Walnut roll
Yield:
1 roll
Prep Time:
15 minutes
Cook Time:
25 minutes
Additional Time:
8 hours
Total Time:
8 hours 40 minutes
A semisweet, nutty pastry that is perfect with a cup a coffee.
Ingredients
Dough
- 1 3/4 cups + 2 Tbsp. www flour
- 1/2 tsp. yeast
- 1 Tbsp. sugar
- 1/2 cup + 2 Tbsp. warm milk
- 2 Tbsp. coconut oil, room temperature
- 2 egg yolks, room temperature
- 1/2 tsp. salt
Filling
- 1 cup walnuts
- 3 Tbsp. sugar
- 1/2 tsp. cinnamon
- Pinch of salt
- 1 tsp. coconut oil, room temperature
- 1/2 tsp. amaretto
- 1 egg white
- Zest of 1/2 orange (optional)
Egg wash
- 1 egg yolk
Instructions
Make dough
- Add all dough ingredients besides salt to the bowl of a stand mixer. Mix with dough hook until smooth and elastic. Cover and let rest for 10-30 minutes.
- Add salt and knead on medium-low speed for a few minutes. Cover and let double in size, ~5 hours.
Make filling
- Pulse walnuts, sugar, cinnamon, and salt in a food processor until well ground. Add remaining ingredients and pulse until fully combined. Set aside.
Make roll
- Flatten dough into 1/4” thick (roughly 12”x 10” rectangle). Spread filling evenly across dough, leaving a 1/2” border.
- Roll up on the long side, rolling looser at the end, then pinch the seams and ends closed. Place on a baking sheet seam side down.
- Brush egg white on top and sides and allow to rise for 2-3 hours at room temperature, until risen.
- Brush again with egg white and poke top with a fork. Bake at 350°F for 25 minutes.
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