Favorite Eastern European rich walnut-swirled coffee bread. Traditionally served at Easter and Christmas, but is wonderful any time of the year.
Yield 2walnut rolls
Ingredients
Dough
3 1/2cupsbread flour, divided
2(0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
1/2cupgranulated sugar
1/2teaspoontable salt
1/3cupmilk
1/2cupsour cream
3tablespoonsbutter
2largeegg yolks(room temperature)
1largeegg(room temperature)
Filling
1largeegg(slightly beaten)
2tablespoonsmilk
2cupswalnuts(freshly ground)
1/4cupgranulated sugar
1/4cupbrown sugar
1/4cupbutter(room temperature)
1/2tspvanilla
Topping
Melted butter for brushing on baked rolls
Powdered sugar
Instructions
Using a stand mixer fitted with a paddle attachment, add 1 1/2 cups flour, yeast, sugar and salt to mixer bowl; whisk to combine. Heat milk, sour cream and butter to 120-130°F (warm but not too hot to touch). Add milk mixture to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. Switch to dough hook. On low speed, mix in enough remaining flour to make a soft dough. Knead on low-medium speed for 5 to 7 minutes or until dough is smooth and elastic. Note: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface.
Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough doubles in size.
Prepare Filling: In a medium-sized saucepan, combine slightly beaten egg, milk, walnuts, sugars and butter. Cook on medium heat until mixture resembles a paste, stirring constantly. Remove from heat; cool. Stir in vanilla.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Divide dough into 2 equal parts. On lightly floured surface, roll each half to a 12x12-inch square. Spread half of cooled Filling to within 1 inch of edges. Roll up tightly. Pinch edges to seal; turn ends under. Place seam-side down on greased or parchment paper-lined baking sheet. Repeat with remaining dough. (See video below for shaping tutorial.)
Prick top of rolls every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched.
Preheat oven to 350°F.
*Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.
Bake for 25 to 30 minutes until browned. Cover lightly with foil half-way through baking to prevent over browning.
Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Rolls from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve.