Walnut Roll
- Prep
- 10 min
- Bake
- 35 min
- Total
- 45 min
- Makes
- 12
Ingredients
Dough
- 2 ⅓ cups300 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
- 2 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK, use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
- ½ cup100 ggranulated sugar
- 1 pinchsalt
- 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
- 1large egg
- 2 tbspmilk
- 1 stick plus 1 tbsp125 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
Filling
- 2 cups200 gground walnuts
- 6 tbspgranulated sugar
- 1egg white
- ½egg yolk
- 3 to 4 tbspwater
For brushing
- ½egg yolk
Method
Dough
- Put the flour on the work surface, press a well into the center and add all the other ingredients. Knead everything into a dough.
Filling
- Stir all the ingredients together.
- Now roll out the dough on a floured work surface, as wide as your loaf pan is long.
- Spread the filling over it and roll it up from the short side.
- Place the roll in the greased pan and brush it with the egg yolk.
Now bake the roll in a conventional oven (top and bottom heat) at 375°F (190°C), depending on your oven, for about 50 to 60 minutes until golden brown.
From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/walnut-roll/