Walnut Apple Nut Roll

Description of this recipe:

This Walnut Apple Nut Roll recipe is a delightful twist on the traditional nut roll, adding a touch of autumnal sweetness with grated apple. These rolls are made with a rich, slightly tangy dough, generously filled with a fragrant walnut-apple mixture, and finished with a simple, sweet glaze. They are perfect for holidays, special occasions, or simply as a comforting treat with a cup of coffee or tea.

Why you will love this recipe:

You will absolutely adore this Walnut Apple Nut Roll recipe for several reasons. Firstly, the aroma alone will transport you to a cozy autumn kitchen. Secondly, the combination of textures and flavors is simply irresistible. The soft, slightly sweet dough complements the crunchy, nutty filling with a hint of apple tartness. The confectioner’s sugar glaze adds a touch of sweetness to balance out everything. This recipe is also incredibly satisfying to make. The process of kneading the dough, preparing the filling, and rolling up the loaves is almost therapeutic, resulting in a beautiful and delicious reward. Furthermore, these nut rolls are impressive enough to serve to guests, yet simple enough to make for a weekday treat. They’re a crowd-pleaser that you’ll find yourself making again and again. Finally, it keeps well, so you can enjoy it for several days.

Introduction

The Walnut Apple Nut Roll is a timeless classic that has been gracing tables for generations. This recipe takes the traditional nut roll to the next level by adding the delicate sweetness and subtle tartness of grated apples to the walnut filling. The result is a moist, flavorful, and utterly irresistible treat that is perfect for any occasion. This recipe is slightly more involved than some others, but the effort is well worth it. The aroma that fills your kitchen as these rolls bake is simply divine, and the taste is even better. Imagine a warm, soft dough wrapped around a sweet and nutty filling, with hints of cinnamon and apple, all topped with a delicate glaze. It’s the perfect combination of comfort and indulgence. Whether you’re looking to impress guests, celebrate a holiday, or simply treat yourself to something special, this Walnut Apple Nut Roll recipe is sure to become a new favorite. So, gather your ingredients, put on some music, and let’s get baking!

Ingredients:

For the Dough:

2 packages (1/4 ounce each) active dry yeast: This is the leavening agent that makes the dough rise. Make sure it’s fresh and not expired.
1/2 cup warm 2% milk (110° to 115°F): The warm milk activates the yeast, helping it to thrive.
1/4 cup plus 2 tablespoons sugar: Sugar feeds the yeast and adds sweetness to the dough.
3/4 teaspoon salt: Salt controls the yeast and enhances the flavor of the dough.
1 cup butter, softened: Softened butter adds richness and moisture to the dough. Make sure it is softened but not melted.
1 cup sour cream: Sour cream adds tanginess and moisture to the dough, creating a tender crumb.
3 large eggs, room temperature, lightly beaten: Eggs add richness, structure, and moisture to the dough. Room temperature eggs incorporate more easily.
6 to 6-1/2 cups all-purpose flour: Flour provides the structure for the dough. The amount needed may vary depending on humidity.

For the Filling:

1-1/4 cups sugar: Sugar adds sweetness to the filling and helps create a sticky, caramelized texture.
1/2 cup butter, cubed: Butter adds richness and flavor to the filling.
1 large egg: The egg helps to bind the filling together and adds richness.
1/2 teaspoon ground cinnamon: Cinnamon adds warmth and spice to the filling.
4-1/2 cups ground walnuts: Walnuts provide the nutty flavor and crunchy texture. You can use pre-ground walnuts or grind them yourself.
1 large apple, peeled and grated: Apple adds sweetness, moisture, and a touch of tartness to the filling. Granny Smith or Honeycrisp varieties work well.

For the Icing:

2 cups confectioners’ sugar: Confectioners’ sugar creates a smooth and sweet glaze.
2 to 3 tablespoons 2% milk: Milk is used to thin the icing to the desired consistency.

Preparation:

Step 1: Activate the Yeast

In a large bowl, dissolve the yeast in the warm milk. It’s crucial that the milk is between 110° to 115°F (43° to 46°C). If it’s too hot, it will kill the yeast; if it’s too cold, it won’t activate it properly. Add the 1/4 cup plus 2 tablespoons of sugar and stir gently. Let the mixture stand for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.

Step 2: Combine Wet and Dry Ingredients

Once the yeast mixture is foamy, add the softened butter, sour cream, lightly beaten eggs, and salt to the bowl. Beat on medium speed until smooth, approximately 3 minutes. The butter should be well incorporated, and the mixture should be relatively lump-free. Then, gradually add 3 cups of flour and continue beating until just combined.

Step 3: Knead the Dough

Stir in the remaining flour, a little at a time, until a soft dough forms. The dough will be slightly sticky, but it should pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for 6-8 minutes. As you knead, the dough will become smoother and more elastic. If it’s too sticky, add a little more flour, but be careful not to add too much, as this can make the dough tough.

Step 4: First Rise

Place the kneaded dough in a greased bowl, turning once to coat the top. This will prevent the dough from drying out as it rises. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour. A warm environment helps the yeast work more efficiently, resulting in a faster and more even rise.

