I have made nut rolls several times, especially when I need something substantial for breakfast or when I have leftover nuts that I want to use. If you have the ingredients ready and a little patience for the dough to rise, everything goes quite quickly. The dough comes out soft, and the filling remains dense and flavorful. I like that the dough is easy to work with, especially if you have experience with sweet bread or rolls.
Quick Info
Total time: about 2 hours (including dough rising)
Preparation time: 20-30 minutes (excluding rising and baking)
Baking time: 25-30 minutes, depending on the oven
Servings: 12-14 rolls, depending on how large you cut them
Difficulty: medium
Recipe type: nut dessert, homemade sweet rolls, suitable for breakfast or snack
Ingredients
For the dough:
500 g flour
1 packet of dry yeast (usually 7 g)
1/2 teaspoon salt
2 tablespoons sugar
50 g soft butter
100 g yogurt
1 egg
Lemon zest
Warm water (as needed for the dough, no exact amount)
For the filling:
300 g ground nuts
100 g raisins
4 tablespoons sugar
3 tablespoons cocoa
Milk (just enough to bind the mixture)
For brushing:
1 egg yolk
A little milk
Preparation method
1. In a small bowl, mix the yeast with the sugar and a few tablespoons of warm water, just enough to dissolve. Let it sit for 5 minutes to activate.
2. In a large bowl, put the flour, salt, and lemon zest. Make a well in the center and add the soft butter, yogurt, beaten egg, and the yeast mixture.
3. Start mixing with your hands, and if the dough feels too stiff, gradually add warm water. Knead for about 10 minutes until the dough is no longer sticky and becomes elastic. It’s important that it’s not too soft or too hard.
4. Cover the bowl with a towel and let the dough rise in a warm place until it doubles in volume. Generally, this takes about an hour, but it depends a lot on the temperature.
5. For the filling, mix the ground nuts with cocoa, raisins, and sugar in a bowl. Gradually add milk until the mixture binds and becomes easy to spread, not too liquid.
6. When the dough has risen, turn it out onto a floured surface and roll it out into a rectangular sheet about 1 cm thick.
7. Spread the nut filling over the entire surface of the dough with a spatula or spoon.
8. Roll it up tightly lengthwise, then cut the roll into pieces 2-3 cm thick. You should get about 12-14 pieces, depending on how thick you cut them.
9. Place the rolls on a baking tray lined with parchment paper, leaving space between them as they will rise while baking.
10. Beat the egg yolk with a little milk and brush each roll on top.
11. Place the tray in the preheated oven at 180°C. Baking takes about 25-30 minutes or until they turn golden brown.
Why I make this recipe often
This recipe is useful when I need something that lasts several days without drying out too quickly. It’s easy to adapt if you don’t have all the ingredients measured precisely. The dough is not fussy, and the nut, cocoa, and raisin filling is quite filling. These rolls hold up well at room temperature and are suitable for breakfast or as a snack.
Tips and variations
Tips
Don’t put too much milk in the filling, or it will run out when rolling.
If the dough is sticky, add a little more flour while kneading.
If you want to speed up the rising, place the bowl near a warm source, but not directly on a radiator.
Substitutions
You can use roasted nuts for a more intense flavor, but plain nuts work too.
Yogurt can be replaced with sour cream or even milk if you don’t have anything else on hand.
Variations
You can add cinnamon to the filling, but it’s not mandatory.
Raisins can be omitted if you don’t like them, but they help with texture.
The rolls can also be brushed with syrup after baking, but the basic recipe doesn’t require this.
Serving ideas
They can be served warm or cold.
They are good with milk, tea, or coffee.
They are great for packing, especially if you wrap them individually.
Frequently asked questions
How long should the dough be left to rise?
It depends on the temperature in the kitchen, but usually, an hour is enough for the dough to double in size. If it’s colder, it may take longer.
Can I freeze the nut rolls after baking?
They can be frozen, but the texture changes slightly. When thawing, it’s best to warm them up a bit in the oven, not in the microwave.
What should I do if the filling is too soft?
Add a little more nuts or cocoa. If it’s too hard, add a splash of milk.
Do I have to use parchment paper?
It’s recommended since they stick quite easily to the tray. If you don’t have any, grease the tray well with butter or oil.
Can I use fresh yeast instead of dry yeast?
You can use it, but you need to adjust the quantity. For 500 g of flour, about 25 g of fresh yeast is sufficient.
Nutritional values
Estimated per serving (1 roll): approximately 250-300 kcal. Macros: 10-12 g fat, 35-40 g carbohydrates, 6-7 g protein. Values may vary depending on how large you cut the rolls, the exact amount of sugar and nuts used, and how much milk goes into the filling.
