Nut Roll Hungarian

Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!

As I currently have some time, I was surfing on the web a few days ago. Looking to find fresh, stirring tips, inspiring meals that I’ve never used before, to astonish my loved ones with. Hunting for quite some time unfortunately could not discover lots of interesting things. Right before I thought to give up on it, I stumbled on this tempting and simple treat simply by chance. It looked so delicious on its snapshot, that called for urgent actions.

It had been easy to imagine the way it’s created, its taste and how much my hubby might love it. Actually, it is rather easy to delight the man when it comes to puddings. Anyway, I visited the blog: Suncakemom and used the comprehensive instuctions that were accompanied by nice photographs of the method. It really makes life faster and easier. I can suppose it is a bit of a inconvenience to take photographs down the middle of cooking in the kitchen because you will often have gross hands so that i genuinely appreciate the effort and time she put in to build this blogpost .

With that said I’m inspired to present my own, personal recipes in the same way. Thanks for the thought.

I was tweaking the original recipe to make it for the taste of my family. I can tell you that it was a great success. They prized the flavor, the structure and enjoyed getting a sweet such as this during a lively workweek. They basically requested lots more, a lot more. Hence the next occasion I am not going to make the same miscalculation. I’m going to multiply the quantity .

This is based on the Nut Roll from SunCakeMom

Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.

Mix flour with the butter and sweetener.

Add the yeast and milk if haven’t been added before.

Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.

Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.

Walnut filling:

Mix all the ingredients together and let it sit in the fridge until the dough is ready.

Poppy seed filling:

Mix all the ingredients together in a saucepan.

On the stove top bring the milk to boil in low temperature while stirring continuously.

Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.


Dust the work surface with flour then divide the dough into 4 parts.

Butter the baking tray or cover it with parchment paper.

Work with one piece at a time roll out the dough into a 1/8″ / 3mm high rectangular shape the length of our baking tray.

Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.

Roll the dough up.

Place them into the buttered or parchment papered baking tray.

Repeat until the filling and dough runs out which should be after 3 more nut rolls.

Brush the top with eggwash and punch holes alongside with a fork.

Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)

After about an hour it should come out with a golden brown top and tantalizing smell. Don’t resist it!