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Smear on some filling. Roll and shape into a crescent. Brush them with an egg white wash, (one egg white with 1 tsp water whipped together). Bake at 375° 10-15 minutes until golden brown. These Nut Rolls aren't difficult to make but because of the amount that they make they can be time-consuming.
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Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° until lightly browned, 30-40 minutes. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
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Make the Dough. Gather the ingredients. In a large saucepan (or in a microwave-safe bowl), bring sour cream to a boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt. Cool to between 120 F to 130 F on an instant-read thermometer .
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For rolling: Beat eggs whites until soft peaks form. Set aside. Grease and flour the baking pan. Generously flour pastry cloth and rolling pin, then tap lightly to pour off excess flour. Place a dough ball in the middle of the pastry cloth, and roll until it's approximately a 17" x 17" square.
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On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil. Let rise in a warm place (85F), covered with a towel, for one hour. Preheat oven to 350F. Brush the potica with 2 Tablespoons of melted butter. Bake 35-40 minutes until golden.
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Preparation and Rolling (the classic way) Preheat your oven to 190 °C / 375 °F. Generously dust your working area with flour. Roll the dough into a 40 cm x 35 cm / 16-inches x 13.5-inches rectangle, thickness 0.5 cm or 0.2-inch. Using an offset spatula, spread the walnut filling in an even layer over the dough.
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Beat the reserved egg yolks into the sour cream and add to the mixer bowl. Mix on low speed until combined, then switch to the dough hook and add enough flour to make a soft dough. Stop adding flour when the dough no longer sticks to the sides of the mixer bowl. Knead until silky smooth, 5-8 minutes.
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Let sit for 5 to 10 minutes, or until foaming. In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes.
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Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms. Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans. Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle.
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Dough. In a small bowl, heat the milk to 100° to 110° F, and dissolve yeast in milk, along with 1 teaspoon sugar. Add yeast mixture to bowl of stand mixer, and add sugar, salt, butter, eggs, sour cream and 1 cup flour. Mix with dough hook on medium speed, then gradually add 2 more cups of flour.
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For the dough. In a standing mixer, add sourdough, eggs, sour cream, melted butter, sugar, vanilla, and salt. Mix with the paddle attachment until light and well incorporated. Switch to the dough hook and start adding flour, one cup at a time until dough starts to come together and pull away from the bowl, about 8 cups.
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How to make nut roll dough: In the bowl of a stand mixer, add the milk and sprinkle with the yeast and sugar. Allow bubbles to form. It should take about 10 minutes. 2 1⁄4 teaspoon instant dry yeast, ¾ cup whole milk, 3 tbsp. sugar. Add the softened butter, sour cream, eggs, 4 cups of flour and salt.
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When all four rolls are on the baking sheet, cover loosely and place in a warm area and allow to rise for 30 minutes. Preheat the oven to 350 degrees F. Bake the nut rolls for 30 to 40 minutes until golden brown. Remove from the oven and allow to cool on a wire rack.
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This stepbystep guide will explain how to bake a nut roll in a nut
STEP 1: Start by measuring and preparing all the ingredients in the recipe. STEP 2: Take 1/2 cup of warm water from the measured ingredients and dissolve all the honey in it. Combine about 2/3 cup of flour with the active yeast. Whisk the flour mixture with the sweetened water to form a semi-thick dough with no lumps.
