Brioche, rolls,  desserts

Walnut rolls

You know how much I love cinnamon rolls, right? I could eat cinnamon rolls every day, without getting bored.
But good news: I have a recipe which is much more delicious. I’m talking about walnuts rolls, an absolutely delicious Romanian recipe. It’s very similar to cinnamon rolls but instead of cinnamon the rolls are filled with walnuts. And there’s another delicious difference: the bottom is caramelized, sticky when the rolls are warm and crunchy when the rolls are cooled.
These super delicious rolls are made from brioche dough and filled with butter, sugar and walnuts. You can also add some cinnamon :).
To get that delicious caramelized bottom, you have to do 2 things.
First, you should butter the tray and sprinkle some sugar (before placing the rolls into the tray).
The second thing you should do is to prepare a syrup from milk and sugar and drizzle the rolls in the last 10 minutes of baking.
Important:
After you remove the walnut rolls from the oven, you have to invert them onto a platter right away, otherwise you won’t be able to remove them from the baking tray.


Ingredients for the walnut rolls (for a 25/35 cm – 9.84/13.77 in baking tray):

For dough:
– 500 gr (4 cups minus 2 tablespoons) flour
– 25 gr (2 tablespoons) fresh yeast
– 300 ml (1 and 1/4 cup and 1 teaspoon) milk
– 30 ml (2 tablespoons) vegetable oil
– 3 egg yolks
– 30 gr (2 tablespoons) granulated sugar
– a pinch of salt
– vanilla flavor
For filling:
– 100 gr (1 stick minus 1 tablespoon) soft butter
– 100 gr (1/2 cup) granulated sugar
– 150 gr (1 and 3/4 cup) ground walnuts
For syrup
– 200 ml (1 cup minus 2 tablespoons and 1 teaspoon)
– 200 gr (1 cup) granulated sugar
To coat the baking tray:
– 70 gr (5 tablespoons) butter
– 70 gr (1/3 cup) granulated sugar


How to make walnut rolls:


Place the milk and the vegetable oil into a small pot. Heat the mixture until lukewarm. Set aside.
Use a small bowl to stir together fresh yeast and 1 teaspoon of sugar. Stir until the yeast turns fluid. Set aside.

Use a large bowl to combine the egg yolks, vanilla flavor, a pinch of salt and sugar. Pour in the lukewarm milk with vegetable oil. Stir to combine. Stir in the fluid yeast.
Add the flour, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, continue to knead until the whole flour is incorporated.
Continue to knead for 5 more minutes.
Note: the dough is soft and sticky. Drizzle some vegetable oil and it will be easier to knead.
Place the prepared dough into a slightly greased bowl and cover with plastic wrap. Place the dough in warm place and allow to rise for about 30 minutes.

Meanwhile place soft butter and sugar into a bowl and mix until cream. Set aside.
Ground the walnuts. Set aside.
Butter the tray and sprinkle the sugar.

Place the risen dough onto floured working surface. Roll the dough into a 45/30 cm (17.71/11.81) rectangle.
Spread the butter-sugar mixture over the dough, leaving the edges clean.
Sprinkle ground walnuts.
Roll tight the dough, starting from one long edge to another.
Slice the roll into 12 equal pieces.
Place the rolls into the baking tray. Cover with plastic wrap and allow to rest for about 30 minutes. The rolls will continue to rise. After 30 minutes the rolls should be quite crowded, without empty spots between them.

Place the walnut rolls into the preheated oven and bake at 180°C (356 °F) for about 20 minutes (or until slightly browned).
In the last 10 minutes you should prepare the milk syrup. Use a small pot to combine milk and sugar. Place the pot over medium heat and cook until the sugar is completely dissolved. 
After 20 minutes remove the rolls from the oven and drizzle the milk syrup. Return to oven and continue to bake for another 10 minutes.

Remove from the oven and invert the walnut rolls onto a platter. Allow to cool and serve.

Enjoy!

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