Nut Roll Recipe

Few desserts bring the warmth of tradition and the aroma of a festive kitchen quite like this nut roll recipe. A staple in many Eastern European households, the nut roll, also known as potica or orehnjača, is a sweet bread rolled with a rich, nutty filling.

Whether it’s a holiday centerpiece or a weekend baking project, this recipe combines a soft, slightly sweet yeast dough with a creamy walnut filling that will melt in your mouth. If you’re ready to bake something nostalgic yet utterly delicious, let’s dive into the steps of crafting this delightful treat.

Recipe by SoukaynaCuisine: Eastern EuropeDifficulty: Medium

Servings

10-12

servings

Prep time

hours

Cooking time

minutes

Calories

320

kcal

This classic nut roll recipe combines a soft, buttery dough with a rich, nutty filling. Perfect for holidays or any special gathering!

Ingredients

For the Dough
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
1/2 tsp salt
1/2 cup warm milk (110°F/45°C)
1/2 cup unsalted butter, melted
3 large egg yolks
1 tsp vanilla extract
For the Filling
2 cups ground walnuts
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup heavy cream (warmed)
1 tsp cinnamon (optional)
1 tsp vanilla extract
For Brushing
1 egg, beaten with 1 tbsp water

Directions

Step 1: Prepare the Dough
In a small bowl, dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, sugar, and salt.
Add the yeast mixture, melted butter, egg yolks, and vanilla extract to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–2 hours or until doubled in size.
Step 2: Make the Filling
Combine ground walnuts, granulated sugar, brown sugar, cinnamon, and vanilla in a bowl.
Gradually mix in the warm heavy cream until the filling is spreadable but not runny.
Step 3: Assemble the Nut Roll
Punch down the risen dough and divide it into two equal parts.
Roll out each portion into a rectangle (about 12×16 inches).
Spread the walnut filling evenly over the dough, leaving a 1-inch border.
Roll the dough tightly from the shorter side, sealing the edges. Place the rolls seam-side down on a parchment-lined baking sheet.
Step 4: Final Rise and Bake
Cover the rolls with a clean towel and let them rise for 30–45 minutes.
Preheat the oven to 350°F (175°C).
Brush the rolls with the egg wash and bake for 30–35 minutes or until golden brown.
Let cool before slicing and serving.

Notes

Make sure the milk for the yeast is warm, not hot, to activate the yeast properly.
Ground nuts should be finely ground for a smoother filling.
If the dough is sticky during kneading, add small amounts of flour, but don’t overdo it to maintain softness.

Tips for Perfect Nut Roll

Allow Time for Rising: Properly proofing the dough ensures a soft and fluffy texture. Be patient!
Don’t Overfill: Too much filling can make the roll difficult to seal and prone to breaking during baking.
Seal the Edges Well: Pinch the seams tightly to prevent the filling from leaking out.
Cool Before Slicing: Cutting the rolls too soon can cause them to lose their shape and texture.
Use Fresh Nuts: Stale nuts can compromise the flavor of the filling.

Recipe Variants:

Poppy Seed Roll: Replace the walnut filling with a sweet poppy seed paste.
Chocolate Hazelnut Roll: Add cocoa powder and chopped hazelnuts to the filling for a decadent twist.
Vegan Nut Roll: Swap butter for plant-based margarine and heavy cream for coconut cream. Use a flax egg as a substitute for egg yolks.
Savory Nut Roll: Skip the sugar and use herbs, cheese, and nuts for a savory version.

FAQ:

Can I make this nut roll recipe ahead of time?

Yes! You can prepare the rolls and refrigerate them overnight before baking. Let them come to room temperature and rise slightly before baking.

What other nuts can I use in the filling?

Pecans, almonds, or even a mix of nuts work well as substitutes for walnuts.

How do I store nut rolls?

Wrap the cooled rolls tightly in plastic wrap and store them at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

Can I make the dough in a stand mixer?

Absolutely! Use the dough hook attachment and knead the dough for 6–8 minutes.

Pair this nut roll recipe with our Chai Latte Recipe for the ultimate cozy dessert experience!

This nut roll recipe is more than just a dessert; it’s a tradition, a memory, and a slice of nostalgia rolled into one. With its buttery dough and indulgent filling, it’s the perfect treat for holidays or any day you want to make extra special. Follow the steps, experiment with the variations, and share this delightful recipe with your loved ones.