Storage and reheating
The rolls keep well at room temperature in a covered container for about 2-3 days. After that, they become harder. They can be easily warmed in the oven, not in the microwave. If you freeze them, let them thaw at room temperature and warm them up before serving.
Quick Info
Total time: about 2 hours (including dough rising)
Preparation time: 20-30 minutes (excluding rising and baking)
Baking time: 25-30 minutes, depending on the oven
Servings: 12-14 rolls, depending on how large you cut them
Difficulty: medium
Recipe type: nut dessert, homemade sweet rolls, suitable for breakfast or snack
Ingredients
For the dough:
500 g flour
1 packet of dry yeast (usually 7 g)
1/2 teaspoon salt
2 tablespoons sugar
50 g soft butter
100 g yogurt
1 egg
Lemon zest
Warm water (as needed for the dough, no exact amount)
For the filling:
300 g ground nuts
100 g raisins
4 tablespoons sugar
3 tablespoons cocoa
Milk (just enough to bind the mixture)
For brushing:
1 egg yolk
A little milk
Preparation method
1. In a small bowl, mix the yeast with the sugar and a few tablespoons of warm water, just enough to dissolve. Let it sit for 5 minutes to activate.
2. In a large bowl, put the flour, salt, and lemon zest. Make a well in the center and add the soft butter, yogurt, beaten egg, and the yeast mixture.
3. Start mixing with your hands, and if the dough feels too stiff, gradually add warm water. Knead for about 10 minutes until the dough is no longer sticky and becomes elastic. It’s important that it’s not too soft or too hard.
4. Cover the bowl with a towel and let the dough rise in a warm place until it doubles in volume. Generally, this takes about an hour, but it depends a lot on the temperature.
5. For the filling, mix the ground nuts with cocoa, raisins, and sugar in a bowl. Gradually add milk until the mixture binds and becomes easy to spread, not too liquid.
6. When the dough has risen, turn it out onto a floured surface and roll it out into a rectangular sheet about 1 cm thick.
7. Spread the nut filling over the entire surface of the dough with a spatula or spoon.
8. Roll it up tightly lengthwise, then cut the roll into pieces 2-3 cm thick. You should get about 12-14 pieces, depending on how thick you cut them.
9. Place the rolls on a baking tray lined with parchment paper, leaving space between them as they will rise while baking.
10. Beat the egg yolk with a little milk and brush each roll on top.
11. Place the tray in the preheated oven at 180°C. Baking takes about 25-30 minutes or until they turn golden brown.
Why I make this recipe often
This recipe is useful when I need something that lasts several days without drying out too quickly. It’s easy to adapt if you don’t have all the ingredients measured precisely. The dough is not fussy, and the nut, cocoa, and raisin filling is quite filling. These rolls hold up well at room temperature and are suitable for breakfast or as a snack.
Tips and variations
Tips
Don’t put too much milk in the filling, or it will run out when rolling.
If the dough is sticky, add a little more flour while kneading.
If you want to speed up the rising, place the bowl near a warm source, but not directly on a radiator.
Substitutions
You can use roasted nuts for a more intense flavor, but plain nuts work too.
Yogurt can be replaced with sour cream or even milk if you don’t have anything else on hand.
Variations
You can add cinnamon to the filling, but it’s not mandatory.
Raisins can be omitted if you don’t like them, but they help with texture.
The rolls can also be brushed with syrup after baking, but the basic recipe doesn’t require this.
Serving ideas
They can be served warm or cold.
They are good with milk, tea, or coffee.
They are great for packing, especially if you wrap them individually.
Frequently asked questions
How long should the dough be left to rise?
It depends on the temperature in the kitchen, but usually, an hour is enough for the dough to double in size. If it’s colder, it may take longer.
Can I freeze the nut rolls after baking?
They can be frozen, but the texture changes slightly. When thawing, it’s best to warm them up a bit in the oven, not in the microwave.
What should I do if the filling is too soft?
Add a little more nuts or cocoa. If it’s too hard, add a splash of milk.
Do I have to use parchment paper?
It’s recommended since they stick quite easily to the tray. If you don’t have any, grease the tray well with butter or oil.
Can I use fresh yeast instead of dry yeast?
You can use it, but you need to adjust the quantity. For 500 g of flour, about 25 g of fresh yeast is sufficient.
Nutritional values
Estimated per serving (1 roll): approximately 250-300 kcal. Macros: 10-12 g fat, 35-40 g carbohydrates, 6-7 g protein. Values may vary depending on how large you cut the rolls, the exact amount of sugar and nuts used, and how much milk goes into the filling.
Storage and reheating
The rolls keep well at room temperature in a covered container for about 2-3 days. After that, they become harder. They can be easily warmed in the oven, not in the microwave. If you freeze them, let them thaw at room temperature and warm them up before serving.