinnamon, 1 vanilla sugar, grated lemon zest, sugar, sour cream, and cocoa powder, and mix into a smooth mixture. Melt the butter in a small pot and mix it into the mixture. Add the walnuts, mix well, and finally fold in the egg whites. The mixture should be smooth and slightly runny.

  6. Divide the dough into two parts and roll each out on a floured cloth into a rectangle about 1 cm thick. The side should be approximately as long as the circumference of the baking pan. First, spread the filling over the dough (about 5 mm thick), then evenly sprinkle soaked raisins on top. Leave a finger-width space at the edges.

  7. Roll the dough tightly and precisely using the cloth. Gently pull it as you roll to prevent air bubbles from forming during baking. Grease both baking pans with a little butter and place the prepared rolls inside.

  8. Press down both rolls and prick them in several places with a knitting needle. Place the pans in the oven, preheated to 50°C, and let the rolls rise for half an hour. Then increase the oven temperature to 190°C and bake for 10 minutes. Reduce the temperature to 160°C and bake for another hour until the rolls turn a beautiful golden brown. Before taking them out of the oven, test with a knitting needle: if the needle comes out dry and almost clean, the rolls are done.

  9. Remove the baked rolls from the oven and let them cool. Then slice and serve.

Nutrition Information (Per 100g)

  • Calories: 417.23 kcal
  • Fat: 25.57 g
    • Saturated Fat: 8.04 g
  • Carbohydrates: 38.97 g
    • Sugars: 11.67 g
  • Protein: 8.04 g
  • Fiber: 2.88 g

Advice

The foundation of a truly good roll is the dough, which must be appropriately thick and well-risen. Work in a warm, draft-free environment. The dough should not be too hard, as the roll will be too dry, nor too soft, as it will be difficult to transfer into the mold. To help with rising, you can preheat the oven to 50°C and place the bowl with the dough inside. Do not open the oven to prevent cold air from entering.