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Walnut Roll

Favorite Eastern European rich walnut-swirled coffee bread. Traditionally served at Easter and Christmas–wonderful any time. Recipe makes two Walnut Rolls.

Ingredients:

1/3 cup milk
1/2 cup sour cream
3 tablespoons butter
2 Egg yolks, room temperature
1 Egg, room temperature
1/2 cup sugar
1/2 teaspoon salt
3 1/2 cups all-purpose flours
2 packet (4-1/2 teaspoons) Active Dry Yeast

Filling
2 tablespoons milk
2 cups walnuts, freshly ground
1/4 cup sugar
1/4 cup brown sugar
¼ cup butter, room temperature
1 egg
1/2 teaspoon vanilla

Directions:

Makes: 2 coffee cakes

Bread Machine Method

Have all ingredients at room temperature; place in pan in order listed. Select DOUGH setting. Dough is soft and may need assistance with a rubber spatula to pick up dry ingredients to make a ball. Prepare Filling. When cycle is complete, remove dough from pan. Continue with Shaping, Rising, and Baking directions below.

Traditional Method

Combine yeast, 1-1/2 cups flour, sugar and salt. Heatmilk, sour cream and butter to 120º-130ºF. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes.

Prepare Filling

In a medium-sized saucepan, combine milk, walnuts, sugars and butter. Cook on medium heat until mixture resembles a paste, stirring constantly. Remove from heat; cool. Stir in vanilla.

Shaping, Rising, and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Divide dough into 2 parts. On lightly floured surface, roll each half to a 12 x 12-inch square. Spread half of cooled Filling to within 1 inch of edges. Roll up tightly. Pinch edges to seal; turn ends under. Place seam-side down on greased baking sheet. *

Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes.

Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust.

Breads are very fragile when warm. Using two spatulas, carefully lift Walnut Roll from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. Freezes well.

*Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.