The Best Christmas Nut Roll with Walnuts \ OLD Family Recipe!!
Channel: Kathy Cooks
Date: 2020-12-10

This Nut Roll is so amazing!  Walnuts are my favorite but you can substitute other kinds of nuts.

This recipe comes from a woman from the polish community I grew up in. (New Troy, Michigan). It is a very small town where everyone knew everyone.  One of my parents life long friends was a woman named Jackie.  Every Christmas you could depend on getting a delicious old world Polish Nut Roll.  It was jam packed full of walnuts and goodness.  The crust was so buttery delicious.  I learned many things while making this nut roll.  The most important thing was that Jackie put a lot of effort and love into making these for her friends.

Click below to Print recipe:
https://docs.google.com/document/d/1Wp1kU08iZKuUbHxtEK7PK5npZJVI8fNQtXChFTNCQO8/edit?usp=sharing

Christmas Nut Roll

Dough
5 cups Flour
5 Tablespoons sugar
1 teaspoon salt
2 yeast cakes (or 4 1/2 teaspoons of dried yeast)
1 cup milk
3 egg yolks
1/2 cup of butter

Filling
2 cups ground walnuts (I tried pecans too, also very good)
1/2 cup butter
1 cup sugar
2 egg yolks

Sift flour, sugar, and salt together.   If using active dry yeast heat milk to 100 degrees and add yeast.  Let sit for 5 mins.  If using Rapid Rise dry yeast add to the flour.  Or crumble the yeast cakes into the flour mixture.  Work the butter in as you would a pie crust.  This means to cut the butter into your flour mixture. (see video)  Add well beaten egg yolks and milk and mix well.  Cover and  let rise aT ROOM TEMPERATURE for 2 hours.  Punch down and let rise again. (recipe doesn't say how long.  I did for another 2 hours)

While dough is rising you can make the filling.  Melt butter in a pan on low.  add the sugar and the walnuts.  Stir in the egg yolks and cook for a couple minutes on low.  Stirring constantly to make sure the egg yolks do not curdle.  Take off heat and let cool.

After second rise roll out the dough to 1/2 thick.  DO NOT roll dough thinner.  The filling will leak if dough is thin.  Spread walnut mixture over dough and roll up the dough.  Let rise an additional 2 hours. (I was impatient and put it in oven after 1 hour). Before baking brush with beaten egg white and top with chopped walnuts.  Bake at 375 for 1 hour.  Watch your roll carefully.  I found it was browning quickly and after 20 mins I put tin foil over it to stop the browning. 

0:00 Intro and making the dough
7:14 Making the filling
10:47 Rolling out the dough 
15.48 Baking and Tasting!




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