Nut Roll
Ingrediënten
- 5½ cups 700 g Flour
- 1 cup 250 ml Milk, lukewarm
- ¼ cup 30 g Yeast
- 4 tsp 20 g Granulated sugar
- Dash of salt
- 2 Egg yolks
- 7 tbsp 100 g Butter, melted
- 1 Egg for brushing
- Flour for the work surface
- Butter for the baking sheet
- Vanilla confectioner’s sugar for dusting
For the Filling
- 7 tbsp 100 g Granulated sugar
- 3 tbsp 40 ml Milk
- 1 cup plus 3 tbsp 400 g Honey
- 18 oz 500 g Walnuts, ground
- Dash of clove powder
- 2 tbsp 3 cl Rum
- 1 oz 30 g Breadcrumbs
Instructies
- Dissolve the yeast in lukewarm milk.
- Mix in some flour to create a starter dough, cover, and let rise for 20 minutes in a warm place.
- Add the rest of the ingredients and beat until the dough comes away from the edge of the bowl.
- Cover again and let rise until the dough has doubled in volume.
- For the filling, boil milk with sugar.
- Stir in honey, nuts, and clove powder and bring to a boil again.
- Remove from heat, stir in rum and thicken with breadcrumbs.
- Knead the dough well one more time and roll out thin on a floured work surface.
- Spread the cooled filling on top, roll up tightly like a roulade, and lay on a buttered baking sheet.
- Brush with beaten egg and let rise another 30 minutes.
- Bake for about 45 minutes in an oven preheated to 375 °F (190 °C).
- Let cool and dust with vanilla confectioner’s sugar.
Notes / Tips / Wine Advice:
Speaking Baking
Anyone who has ever eaten (Bohemian) powidltatschkerln or (Hungarian) Palatschinken knows that Austrian baking comes from a multicultural background. Most dishes make no particular attempt to hide their origins. The German word for a nut roll is ‘Totitze,” which is simply a Germanized version of the Slovenian “potica,” which means baked good or cake. Nut rolls came to Austria through Slovenian Styria, where they are still traditionally served as “leavened strudel” with afternoon tea or coffee. And in Czech, kolach very simply means “little pastry” and comes from the Viennese diminutive for a pocket of pastry.
Anyone who has ever eaten (Bohemian) powidltatschkerln or (Hungarian) Palatschinken knows that Austrian baking comes from a multicultural background. Most dishes make no particular attempt to hide their origins. The German word for a nut roll is ‘Totitze,” which is simply a Germanized version of the Slovenian “potica,” which means baked good or cake. Nut rolls came to Austria through Slovenian Styria, where they are still traditionally served as “leavened strudel” with afternoon tea or coffee. And in Czech, kolach very simply means “little pastry” and comes from the Viennese diminutive for a pocket of pastry.
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