Hungarian Nut Roll...and Counting Our Blessings

The holidays are almost over, and the new year will begin, in less than one week. We have so much to be thankful for...but mostly for our life, our freedom, to enjoy our choice of practicing our religion, our ethnic tradition, and respect one-another. This is the time of year when families get together and celebrate the "gift of giving!" It's not about how expensive, or how bright the gift should be...it's about the true meaning of our giving from the heart, and not putting a price on it!

My daughter Lora specifically asked me to make her Kalács (Hungarian Nut Roll) and I just put it off not realizing that it's the traditional value of the holiday season that she still remembers from the time she was little and my aunt making all the wonderful bake goods every Christmas! So, on Christmas Eve...just a few hours before we went to our dear friends for their Southern American/Italian dinner, I, at the last minute literally threw this wonderful quick nut roll together to have it for Christmas day! I rarely make yeast dough, but I made this with the full recipe, and freezing half of the dough! The filling is the same filling, that I used for my Kifli, in my previous post. I just did not have the time to make it the traditional way.

Googled the recipe, for the dough...just did not have the time to figure out the metric system to our American system. Turned out real moist, and everyone loved it. I got the nicest compliment from Lora, telling me that this was the best Christmas gift...better than any other present!

Hungarian Nut Roll
Adapted from Taste of Home

2 packages (1/4 ounce each active dry yeast
1/2 cup warm 2% milk
1/4 cup plus 2 Tablespoon sugar
3/4 teaspoon salt
1 cup butter softened
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
6 to 6-1/2 cups all-purpose flour




Filling:
my own recipe

1/2  lb. walnuts
1 cup apricot preserves
1/4 cup sugar
Grated zest of 1 lemon
1/2 cup light raisins (optional)

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs, and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough.( Dough will be sticky.)

Turn onto a floured surface; knead until smooth and elastic, about 6-9 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


This is how the dough will look, doubled in size, nice and puffy!

Recipe calls for dividing dough into 4 portions, I divided mine into three. Roll out dough on a floured surface. Roll each into a 12x10 inch rectangle. Spread filling within 1/2 inch of edges. Roll up jelly roll style, starting with the long side; pinch seam to seal. Place seam side down on parchment paper lined baking sheet.

Cover and let rise until doubled, about 30 minutes. This is how it looks after 30 minutes...doubled in size. You can use egg wash with 2 eggs beaten with about 1 Tbsp. water, and with a pastry brush, just paint the tops and sides. Bake at 350 degrees F. for 30-40 minutes or until lightly browned. Remove from pan to wire rack, and cool.


For traditional walnut filling:

4 cups walnuts
1/2 cups sugar
1 teaspoon ground cinnamon
2 Tbsp. brandy
1/3 cup hot milk

Mix all the ingredients in a food processor, ending with the brandy, and hot milk. Spread on the rectangles, and roll up jelly roll fashion, and proceed with the instructions!