Holiday season Hungarian Nut Roll

Every Christmas I make, if I do say so myself, some astounding nut roll. An old Hungarian recipe is used, however I use a Kitchen-Aid mixer and not my hands to mix this sticky dough. Every time I make this, I marvel at the fact that my Hungarian godmother would make these with only her hands time and time again.

In order to share this goodness with the world, I am here to post the recipe and the step-by-step instructions. You'll thank me.

Sprinkle one packet of bread yeast into 1/4 cup lukewarm water with 1 teaspoonful of brown sugar and let multiply.

Mix 6 cups (that is not a typo: SIX cups) flour, 1/2 teaspoon salt, and 1/4 cup sugar.

Cut in two sticks of butter a la pie dough. Mix in 3 eggs, 1 cup of milk, 1/2 cup sour cream, and 2 teaspoonfuls vanilla. Add yeast.

Allow the dough to rise in a quiet, warm spot until doubled. Then chill overnight.

Make the filling with two pounds of ground walnuts, 8 whipped egg whites plus 1 cup sugar until soft peaks form, 1 teaspoonful cinnamon, and 2 tablespoonfuls honey.

This recipe makes THREE nut rolls, so divide the dough and filling into three. Roll out the dough and spread your filling.

Roll and prick the top with a fork with each roll to vent. Bake at 350 degrees for 30-35 minutes until golden brown. And if you want, do what I do and go overboard and make THREE batches, which equates to NINE nut rolls. NINE. (With enough extra trimmed dough to make a TENTH...experimentally using pecans on that one).


Delicious.