Hungarian Nut Rolls Recipe

Hungarian Nut Rolls Recipe photo by Taste of Home

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It isn't officially the holidays until I've made this treasured recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan

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Hungarian Nut Rolls Recipe

Prep: 40 min. + rising Bake: 30 min. + cooling

Yield: 48 Servings

40 30 70

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1-1/4 cups sugar
1/2 cup butter, cubed
1 egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Meanwhile, in a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm loaves. Yield: 4 loaves (12 slices each).

Nutritional Facts 1 slice equals 222 calories, 12 g fat (5 g saturated fat), 36 mg cholesterol, 87 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Hungarian Nut Rolls in Country Woman December/January 2009, p23