Nut Rolls

Some desserts, like this nut roll recipe, have a lot of history behind them. Nut rolls are a cherished tradition in the countries of the former Austro-Hungarian empire and especially in Hungary.

Hungarian nut rolls are among the many traditional sweets made for the holidays in Europe, and in their understated way, they’re among the best. They’re not over-the-top sweet or loaded with spices. Instead, they provide an adult flavor that’s just sweet enough to still be a treat. A nut roll is the perfect complement to a cup of strong, dark coffee.

Nut Roll Ingredients

• Active dry yeast: Yeast leavens the rolls’ dough to make it light and airy.
• Milk: Milk provides most of the liquid for the dough and helps keep it soft. It’s also a main ingredient in the icing.
• Sugar: The sugar in this recipe nourishes the yeast and sweetens both the dough and the filling.
• Salt: Salt is important as a flavoring and in yeast-raised doughs, as it helps control the yeast’s action.
• Butter: Butter softens the rolls’ dough and enriches both the dough and the filling.
• Sour cream: The sour cream in the dough gives it a mild tang and, like the butter, helps keep it soft and rich.
• Eggs: Eggs contribute to the softness and richness of the dough, and they also help bind the sweet filling.
• Flour: All-purpose flour has enough gluten to make a stretchy and elastic dough for the rolls, without it becoming tough and chewy.
• Cinnamon: Cinnamon brings a characteristically warm, sweet flavor to the filling and complements the nuts and apples.
• Walnuts: Ground walnuts give the filling its texture and rich, nutty flavor.
• Apple: A grated apple provides a pleasing complementary flavor, as well as some moisture to help hold the filling together.
• Confectioners’ sugar: Confectioners’ sugar mixed with milk makes the icing that’s drizzled over the finished nut rolls.

Directions

Step 1: Mix the dough

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In a large mixing bowl, dissolve the yeast in the warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat the mixture on medium speed until it’s smooth, approximately three minutes. Stir in enough of the remaining flour to form a soft dough (it will still be sticky, but that’s how it’s supposed to be).

Step 2: Knead and rise the dough

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Turn out the dough onto a lightly floured work surface and knead it until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning it once to grease the top and prevent it from drying. Cover and let the dough rise in a warm place until it has doubled in size, about one hour.

Step 3: Make the filling

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While the dough rises, combine the sugar, butter, egg and cinnamon in a large saucepan. Cook and stir the mixture over medium heat until it’s thick enough to coat the back of a spoon. Remove your saucepan from the heat and gently stir in the walnuts and apple. Let the mixture cool completely.

Editor’s Tip: The filling will cool more quickly if you stir it every few minutes.

Step 4: Assemble the rolls

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Punch down the dough. Turn it out onto a lightly floured work surface and divide it into four equal portions. Roll each piece of dough into a 12×10-inch rectangle.

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Divide the filling equally between the four strips, spreading it to within 1/2 inch of the edges. Roll up the dough jelly roll-fashion, starting with a long side, and then pinch the seams to seal them. Place the rolls seam side down on great baking sheets. Cover them and let them rise until they’re doubled in size, about 30 minutes.

Step 5: Bake and ice the nut rolls

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Bake the rolls at 350°F for 30 to 40 minutes until they’re lightly browned. Remove the rolls from the pan to a wire rack to cool. Combine the milk and confectioners’ sugar to make a simple icing and then drizzle it over the nut rolls in an attractive pattern.

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Nut Roll Variations

• Make a poppy seed filling: The walnut-based filling is very traditional in Hungary but so is poppy seed filling. To try that as a change of pace (or if you’re allergic to nuts), mix up the filling from our Polish poppy seed rolls (you’ll need to double it) or these poppy seed kolaches. Spread that on the four strips of dough instead. The final result is different but equally tasty.
• Change your choice of nut: Although walnuts are both traditional and very versatile, you can swap in any other nut you have on hand. Pecans are an easy alternative but hazelnuts or ground almonds are also good (and ground almonds are easy to find). Ground pistachios are a relatively costly alternative, but their vivid green color is striking in this kind of recipe.
• Change the dough: The dough given in this recipe is authentic and unmistakable. It’s also soft and sticky, and you may find it hard to deal with if you aren’t used to sticky yeast doughs. If you’ve successfully baked cinnamon rolls, brioche rolls or challah bread in the past, feel free to substitute the dough you’re comfortable with in this recipe. It won’t be the same but will still be good.

How to Store Nut Rolls

Because the roll filling contains egg, the rolls should be refrigerated once they’ve cooled. Keep them on a covered plate or in food safe containers with a tight-fitting lid. You can also wrap them individually and then ice each roll as you remove it from the fridge to serve.

How long will these nut rolls keep?

You can keep the nut rolls in your refrigerator for five to seven days as long as you refrigerate them promptly after they cool.

Can I freeze the nut rolls?

Yes, you can freeze them baked or unbaked. It’s best to freeze them first on a sheet pan so you don’t damage or break the rolls while wrapping them. Once they’re hard-frozen, wrap them individually and then pack them into heavy-duty freezer bags or freezer containers. Unbaked rolls should be baked from frozen without thawing; baked rolls can be reheated in a low oven or toaster oven. If possible, avoid icing any rolls you plan to freeze. The icing will usually break or smear while freezing and thawing, so it’s best to ice the rolls afterwards.

Nut Roll Tips

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Is there a convenience dough I could use as a substitute?

There are a couple of options. One is to buy canned cinnamon rolls out of the refrigerator section of your store and use this walnut filling instead of the supplied cinnamon spread. Canned crescent roll dough isn’t sweetened but will also do in a pinch. If possible, look for the kind that comes in a continuous sheet instead of cut into triangles. You can use the dough either way, it just means you won’t lose time pinching the seams together.

Is this a seasonal recipe?

Nut rolls are traditionally served over the Christmas holiday when friends and family gather together. The nut harvest happens in fall, so walnuts tend to be used more often in cold-weather recipes. Of course, modern bakers have access to good-quality walnuts year-round, so there’s no reason not to serve this any time you feel like it.

What other traditional recipes can I put together with nut rolls?

Well, we have a number of other Hungarian recipes and those would make amazing pairings. But realistically, you can mix-and-match with other dishes from anywhere in central or eastern Europe and the nut rolls won’t feel out of place as a dessert. They all have shared culinary traditions, and you’ll often find regional variations of the same dish with different names.