Homemade Nut Rolls

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

   In a small bowl, combine the warm water, active dry yeast, and the small portion of granulated sugar. Let it stand for 5-10 minutes until the mixture is foamy.

   Близько 10 хв

   Примітка кухаря: If the yeast doesn't foam, it may be inactive. Discard and start with fresh yeast.

2. 2

   In a large bowl, whisk together the all-purpose flour, the larger portion of granulated sugar, salt, baking powder, and baking soda.

   Близько 2 хв

3. 3

   Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, warm buttermilk, and melted butter.

   Близько 1 хв

4. 4

   Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   Близько 2 хв

5. 5

   Knead the dough for 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour if the dough is too sticky to handle.

   Близько 10 хв

   Примітка кухаря: The dough should spring back slowly when poked with a finger.

6. 6

   Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean cloth and let it rise in a warm, draft-free place for 60 minutes, or until doubled in size.

   Близько 1 год

7. 7

   While the dough rises, prepare the filling. In a medium saucepan, combine the chopped walnuts, brown sugar, milk, and butter for the filling.

   Близько 2 хв

8. 8

   Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Continue to cook for 3-5 minutes until the mixture thickens slightly. Remove from heat.

   Близько 5 хв

9. 9

   Stir the ground cinnamon and vanilla extract into the nut mixture. Set aside to cool completely.

   Близько 1 хв

   Примітка кухаря: Spreading hot filling on the dough can kill the yeast and make it difficult to roll.

10. 10

    Preheat your oven to 175°C (350°F). Line a large baking sheet with parchment paper.

    Близько 5 хв

11. 11

    Once risen, gently punch down the dough to release the air. Divide it into two equal pieces.

    Близько 2 хв

12. 12

    On a floured surface, roll one piece of dough into a rectangle approximately 25x35 cm (10x14 inches).

    Близько 5 хв

13. 13

    Spread half of the cooled nut filling evenly over the dough, leaving a 2 cm (1-inch) border along one of the long edges.

    Близько 3 хв

14. 14

    Tightly roll the dough into a log, starting from the long edge without the border. Pinch the seam and ends to seal securely.

    Близько 2 хв

15. 15

    Place the log seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling to create a second log.

    Близько 5 хв

16. 16

    Cover the logs loosely and let them rest for a final 30-minute rise.

    Близько 30 хв

17. 17

    In a small bowl, whisk together the egg and milk for the egg wash. Brush this mixture evenly over the tops and sides of both logs.

    Близько 2 хв

18. 18

    Bake for 35-40 minutes, or until the rolls are a deep golden brown and sound hollow when tapped.

    Близько 40 хв

    Примітка кухаря: If the tops are browning too quickly, you can loosely tent them with aluminum foil.

19. 19

    Let the rolls cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely before slicing and serving.

    Близько 10 хв