Hungarian Nut Rolls Recipe

Ingredients for Hungarian Nut Rolls

• Fresh Yeast Cake
• 1 cup warm milk (105-115°F)
• 1/2 cup (1 stick) unsalted butter
• Egg Yolks
• 1/2 cup sweet cream
• 4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• Walnut Meat
• 1 teaspoon vanilla extract
• 3 large egg whites
• 1 large egg, beaten

How to Make Hungarian Nut Rolls

1. **Activate Yeast:** In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm milk (105-115°F). Let stand for 5-10 minutes until foamy.
2. **Melt Butter:** Melt 1/2 cup (1 stick) unsalted butter.
3. **Combine Wet Ingredients:** In a large bowl, whisk together the melted butter with 3 large egg yolks.
4. **Dry Ingredients:** In a separate bowl, whisk together 4 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
5. **Combine Wet and Dry:** Gradually add the yeast mixture and 1/2 cup sweet cream to the butter and egg yolk mixture. Then, slowly incorporate the dry ingredients, mixing until a shaggy dough forms.
6. **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
7. **First Rise:** Shape the dough into 3 equal balls. Place them in lightly greased bowls and refrigerate overnight (or for at least 8 hours).
8. **Prepare Filling:** In a large bowl, combine 2 cups finely chopped walnuts or pecans, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Gently fold in 3 large egg whites.
9. **Roll Out the Dough:** On a lightly floured surface, roll out each dough ball into a 12x16 inch rectangle (about 1/8 inch thick).
10. **Spread the Filling:** Spread 1-1 1/2 cups of the nut filling evenly over each rectangle, leaving a 1/2-inch border.
11. **Roll and Shape:** Starting from a short end, tightly roll up each rectangle into a log.
12. **Second Rise:** Place the rolls seam-down, side-by-side in a greased 10x14 inch baking pan. Let rise in a warm place for 3 hours, or until doubled in size.
13. **Egg Wash:** Brush the tops of the rolls with 1 beaten egg.
14. **Bake:** Bake in a preheated oven at 325°F (165°C) for 1 hour, or until golden brown.