My walnut cake

Nut Roll: A Holiday Tradition That Will Fill Your Heart with Joy

The nut roll is more than just a festive dish; it is a profound connection between the past and the present, a symbol of reunion and familial love. Every time the scent of freshly baked nut roll fills the air, childhood memories flood my mind, making the Easter holidays even brighter. This nut roll recipe is a true ritual that I cherish every time Easter approaches.

Total preparation time: 5 hours (including rising time)
Preparation time: 1 hour
Baking time: 45-55 minutes
Number of servings: 12 slices

Your ingredients for a perfect nut roll:

For the dough:
- 1 kg of white flour (Grania is recommended for a fluffy texture)
- 8 egg yolks
- 500 ml of milk
- 50 g of fresh yeast
- 300 g of granulated sugar
- 200 ml of oil (sunflower or olive oil)
- 50 g of raisins (soaked in advance)
- Zest of 1 orange and 1 lemon
- 1 vial of rum essence
- 1 vial of vanilla essence
- A pinch of salt

For the filling:
- 8 egg whites
- 8 tablespoons of sugar
- 2 tablespoons of cocoa powder
- 100 g of ground walnuts

Step 1: Preparing the ingredients
Start by preparing all the ingredients the night before. Let them come to room temperature, except for the milk, which should be warm. This step is essential for ensuring even fermentation of the dough.

Step 2: Making the dough
1. In a large bowl, sift the flour (it is recommended to have a bowl with a volume at least three times larger than that of the flour) to aerate the ingredient.
2. In a saucepan, heat 500 ml of milk over low heat. When it starts to boil, remove it from the heat and add 2 tablespoons of flour, mixing well with a whisk to avoid lumps. Let it cool to room temperature.
3. In a small bowl, crumble the yeast and add 3 tablespoons of sugar. Mix well until it becomes liquid.
4. Add the liquefied yeast to the cooled milk and sprinkle a little flour on top. Let it rise in a warm place for about 15-20 minutes.
5. Separate the egg yolks from the whites and beat them with a pinch of salt. Add them to the bowl with flour.
6. In another bowl, soak the raisins in a little milk and sprinkle them with rum.

Step 3: Mixing the ingredients
1. Add the milk with the yeast, raisins, citrus zest, rum and vanilla essences, and the heated oil to the flour.
2. Mix all the ingredients well until you obtain a homogeneous dough. It is important to add the oil gradually while kneading.
3. Knead the dough for 15-20 minutes until it becomes elastic and no longer sticks to your hands.

Step 4: Rising the dough
1. Cover the dough with a clean towel and let it rise in a warm place at a temperature of 20-22 °C until it doubles in volume (about 1-2 hours).

Step 5: Preparing the filling
1. Beat the egg whites until foamy, then gradually add the 8 tablespoons of sugar, continuing to mix until you achieve a firm meringue.
2. With a spatula, fold in the ground walnuts and cocoa powder into the meringue.

Step 6: Shaping the nut roll
1. After the dough has risen, sprinkle a little flour on a working surface.
2. Take about 400 g of dough and roll it out into a sheet 2 cm thick.
3. Spread the walnut filling over the sheet, roll it up tightly, and place it in the prepared pan (greased with oil and lined with semolina).
4. You can choose to braid three filled rolls or place them in a round pan.

Step 7: Glazing
1. Mix one egg with 2 tablespoons of milk and brush the nut roll with this mixture. Sprinkle with granulated sugar and, if desired, a little poppy seeds for a crunchy appearance.

Step 8: Baking
1. Preheat the oven to 200 °C. Bake the nut roll for 15 minutes at this temperature, then reduce the temperature to 165 °C and continue baking for 40-45 minutes.
2. Do not open the oven door in the first 15 minutes of baking to avoid affecting the rise of the dough.

Step 9: Cooling
1. After baking, let the nut roll cool in the pan for a few minutes, then carefully turn it onto a rack to cool completely.
2. Cover it with a clean towel to keep it moist and prevent it from drying out.

Step 10: Enjoying
The nut roll is ready to be served! Whether you slice it for breakfast or offer it as a dessert at the Easter table, its aroma will fill your home with joy.

Useful tips:
- If you want to make the nut roll more aromatic, you can add a few drops of orange essence to the dough.
- Instead of walnuts, you can try filling it with chocolate or poppy seeds to bring a touch of variety.
- The nut roll keeps well covered at room temperature for a few days. You can also freeze it, and when you want to consume it, let it thaw at room temperature.

Nutritional benefits:
The nut roll is a source of carbohydrates, proteins, and healthy fats from walnuts. When consumed in moderation, it can be a delicious choice for a balanced diet, especially during the holidays.

Frequently asked questions:
1. Can I use dry yeast?
Yes, you can use dry yeast. Replace 50 g of fresh yeast with 20 g of dry yeast, making sure to activate it according to the instructions on the package.
2. How can I enhance the flavor of the nut roll?
Add cinnamon or nutmeg to the filling for an extra flavor boost.

The nut roll is a recipe that brings together tradition and innovation, transforming every holiday meal into a unique experience. Last but not least, remember: cooking is an art, and every slice of nut roll will remind you of the beautiful moments spent with loved ones. Enjoy it with love!