CINNAMON WALNUT RAISIN SWEET ROLL RECIPE
Steps:
- In the bowl of a stand mixer (or with your hands) combine the flour, yeast sugar, nonfat dry milk, salt, egg and water, vanilla and butter. Mix on low speed until dough starts to come together, then increase speed one notch until the dough is soft and smooth.
- Lightly coat a bowl with vegetable oil, to prevent the dough from sticking. Form the dough into a ball and place it in the bowl. Cover with a clean towel and let rise for 1 1/2 hours or until about doubled in size.
- While the dough is proofing, Preheat the oven to 300° and toast the walnuts on a sheet pan for about 15 minutes or until fragrant and toasted. Let the nuts cool, then chop them and set aside.
- Take the butter out to soften. In a small bowl, combine the brown sugar, cinnamon, cloves, nutmeg, vanilla and whisk to combine. Set aside. Measure out the raisins and set aside until you're ready to assemble the rolls.
Nutrition Facts : Calories 375 kcal, Carbohydrate 64 g, Protein 6 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 281 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
GREAT-GRANDMA'S PRUNE ROLL
Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.-Marci Kulla, Brush Prairie, Washington
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
NUT ROLL RECIPE
This nut roll recipe hails from an old family friend and is a Christmas staple. It only requires one rise, so it's easy to churn out a ton of nut roll!
Provided by Michelle
Categories Dessert
Time 6h
Number Of Ingredients 16
Steps:
- Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
- In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
- Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
- Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).
- Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.
Nutrition Facts : Calories 633 kcal, Carbohydrate 220 g, Protein 36 g, Fat 92 g, SaturatedFat 59 g, Cholesterol 303 mg, Sodium 289 mg, Fiber 17 g, Sugar 110 g, ServingSize 1 serving
NUT ROLLS
This is a combination of two or three old recipes.
Provided by Karren L. Kukral
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 35
Number Of Ingredients 15
Steps:
- In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
- To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
- Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
- Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 41.7 g, Cholesterol 50.5 mg, Fat 35.1 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 116.3 mg, Sugar 18.4 g
SWEET ITALIAN NUT ROLL
Steps:
- 1. Add yeast to milk and water. Mix with 3 cups of the flour. Let stand for 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic (about 4 minutes). Let rise 2 hours until doubled in bulk.
- 2. Heat the ingredients for the filling together, blend well and let cool.
- 3. When dough is through rising, divide into 5 or 6 equal parts. Let rest on floured board for 15 minutes.
- 4. Roll out in long pieces, as if for jelly roll. Lay down your filling to cover dough completely and roll up.
- 5. Put on greased cookie sheets, seam side down (2-3) per pan; tuck ends under to seal. Let rise again, about 25 minutes.
- 6. Bake at 350 degrees F for 25 minutes or until golden brown.
- 7. ADDED NOTE: Nuts should be very finely chopped. Best way to achieve this is by using a food processor.
CABINKAT'S SWEET KOLACHé NUT ROLL
I begged my Tanté Enna for years for this recipe, she finally gave it to me on her 93rd birthday, the year before she passed away. We had always had this for a traditional Christmas morning nut roll to have with our coffee. It took me a couple of years to get right, but I finally perfected it when I let the yeast sit too long. Now, I am the Kolaché baker of the family and Mom just enjoys them.
Provided by CabinKat
Categories Breads
Time 1h55m
Yield 2 Large Loaves, 4 serving(s)
Number Of Ingredients 12
Steps:
- In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes.
- Add melted butter, salt, egg yolks, and 2 tablespoons sugar. Mix well.
- Add flour to mix slowly until it forms nice dough. Should not be tacky. Add a bit more flour if needed.
- Cover bowl and let raise in warm place 1 hour.
- In mean time, beat egg whites with mixer until frothy or foamy. Add 1 cup sugar, slowly until stiff peak forms. Fold in vanilla, cinnamon, and walnuts. You can use Black walnuts if preferred.
- When dough has risen, cut into 2 equal parts. Roll out on floured surface until you get a 12 X 18 (give or take) sheet. Spread nut mixture onto surface and leave 1 inch space all around. Roll like you would a jellyroll or pinwheel. Use water at last open area to seal, fold or tuck under slightly left to right sides. Place on lightly greased cookie sheet length-wise and repeat with second one.
- Preheat oven 375º degrees.
- Once both are placed on cookie sheet, poke with fork in about 5 areas on each to let dough breath. Cover with light towel and let rise about 15-20 minutes.
- Remove towel, place in center rack in oven and bake for 20-25 minutes. Should be golden brown.
- Brush with melted butter if preferred.
- When completely cooled, cut into 1" slices and pat with butter, serve with coffee (if preferred).
Nutrition Facts : Calories 1896.5, Fat 123.7, SaturatedFat 37.1, Cholesterol 216.4, Sodium 977.5, Carbohydrate 172.1, Fiber 13.3, Sugar 60.1, Protein 39
ITALIAN NUT-FILLED "STICKS" (SFRATTI)
Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashannah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.
Provided by Gil Marks
Yield Makes about forty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- To make the pastry: Combine the flour, sugar, and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days. Let stand at room temperature until malleable but not soft.
- 2. To make the filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful, it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes. Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
- 3. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or grease.
- 4. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three 14-by-14-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.
- 5. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.
- Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
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