Friday, March 19, 2010


This is my simple way of welcoming a new member to our family. I've been cooking Hungarian dishes so my niece will be able to cook these tried and tested dishes and add to her recipe book! I will be blogging some more soon.Welcome to our family Mikey! Take good care of my sweet little niece=;).

Baking is not really my forte' but i've challenged myself to at least bake (a yeast based bread) once a month. This Hungarian Nut Roll is my third. This bread is definitely a keeper, i'm already thinking of different fillings i could use in lieu of the nuts the next time i make this. The dough is so good.

Recipe Adapted from Red Star Original Yeast Recipes
Yields: 2 Rolls


Milk 1/3 C
Sour Cream 1/2 C
Butter 3 T
Egg yolks 2  room temperature
Egg 1 room temperature
Bread Flour 3 + 1/2 C
Sugar 1/2 C
Salt 1/2 t
Active Dry Yeast 4+1/2 t

Milk 2 T
Walnuts, freshly ground 2 C
Sugar 1/4 C
Brown Sugar 1/4 C
Butter, 1/4 C room tempereature
Egg 1
Vanilla 1/2 t
Combine yeast, 1 1/2 c flour, sugar and salt. Heat milk, sour cream  and butter to 120-130 degree F. 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, wlanuts, sugar and butter.
Cook on medium heat until mixture resembles a paste, stirring constantly.
Remove from heat; cool.
Stir in vanilla.
Fold in beaten eggs.

Shaping, Rising, And Baking
Turn dough on to 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.


  1. This looks delishious!!!!!!!!!!Kudos to you!

  2. Hi, Kim! Thank you! Just so you're one of my inspiration as to why i'm challenging myself to bake yeast based goodies=;) Hope you'll give this a try. My coworkers liked this as well!

  3. Awww!! I just happened to see what's new on the menu and found this today! That's so awesome, can't wait to show him when he gets home! Thanks Auntie Aday and love you! I definitely have to try this - just the other night, I told Mikey's mom that when you're here she has to show us how to bake one of her recipes!

  4. You're welcome! I know Mikey will take good care of you! Oh, i can't wait for some cooking demo from your soon to be MIL! I just made some Hungarian mushroom soup but i'm debating if i'll blog it or not. I wasn't so satisfied w/ it=;(

  5. Wow, this looks perfect! Pretty soon you won't be able to claim that baking isn't your forte!

  6. Hi, V! Thank you for dropping by and the comments=;) Oh, i hope so! I started January and i'm trying..patience is the key and following procedure and measurements to a Tee would help ha!ha!