Walnut Roll

How to prepare walnut roll

1. Dough: put the milk and butter in a small saucepan. Heat until the butter is completely melted. Do not let this mixture boil; it is okay if you just see a little steam rising from the milk.
2. Add 100g flour and stir quickly. Remove the pot from the heat and beat this mixture with a mixer for 2 minutes. Add the yeast and egg and mix until smooth. You will get a mixture with pudding consistency.
3. Put this mixture in a bread machine. Add the sugar, the remaining flour (130g), and salt. Set the machine to the kneading and rising program. The dough can also be kneaded by hand for at least 15 minutes. Then let it rise for 1 hour in a warm place.
4. Filling: grind the walnuts together with the sugar.
5. In a saucepan, put the milk, butter, and honey. Heat until the butter and sugar are melted. Add the ground walnuts, cocoa, and lemon zest. Stir until smooth.
6. Remove the pan from the heat and add the beaten egg. Mix until smooth. Put the pan back on the heat and stir the mixture for 2 minutes.
8. Transfer the mixture to a bowl and let it cool.
9. Put the risen dough on a floured work surface. Shape into a disc and flatten with your hands.
10. Place a cotton tablecloth on the table. Dust with a little flour.
11. Place the dough on the tablecloth and start rolling with a rolling pin. Then continue to stretch it by hand, inserting your fist toward the center of the dough and pulling toward the edge. Go around the dough like this. Alternate rolling with the pin and stretching by hand until you get a thin, transparent dough like strudel. It is not the easiest dough to stretch, so you will need to do the stretching slowly, patiently, otherwise the dough will tear. If the dough gets a few holes on the edges, that is okay. I got a sheet about 70cm x 50cm.
12. When the dough is rolled out, cut off the thicker edges with a knife or scissors.
    * do not throw away the edges - you can divide them into 3 pieces, braid them and bake; you will get a very fluffy sweet bread, giving you an idea of the dough quality.
14. With a spoon, distribute the filling on the dough sheet. Spread it evenly over the entire surface. I found it spreads easiest with a blunt knife. You will get a very thin layer of filling on the whole sheet.
15. Starting from one end, roll up the sheet. Cut off the uneven ends of the roll. Then cut the roll into two pieces.
16. Place the rolls in loaf pans lined with parchment paper on the bottom. Put the pans in a bag and let the rolls rise for 30 minutes in a warm place.
17. Beat the egg with milk and brush the rolls.
18. Bake the rolls at 170C for 30 minutes. Let them cool completely before slicing, otherwise the filling is too soft and the slices will flatten.

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