Step 5: Prepare the Filling

While the dough is rising, prepare the filling. In a large saucepan, combine the sugar, cubed butter, egg, and cinnamon. Cook and stir over medium heat until the mixture is thick enough to coat the back of a spoon. This usually takes about 5-7 minutes. Be sure to stir constantly to prevent the mixture from burning. Remove the saucepan from the heat and gently stir in the ground walnuts and grated apple. Allow the filling to cool completely before using it.

Step 6: Divide and Roll the Dough

Once the dough has doubled, punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 4 equal portions. Roll each portion into a 12×10-inch rectangle.

Step 7: Fill and Roll the Rolls

Spread the cooled walnut-apple filling evenly over each rectangle, leaving a 1/2-inch border around the edges. Roll up each rectangle jelly-roll style, starting with a long side. Pinch the seams to seal, and place the rolls seam side down on greased baking sheets.

Step 8: Second Rise

Cover the rolls with a clean kitchen towel and let them rise until doubled in size, about 30 minutes. This second rise is important for creating a light and airy texture.

Step 9: Bake the Rolls

Preheat the oven to 350°F (175°C). Bake the rolls for 30-40 minutes, or until they are lightly browned. The baking time may vary depending on your oven, so keep an eye on them.

Step 10: Cool and Glaze

Remove the rolls from the oven and transfer them to wire racks to cool completely. While the rolls are cooling, prepare the icing. In a small bowl, combine the confectioners’ sugar and milk. Add the milk a tablespoon at a time, until the icing reaches the desired consistency. Drizzle the icing over the cooled rolls.

COOKING Rating:

Medium. This recipe requires some patience and attention to detail, especially when it comes to working with yeast dough. However, the steps are straightforward, and the results are well worth the effort.

Serving Suggestions:

Serve the Walnut Apple Nut Rolls warm or at room temperature.
Pair them with a cup of coffee, tea, or milk.
They make a wonderful addition to any brunch or dessert table.
Serve with a scoop of vanilla ice cream for an extra indulgent treat.
Dust with powdered sugar for a simple and elegant presentation.

Tips:

Make sure your yeast is fresh and active for the best results.
Use room temperature ingredients for a smoother dough.
Don’t over-knead the dough, as this can make it tough.
Allow the filling to cool completely before using it to prevent the dough from becoming soggy.
If the dough is too sticky, add a little more flour, but be careful not to add too much.
Store leftover rolls in an airtight container at room temperature.

Prep Time:

45 minutes

Cook Time:

30-40 minutes

Total Time:

Approximately 3 hours (including rising time)

Nutritional Information:

(Estimated, per serving)

Calories: 450
Protein: 8g
Sodium: 150mg

Conclusion

The Walnut Apple Nut Roll recipe is a rewarding baking project that yields a delicious and impressive treat. The combination of the rich, slightly tangy dough, the sweet and nutty filling, and the simple glaze makes these rolls a true indulgence. While it requires some time and effort, the end result is well worth it. This recipe is perfect for holidays, special occasions, or simply as a comforting treat to enjoy with loved ones. So, go ahead and try it! You might just discover your new favorite recipe.

Questions and Answers:

Q1: Can I use a different type of nut in the filling?

A: Absolutely! While walnuts are the traditional choice, you can easily substitute them with other nuts such as pecans, almonds, or even hazelnuts. Just make sure to grind them to a similar consistency as the walnuts to ensure a consistent texture in the filling. Pecans will offer a softer, sweeter alternative, while almonds will provide a slightly milder, more subtle flavor. Hazelnuts bring a distinctive, slightly earthy taste.

Q2: Can I make the dough ahead of time and refrigerate it overnight?

A: Yes, you can definitely make the dough ahead of time. After kneading, place the dough in a greased bowl, cover it tightly with plastic wrap, and refrigerate it overnight. This slow, cold fermentation will actually enhance the flavor of the dough. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to an hour, or until it has warmed up slightly and is easier to handle. Then, proceed with the recipe as directed.

Q3: Can I freeze the baked nut rolls?

A: Yes, baked nut rolls freeze very well. Allow the rolls to cool completely after baking. Then, wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them at room temperature for several hours or overnight in the refrigerator. You can warm them slightly in the oven or microwave before serving, if desired.

Q4: What if I don’t have sour cream? Can I substitute it with something else?

A: If you don’t have sour cream, you can substitute it with plain Greek yogurt or full-fat yogurt. These alternatives will provide a similar tanginess and moisture to the dough. Just make sure to use plain, unsweetened yogurt to avoid adding unwanted sweetness to the recipe. You can also use creme fraiche as a more luxurious substitute, though it will result in a slightly richer dough.

Q5: My filling seems too dry. What can I do?

A: If your filling seems too dry, you can add a tablespoon or two of melted butter or milk to moisten it. Be sure to mix well to ensure the moisture is evenly distributed. Also, ensure you’ve grated the apple finely, as this will release moisture during baking. If the apple is too chunky, it might not contribute enough moisture to the filling.