Bratislava walnut rolls

Name: Bratislava walnut rolls
Ingredients: 25 g fresh yeast; 200 ml lukewarm milk; 1 pinch salt; 2 tablespoons sugar; 2 eggs; 200 g softened butter; 600 g sifted white flour; 75 ml water; 75 ml milk; 150 g granulated sugar; 1 small bottle rum extract; 1/2 tablespoon candied orange peel powder; 250 g ground walnuts; 50 g raisins; 1 egg; 2 tablespoons colored sugar

Dessert - Bratislava walnut rolls by Eleonora F. - Recipia

Bratislava walnut rolls are yeasted rolls filled with walnuts and raisins, then baked into a U shape. The dough browns on the outside, and the filling is sweet, with rum and candied orange; I prefer the walnuts medium-ground, so I can feel their texture. Prep: 35 minutes. Cook: 25 minutes. Rest: 60 minutes. Total time: 120 minutes. Servings: 12. Approximately 540 kcal and 11 g protein per serving.

Ingredients

For the dough

25 g fresh yeast
200 ml lukewarm milk
1 pinch salt
2 tablespoons sugar
2 eggs
200 g softened butter
600 g sifted white flour

For the filling

75 ml water
75 ml milk
150 g granulated sugar
1 small bottle rum extract
1/2 tablespoon candied orange peel powder
250 g ground walnuts
50 g raisins

For finishing

1 egg
2 tablespoons colored sugar

Preparation

1. Mix the yeast with the lukewarm milk, 1 pinch of salt and 2 tablespoons of sugar. Leave for 10 minutes, until slightly risen. 2. Add 2 eggs, the softened butter and the sifted flour. Knead until you have an elastic dough that doesn’t stick, then chill for 20 minutes. 3. Put the water, milk and 150 g of sugar in a small saucepan. Heat for 5 minutes over low heat, stirring until the sugar dissolves, then take the pan off the heat. Stir in the rum extract, candied orange peel powder, ground walnuts and raisins. Leave the filling to cool for 30 minutes. 4. Divide the dough into pieces of about 30-40 g. On a work surface sprinkled with a little flour, roll each piece into an oval. 5. Put a spoonful of filling at the base of each oval and roll it up. Bend the rolls into a U shape and place them on a baking sheet lined with parchment paper. 6. Preheat the oven to 175°C. Beat the remaining egg, brush the rolls with it and sprinkle the colored sugar on top. 7. Bake for 20 minutes, until golden brown.

Notes

I serve them with cold milk; I like them better the next day, when the dough has cooled and the filling has set. Choose walnuts that smell fresh and don’t taste bitter, since their flavor comes through well in the filling. A slightly coarser grind leaves visible pieces, while finely ground walnuts make the mixture more compact. If you don’t have candied orange peel powder, use 1/2 tablespoon of finely grated orange peel instead. For a jam filling, use thick plum jam, 1 teaspoon per roll, and don’t spread it all the way to the edges. Large raisins can be cut in half so they’re easier to distribute through the filling. Keep the rolls in a closed container in the refrigerator for up to 3 days. Take them out a little before serving so they can come to room temperature.