Easter roll with nuts
Why bake an Easter nut roll? At least then, that this option can be an excellent alternative to traditional Easter cakes, the preparation of which raises many questions for many. In the end, you can always buy this Easter baking to comply with all the canons. Well, if you delve into the essence of traditions, then the roll with nuts is essentially the same rich “bread”, which symbolizes “heavenly joy” and rebirth to life. Yes, and the taste of this pastry is very close to Easter cakes, so it’s definitely worth checking our recipe in action.
Ingredients
Servings 18-20- flour - 1 kg 250 g
- dry yeast - 10 g
- milk - 500 ml
- sugar - 800 g
- change - 1 h. l.
- butter - 300 g
- C1 eggs - 6 pcs.
- sour cream with a fat content of 30% - 2 tbsp. l.
- juice of 1/2 lemon
- vegetable oil - 50 ml
- vanilla sugar - 1 tsp
- cognac - 50 ml
- ground nutmeg - on the tip of a knife
- cloves - 4-5 buds
- peeled walnuts - 500 g
- raisins - 200 g
Cooking
Step 1
Prepare the dough for the Easter roll dough. Mix flour (250 g) with dry yeast. Heat 250 ml of milk (to 32-35°C) and pour into a deep bowl. Add 2 tbsp. l. sugar, salt and flour with yeast. Stir and leave the dough in a warm place for 40 minutes.
Step 2
Butter cut into cubes and melt. Let cool. Eggs (5 pcs.) Beat with 400 g of sugar. Add butter, sour cream, remaining milk, lemon juice, vegetable oil, vanilla sugar diluted in cognac, nutmeg and ground cloves. Stir. Combine with the dough and knead the roll dough thoroughly (about 10 minutes).
Step 3
Cover the roll dough with a clean thick towel and leave in a warm place for 1.5–2 hours. It should increase in volume by 2-3 times. Then punch down the dough and leave to rise for another 1-1.5 hours.
Step 4
Prepare the filling for the Easter roll. Pass the peeled walnuts through a meat grinder. Rinse raisins thoroughly with running water and pat dry. Stir in remaining sugar and nuts.
Step 5
Preheat oven to 180°C. Divide the dough into three equal parts, roll into rectangular layers and spread the filling on top. Roll up rolls. Place on a baking sheet and cover with a clean towel. Leave to proof for 30 minutes. Then brush with the remaining egg and bake for about 30 minutes.