Saturday, December 28, 2013

Walnut rolls

Walnuts rolls you can find on the table in every household in Center Europe. German, Hungarian Romanian or Ukrainian rolls has almost the same taste, but how every recipe this also differ from house to house. Some  add a bit of lemon grated peel in the dough, some make the dough more strong or sprinkle the top with icing sugar.
My recipe is a more healthier variation from the original walnut roll recipe.

150 gr all purpose flour
100 gr whole wheat flour
6 gr Stevia
1 bio lemon grated peel
 vanilla extract
1 pinch salt
1 egg + 1 egg to brush the top
1 1/2 teaspoon dry yeast
1/2 teaspoon sugar
140 ml warm milk
40 gr melted butter
Ingredients for the filling:
200 gr ground walnuts
100 ml milk
3 gr Stevia
1/4 teaspoon cocoa
1 teaspoon honey
1/4 teaspoon ground ginger
icing sugar

1. Put the yeast, sugar in a mug and pour 80 ml warm milk on it, let it to stand.

2. In a bowl place the flour, salt, egg, melted butter, lemon peel, vanilla and Stevia. Pour the yeast mixture into bowl, pour the remaining milk and start kneading until you will get a smooth dollop (approx-8 minutes), add a bit of more flour if needed. Place the dollop in a floured bowl, sprinkle the top with flour, cover the bowl with a kitchen towel and place in a warm place for 1 hour or until its double his size.

3. Pour the milk in a little pot, bring to boil with the Stevia. Add the walnuts to the boiling milk, reduce the heat, add the cocoa and ginger powder to and honey, continuously stirring until you get a thick sauce. Let it to chill.

4. In a lightly  floured surface roll out the dough in a rectangular shape, spread the filling on the dough and roll up like a jelly roll. Turn ends under so filling will not leak out.

5. Place the roll in a greased tub pan and let to raise another 30 minutes.

6. Preheat oven to 180 C.

7. Brush the roll top with egg and bake in preheated oven for 35 minutes.
Sprinkle with icing sugar if you like.



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