Roll of liquid dough with nuts. Roll with nuts - how to cook at home from yeast, puff, biscuit or draft dough

For sand dough you need:

Wheat flour - 300 grams (2.5 cups);

Creamy margarine - 200 grams (margarine can be replaced with butter - whoever likes it best);

Egg - 1 piece;

Sugar - 100 grams;

For the nut filling:

Peeled walnuts - 1 cup;

Sugar - 1/2 cup (for making powdered sugar);

Egg whites - 2 pieces;

How to cook a roll with walnuts, photo

To prepare roll with nut filling it is necessary to prepare shortbread dough for the roll and make a nut filling. Then place this filling in the dough, from which roll the roll.

First, I prepare shortbread dough for a roll with nut filling. The photo and recipe on how to make shortcrust pastry for a roll with nuts are described in great detail and shown in my article "".

Therefore, I will not repeat myself, but will immediately proceed to the preparation of the nut filling for the roll, since the shortbread dough I prepared for this roll is already in the refrigerator.

To prepare the nut filling, I pour the peeled walnuts into a frying pan and fry for 10 minutes in a hot oven at a temperature of approximately 160 - 180 degrees. Then I pass them through a meat grinder.

I grind sugar in a coffee grinder and get powdered sugar. This is much more practical than buying the same powdered sugar in the store. I break the eggs, separate the proteins from the yolks and put them in a bowl, add powdered sugar and vanillin there.

All this is whipped with a mixer until a thick fluffy mass is obtained.

I mix the resulting protein mass with nuts, passed through a meat grinder, and mix.

Then I take the shortcrust pastry out of the fridge.

I roll out the dough with a rolling pin into a rectangular layer, 0.5 cm thick.

I spread the protein-nut filling on the rolled dough and distribute it over the entire surface of the dough. I don’t spread the whole filling, but leave 3 tablespoons of the filling for lubricating the roll after it is baked.

After laying out the filling, I roll the roll.

I put the cooked roll on a baking sheet and put it in an oven preheated to 180 degrees. The baking time of the roll is 35-40 minutes.

5 minutes before the end of baking, take out roll with nut filling from the oven, grease it with the remaining cream, sprinkle additional walnuts on top and put it in the oven for another 5 minutes.

After the time is up, I'll get it ready roll with walnuts from the oven, let it cool a little and put it on a dish, on which I cut it into portioned pieces and serve it to the table.

Today we will tell you how to prepare a nut filling for a roll. Baking turns out to be unusually tasty, fragrant and everyone will be delighted with your culinary skills.

Nut stuffing for yeast dough roll

Ingredients:

• walnuts - 245 g;
• fresh cherries or raisins - to taste;
• flower honey - 3.5 tbsp. spoons.

Cooking

So, we free the walnuts from the shell, twist the kernels through a meat grinder and pour into a bowl. Add chopped pitted cherries or steamed raisins. We fill everything with honey and mix thoroughly. The nut filling is ready and you can start kneading for the roll.

Recipe for nut filling for roll

Ingredients:

• flour - 220 g;
• sugar - 205 g;
• butter - 205 g;
• walnuts - 215 g.

Cooking

For the filling, sift the flour, pour a thin layer into a hot pan and, stirring with a spatula, fry it until light brown. After that, pour the flour into a cup and cool. We rub the butter on a coarse grater, add sugar and mix. Brown the peeled nuts in a dry frying pan and mix with the butter mixture and flour. We use the finished filling as a filler for the roll.

Walnut filling with apples for a sweet roll

Ingredients:

• sugar - 175 g;
• ground cinnamon - 10 g;
• butter - 105 g;
• egg - 1 pc.;
• walnuts - 175 g;
• apple - 75 g.

Cooking

Pour sugar, ground cinnamon into a saucepan, add butter and egg. We put the dishes on a slow fire and cook until thickened. Then remove from the stove, introduce gently chopped nuts and diced apples. Mix thoroughly and leave the filling at room temperature.

Poppy-nut filling for roll

Ingredients:

• walnuts - 105 g;
• raisins - 55 g;
• dry poppy - 75 g;
• water - 285 ml;
• sugar - 85 g;
• ground cinnamon - a pinch;
• lemon zest - 1 teaspoon;
• semolina - 10 g.

Cooking

We wash the poppy, fill it with water and boil for half an hour under the lid. Then we drain the remaining liquid and twist the poppy seeds with sugar through a meat grinder. Soak the raisins for 10 minutes in warm tea, and then dry them. Brown the nuts in a dry frying pan and chop with a rolling pin. Grind the lemon zest on a grater and mix with a spoonful of sugar and cinnamon. Now combine all the ingredients in a bowl and mix well.

How to make a nut filling for a roll?

Ingredients:

Cooking

Pour milk into a bowl, add sugar, honey and heat over low heat. Then pour the ground nuts with a hot mixture, add grated lemon zest, vanillin and knead the nut filling.

I offer you, dear readers, a recipe from Victoria - a delicious yeast roll with nut filling.

You and I have already baked Christmas roll with poppy seeds, it will turn out great with pitted cherries, and with jam, and now - with nuts! Try a new recipe and compare which toppings you like best! Author's word...

