Nut or raisin cake

Nut Roll with Walnuts and Raisins: A Classic Recipe for Unforgettable Moments

The nut roll with walnuts and raisins is more than just a simple dessert; it is a tradition, a story intertwined with beautiful moments spent with loved ones. With every bite of this fluffy nut roll, we reconnect with childhood memories and enjoy the inviting aroma of ingredients that blend perfectly. This nut roll recipe is easy to follow, and the final result will bring smiles to the faces of those who savor it.

Total preparation time: 6-7 hours (including rising time)
Preparation time: 30 minutes
Baking time: 40-50 minutes
Number of servings: 10-12

Necessary ingredients:

For the dough:
- 1 kg of flour (choose a high-quality flour with a high gluten content for a fluffy roll)
- 4 egg yolks (make sure they are fresh)
- 250 ml of lukewarm milk (not hot, to activate the yeast)
- Zest of one lemon (for extra flavor)
- 2-3 drops of rum essence (or more, to taste)
- 1 packet of vanilla sugar (or regular sugar, but vanilla will add a special note)
- 50 g of fresh yeast (or 7 g of dry yeast)

For the filling:
- 300 g of ground walnuts (you can also use toasted walnuts for a more intense flavor)
- 150 g of raisins (the raisins can be soaked in warm water or rum for extra flavor)
- 100 g of sugar (adjust to taste)
- 50 g of melted butter (optional, for a richer taste)

For the final glaze:
- 1 egg white (beaten)

Step-by-step preparation:

1. Preparing the yeast: In a small bowl, dissolve the yeast in the lukewarm milk, adding a tablespoon of sugar from the total amount. Let it sit for 10-15 minutes until the mixture forms a foam. This is an essential step, as the activated yeast will ensure even rising of the dough.

2. Mixing the ingredients: In a large bowl, sift the flour and make a well in the middle. Add the activated yeast, egg yolks, vanilla sugar, lemon zest, and rum essence. Start mixing the ingredients with a spatula or by hand, gradually incorporating the flour.

3. Kneading the dough: Once the ingredients start to combine, transfer the dough to a lightly floured work surface. Knead the dough for 10-15 minutes until it becomes elastic and smooth. A useful technique is to pull the dough with one hand and fold it with the other, repeating this process to activate the gluten.

4. Let the dough rise: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm room for 4-5 hours. The dough should double in volume. If you have an oven with a rising function, this is an excellent option.

5. Preparing the filling: In a bowl, mix the ground walnuts with sugar and raisins (if you soaked them, make sure to drain them first). You can also add the melted butter for a richer taste. Mix well until homogeneous.

6. Shaping the rolls: After the dough has risen, transfer it to a work surface and divide it into two or three parts, depending on how many rolls you want. Roll each piece of dough into a rectangle, spread the filling over the entire surface, and roll the dough tightly, forming a log. Place the rolls in loaf pans or on a greased baking sheet.

7. Second rising: Let the rolls rise in the pan for 30 minutes. This step is essential for achieving a fluffy texture.

8. Glazing and baking: Preheat the oven to 180°C. Brush each roll with the beaten egg white for a golden and shiny crust. Bake the rolls for 40-50 minutes, checking them with a toothpick to ensure they are well-baked (the toothpick should come out clean).

9. Cooling and serving: After removing the rolls from the oven, let them cool on a rack. Serve them sliced, either plain or alongside a fragrant tea or coffee. The pleasure of the taste will be amplified!

Practical tips:
- If you want to add a personal touch, try adding a few tablespoons of cocoa to the walnut filling for a chocolate-flavored roll.
- The rolls keep well wrapped in food film or in an airtight container for a few days, but they are most delicious fresh.

Nutritional information (per serving):
- Calories: approximately 300 kcal
- Fat: 10 g
- Carbohydrates: 45 g
- Protein: 8 g

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 7 g of dry yeast. Mix it with the flour before adding the other ingredients.

2. What other fillings can I use?
Besides walnuts and raisins, you can try fillings with chocolate, poppy seeds, or fruit jam.

3. How can I make the roll healthier?
You can replace some of the white flour with whole wheat flour and reduce the amount of sugar.

This nut roll with walnuts and raisins will surely become a favorite recipe in your home, bringing joy and warmth to every breakfast or festive meal. Enjoy it with your loved ones and let yourself be carried away by its unmistakable aromas!