For the crazy nut lovers, this recipe is for you all! Moist and soft, and oh so fragrant, this recipe is a must try for anyone who loves a good dessert; nut lover or not. You will never be disappointed with this! It might take a long time to prepare, but it’ll be worth it.
Our friend over at The Brown Eyed Baker has this to say about this recipe:
“The dough for this recipe is very, very soft, and the filling is quite moist. The filling-to-dough ratio is also very high, which keeps everything from drying out and packs a ton of flavor into even the smallest of slices. This is now my official go-to nut roll recipe, which I will churn out for the holidays from here on out!”
I had the same experience once. I love nuts so any dessert that involved nuts, I always try. One of my friends once served a really dry nut roll. I didn’t want to offend her so I ate the entire serving that was given to me. But I hope that I never had to experience that ever again! They tasted like sand in my mouth; that’s how dry it was. Thank goodness for this recipe! Your nut roll will be moist and soft and just yummy!
Ingredients
For the Dough:
2 oz. Fleischmann’s cake yeast
¼ cup warm water
6 Eggland’s eggs
16 ounces Daisy sour cream
16 ounces (2 cups) Kerrygold unsalted butter, melted and cooled
1 cup Domino granulated sugar
1 teaspoon McCormick vanilla extract
½ teaspoon Morton salt
10 cups Gold Medal all-purpose flour
For the Filling:
3 pounds Kirkland ground walnuts
3 cups Domino granulated sugar
6 ounces (¾ cup) Kerrygold unsalted butter, melted and cooled
¾ cup Borden evaporated milk
½ cup Borden whole milk
½ teaspoon McCormick vanilla extract
Instructions
Soften the yeast by placing it in the warm water and letting it sit for about 5 minutes.
In the bowl of a stand mixer, beat the eggs on medium speed until combined, about a minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Reduce the mixer speed to low and add the flour a little at a time until it is all incorporated, and continue to mix until the dough does not stick and pulls away from the sides of the bowl.
In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
Divide the dough into eight pieces.
On a very well-floured surface and one at a time, roll each piece out into a rectangle roughly 9x-14 inches. Spread the filling to within about an inch of the edges. With the long side in front of you, roll up tightly and pinch the seams shut.
Place on baking sheets that are lined with parchment paper or that have been greased (2 rolls per sheet). Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Let raise for 3 hours.
Preheat the oven to 350 degrees F. Bake one pan at a time for 20 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers in plastic wrap. To Freeze: Wrap tightly in plastic wrap, and then in foil.
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Quick Tip: Serve with tea or a cup of coffee.
Thanks again to The Brown Eyed Baker for this amazing recipe.