8-10 servings

Dough Ingredients:

• 0.5 l. milk;
• 200 gr. margarine;
• 3 eggs;
• 1. Art. Sahara;
• 1 tsp salt (without top);
• 1 sachet of dry yeast (Saf-moment);
• 1 kg of flour;
• Vanillin on the tip of a knife;
• 1 coffee spoon of vodka.

Filling Ingredients:

• Nuts - 200g.

Cooking method:

• First, let's prepare the products. Since our dough is yeast, the products should be at room temperature. We take a bowl with high sides (or deep enough, because the dough will rise in it), sift about 0.7 kg of flour.
• No matter how fresh the flour is, it must be sifted:
• firstly, it is saturated with oxygen, which is simply necessary for yeast,
• secondly, we will clean it of lumps and unnecessary debris
• We make a dry mass. Mix yeast with flour.

  
  

• Add margarine and grind everything well with a spatula (or with your hands).

  
  

• There the sugar and salt, mix again.

  
  

• And now the secret from my grandmother: we dissolve vanillin in a spoonful of vodka, we fix the aroma.

  If you take homemade eggs, then it is better to grind them with our dry mass too (the yolks are fatty and small lumps can turn out).

  
  

• Add milk and knead the dough.

  
  

• We leave the dough to rise (covered with a towel), proceed to the filling.
• We clean the nuts, if there are peeled ones - class! Nuts can be dried for ten minutes in the oven, and then crushed in a towel with a rolling pin. Or take a mortar and grind in it.

  
  

• The dough has risen, gently knead and divide into 6 parts. If you do not have time to bake 6 rolls, put the dough in plastic bags and hide in the refrigerator, bake for a week.
• Roll out the dough into a rectangle.

  
  

• Sprinkle with nuts and roll up.

  
  

• Beat the egg separately and grease the roll, pierce the top layer with a toothpick (3-5 holes so that it is the same width as the rest).

  
  

• Bake in the oven, preheated to 200 degrees, 35-40 minutes.

  
  

• Take it out of the oven and be sure to let it cool down. That's my whole recipe!

  
  

Grate chilled butter. Add two egg yolks and sour cream. Mix ingredients. Pour the baking powder and a pinch of salt into the sifted flour and mix. Gradually add flour to butter mixture. First, all the ingredients will combine into heterogeneous lumps. They need to be collected in a single ball, it is not necessary to knead the dough. Wrap the dough in cling film and refrigerate for 1 hour.

Remove the dough from the refrigerator and divide into 2 parts. On a floured board, roll each part of the dough into a thin layer, about 3 mm thick.

Lightly beat the egg white with a fork. Lubricate the dough layer with egg white using a silicone brush.

Roll the layer with the nut filling into a roll. The roll should not be very thick, otherwise the middle of the products may not be baked. Cut the roll diagonally to make portioned rhombuses.

Line a baking sheet with parchment paper and preheat the oven to 180 degrees. Put the rolls on a baking sheet, grease the top with egg white and send to bake in the oven for 35-40 minutes.

Serve with milk, tea or coffee.

Bon appetit!

The pleasant taste of a soft and crumbly dessert will delight children and adults. Your guests will surely appreciate the aroma of fresh pastries and their attractive appearance.

Roll recipe:

1. Grate the frozen butter and then mix it into the flour.
2. Add 100 g of sugar, salt, 2 eggs, vanilla and sour cream to the products.
3. Knead the dough and roll out a layer 0.5 cm wide.
4. Dry the nuts in a well-heated frying pan without oil for 3-4 minutes. After that, grind them with a blender and mix with the remaining sugar.
5. Spread the filling on the base in an even layer.
6. Roll up the workpiece and brush the surface with a beaten egg.
7. Cook the treat for 30 minutes at 180 degrees.

Cool slightly before serving and decorate with powdered sugar. After that, cut it into pieces and bring it to the table.

nut roll recipe

A delicious dessert with a crispy crust and original filling can be prepared on a fast day.

Baking Recipe:

1. Sift 180 g of wheat and 250 g of any whole grain flour into a deep bowl. Add 60 g sugar and 10 g lemon zest.
2. Pour 120 g of olive oil and 80 g of boiled water into the dry mixture.
3. Knead the dough, wrap it with cling film and refrigerate for 30 minutes.
4. Pour boiling water over 30 g of almonds, then pour over the nuts with cold water and peel them.
5. Dry the blanks in the oven or in a pan along with 30 g of walnuts and 30 g of hazelnuts.
6. Rinse 30 g of raisins, 30 g of dried cherries and 3 dried figs under running water, and then steam the food in boiling water. Squeeze and dry them.
7. Finely chop the figs and chop the nuts with a knife.
8. Peel 1 apple and grate on a coarse grater. Mix it with nuts, dried fruits and 30 g of sugar.
9. Roll out the dough to a thickness of 0.5 mm on a silicone mat or towel. Lay out the filling, sprinkle it with ground cardamom, cinnamon and lemon zest. Add all spices to taste.
10. Roll up the workpiece with a rug or towel. Transfer the workpiece to a baking sheet and send it to the oven preheated to 180 g. Bake the treat for 30-35 minutes.

Cool the finished roll on a wire rack and serve.

Sweet desserts with nuts can be prepared on ordinary and holidays.