The walnut cream is carefully prepared to achieve a fine texture and rich taste. The first step is to bring the milk to a boil in a deep saucepan, adding the butter cut into cubes and the sugar. We stir constantly to ensure that the sugar dissolves completely and the butter integrates perfectly into the mixture. When the milk starts to boil, we add the ground walnuts, stirring continuously to prevent sticking to the bottom of the pan. We let the cream cook for a few minutes, as the nuts will absorb some of the liquid, enriching the flavor. After achieving the desired consistency, we add the rum essence, which will give it an inviting aroma. If the resulting cream is thinner than desired, we can add one or two tablespoons of breadcrumbs to give it more structure. If it is too thick, we can thin it out with a little milk until we reach the ideal consistency.
As for the dough, the ingredients are added to a food processor or bread machine in the correct order: the egg, milk, melted butter, sugar, salt, spices, flour, and yeast. It is important to follow this order to ensure good homogenization of the ingredients. A pliable dough is kneaded, which will be pleasant to the touch. After kneading, the dough is covered with plastic wrap and left in the refrigerator for 30 minutes, during which it will become easier to handle.
After the resting time has passed, we take the dough out of the refrigerator, dividing it into two equal pieces. On a surface sprinkled with a little oil, we roll out each piece of dough into a thin sheet. On each sheet, we evenly distribute half of the walnut cream, making sure to leave free edges for easier rolling. We roll each sheet tightly, forming appetizing rolls, which we place in a baking tray lined with parchment paper.
To achieve a golden and shiny crust, we brush the rolls with a mixture of egg yolk and a tablespoon of milk. We bake the rolls in a preheated oven at 180 degrees until they turn golden brown and pass the toothpick test. Once ready, we let them cool covered with a clean cloth, which will help retain moisture. Slice the rolls only when serving to maintain freshness and aroma. These delights keep well wrapped in plastic wrap. Enjoy this delicious recipe!
As for the dough, the ingredients are added to a food processor or bread machine in the correct order: the egg, milk, melted butter, sugar, salt, spices, flour, and yeast. It is important to follow this order to ensure good homogenization of the ingredients. A pliable dough is kneaded, which will be pleasant to the touch. After kneading, the dough is covered with plastic wrap and left in the refrigerator for 30 minutes, during which it will become easier to handle.
After the resting time has passed, we take the dough out of the refrigerator, dividing it into two equal pieces. On a surface sprinkled with a little oil, we roll out each piece of dough into a thin sheet. On each sheet, we evenly distribute half of the walnut cream, making sure to leave free edges for easier rolling. We roll each sheet tightly, forming appetizing rolls, which we place in a baking tray lined with parchment paper.
To achieve a golden and shiny crust, we brush the rolls with a mixture of egg yolk and a tablespoon of milk. We bake the rolls in a preheated oven at 180 degrees until they turn golden brown and pass the toothpick test. Once ready, we let them cool covered with a clean cloth, which will help retain moisture. Slice the rolls only when serving to maintain freshness and aroma. These delights keep well wrapped in plastic wrap. Enjoy this delicious recipe!
Ingredients
Dough 1/2 kg flour 1/2 kg flour 1 egg +1 egg yolk 10 g dry yeast 2 tablespoons sugar 100 ml warm milk not hot +1 tablespoon milk 200 g butter 82% fat soft but not melted + 1 tablespoon lard (if you have it, it makes the dough even more tender) grated lemon or orange peel 1 pinch of salt Walnut cream 200 g ground walnuts 125 ml milk 1 teaspoon butter 4-5 tablespoons sugar or more to taste rum essence