Everyone loves these. Make them every Christmas. Give as a gift.
- Carbohydrate 79.9039787915079 g
- Cholesterol 186.158632958333 mg
- Fat 82.9386122744533 g
- Fiber 8.2698076232668 g
- Protein 31.4128523897767 g
- Saturated Fat 23.1781283705561 g
- Serving Size 1 1 Serving (236g)
- Sodium 4876.64467333115 mg
- Sugar 71.6341711682411 g
- Trans Fat 7.16363284066588 g
- Calories 1153 calories
Step-by-step
- Sift and measure flour into bowl with sugar and salt; add butter and mix like pie crust.
- When blended add egg yolks and yeast mixture and beat with wooden spoon till all liquid is gone, then knead.
- Dough is done when dough no longer sticks to sides of bowl or your hands.
- Cover with clean dish towel store in refrigerator overnight.
- Roll on dry board (no flour) to about the thickness of pie crust or a little thicker.
- Spread with nut filling and roll.
- Place on ungreased cookie sheet.
- Beat one egg well and brush on top and sides of each roll (this browns the roll).
- Let set for 1 hour.
- Bake at 350 degrees for 30 minutes or until golden brown.
The Science of Enriched Doughs
Incorporating butter directly into dry flour mimics pastry crust methods, coating gluten strands before hydration occurs. This technique prevents the crumb from becoming tough during the kneading stage. When mixing, beat the dough until moisture absorption is complete. The dough is ready when it ceases to stick to the sides of the mixing bowl or human hands. Chilling the dough overnight in the refrigerator slows yeast fermentation while solidifying the butter fats, making the dense mass far easier to roll out thin the following day.
Filling and Baking Dynamics
Grinding walnuts to a fine powder ensures the filling distributes evenly without tearing the delicate pastry layers. Roll the chilled dough on a dry board without adding extra flour, maintaining a thickness comparable to standard pie crust. Brushing beaten egg across the exterior surfaces promotes Maillard browning in the oven. Bake the formed rolls at 350 degrees Fahrenheit for 30 minutes until golden brown, then allow them to rest before slicing.
Pair these rich pastries with unsweetened black coffee or sharp black tea to balance the high sugar content of the walnut filling.
