- This topic has 0 replies, 1 voice, and was last updated 8 years, 4 months ago by BakerAunt.
-
AuthorPosts
-
July 4, 2016 at 8:18 pm #2785
German Nut Roll (Nussrolle)
Submitted by Annabelle's Lair on January 14, 2015 at 6:16 pmYield: 1 nut roll
Source: Woodlandgardner "Ulrich"For the dough:
1 cup (240 ml) warm milk
5 tablespoons (40 g) fresh yeast
1/4 cup (50 g) brown sugar
4 cups (500 g) flour (I use King Arthur unbleached flour)
7 tablespoons (100 g) unsalted butter thinly sliced
grated zest of 1 lemon
1 pinch of sea saltFor the filling:
1 cup (120 g) grated hazelnuts
1 cup milk (100 ml)
2 tablespoons (25 g) cornstarch plus little cold water
1/2 cup (120 g) granulated sugarFor the glaze:
1 cup (120 g) powdered sugar
3 tablespoons lemon juiceIn mixing bowl of stand mixer combine the warm milk, brown sugar, yeast and let sit 5-10 minutes until dissolved.
Then add to yeast the flour, butter, lemon zest, sea salt, and knead 5-7 minutes. The dough will be sticky until it comes together.
Cover dough in bowl with plastic bag (creates terrarium effect) and let proof 2 hours depending on room temperature.
For the filling, bring the milk to boil and add cornstarch whisking continuously until it thickens.
Then add sugar, nuts, and keep whisking until thickened. Set aside and cool.
Once the dough is done proofing, cut diagonal into dough and flatten out flaps to make a square.
Roll the proofed dough out into rectangle about 50cm x 70cm. 50 centimeters is about 19 5/8 inches or 19 11/16 inches; 70 centimeters is about 27 1/2 inches.Spread filling onto dough and then start rolling up using dough scraper as dough likes to stick to counter.
Prepare baking sheet with parchment paper and slowly move roll to parchment.
Seal dough edge with water and then flip roll over to good side.
Make deep cuts into roll 1 3/16th inches (3 cm) apart and then let proof 45 minutes covered.
Preheat over to 400F and bake roll at 400F for 40 minutes.
While the nut roll is baking prepare the glaze by whisking together powdered sugar and lemon juice. Brush glaze onto nut roll while still hot. Let cool and serve.
comments
Submitted by dachshundlady on Thu, 2015-01-15 13:16.
Boy this looks great. Now to convert to cups and spoons!Submitted by Annabelle's Lair on Thu, 2015-01-15 22:29.
I scale out all my ingredients as it's the most accurate way to bake. I would recommend this scale that can be purchased at Amazon.
http://www.amazon.com/dp/B00BCHC8TG/ref=wl_it_dp_o_pd_S_ttl?_encoding=UT...Submitted by LouiseP on Wed, 2015-01-28 12:11.
Thank you for sharing this lovely recipe. I'm looking forward to making it.Submitted by Annabelle's Lair on Fri, 2015-02-06 02:19.
I updated the measurements to English so hope this helps.Submitted by tretterjan on Sun, 2015-04-05 15:37.
I'm looking forward to trying this recipe! My mother-in-law used to make something similar, her filling was made with ground walnuts, sugar and egg whites; the recipe was not written down, and now she has Alzheimer's so the recipe is permanently lost. Thank you for posting thisSubmitted by Annabelle's Lair on Sun, 2015-04-05 23:39.
Good luck and your welcome! -
AuthorPosts
- You must be logged in to reply to this topic.