Walnut Roll (Cozonac cu nuca si stafide)

Treat yourself to the delicious taste of walnut roll, a yummy baked treat great for Easter, Christmas, or any time! It's a soft pastry filled with walnuts, raisins, and spices, all baked until golden and amazing.

Prep Time1

Cook Time50

Resting time3

Total Time4 50

Course: Desserts

Cuisine: Romanian

Servings:

Calories: 322kcal

Equipment

Hand or Stand Mixer: Optional but helpful for mixing dough and beating egg whites.
Walnut grater
Baking Paper or Parchment Paper: To line the baking tray and prevent sticking.
Pastry brush
Cooling Rack

Ingredients

Dough

1 kg flour all purpose or plain
600 ml lukewarm milk
100 gr sugar
4 yolks
50 gr fresh yeast or 14 gr dry yeast
25 gr unsalted butter melted
4 tablespoon sunflower oil 60 ml
1 teaspoon salt 5 g
1 teaspoon vanilla extract
1 teaspoon lemon peel
1 teaspoon orange peel

Walnut filling

500 gr walnuts finely grated
5 egg whites
100 gr sugar
½ teaspoon salt 3 g
3 tablespoon cocoa 18 g
150 gr Turkish delight 6-8 squares
150 gr golden raisins (or add chopped candied orange peel for a sweet citrus touch) raisins are soaked in warm water with rum essence
1 tsp rum extract

Egg wash

1 egg
2 tablespoon milk
1 pinch salt

US Customary - Metric

Instructions

Making the dough

In a small bowl, combine the yeast with 50 ml lukewarm milk (about 38°C/100°F), 1 tablespoon sugar, and 1 tablespoon flour. Mix until smooth, then let it rest in a warm place (like near the oven) for 10 minutes until frothy. Once activated, pour this mixture into the flour.
50 gr fresh yeast
Sift the flour into a large mixing bowl. Using a spoon, create a well (a hollow space) in the center of the flour mound - this is where we'll pour the wet ingredients later. Set aside.
1 kg flour
Separate the eggs, reserving the whites for later. In a bowl, lightly beat the yolks with sunflower oil and salt, then add this mixture to your flour well along with melted butter (cooled slightly), vanilla, fruit peel, and milk added gradually.
600 ml lukewarm milk, 100 gr sugar, 4 yolks, 25 gr unsalted butter, 4 tablespoon sunflower oil , 1 teaspoon salt, 1 teaspoon lemon peel, 1 teaspoon orange peel, 1 teaspoon vanilla extract
Knead everything together until you achieve a smooth, homogeneous dough—about 15 minutes by hand. Cover the bowl with a damp towel and let the dough rise in a warm place until doubled in volume, approximately 2 hours.

Making the filling

Place the raisins in a small bowl and cover with warm water and 1 teaspoon rum extract, letting them soak for 10 minutes to plump up. After soaking, drain thoroughly and gently pat dry with paper towels to remove excess moisture - this prevents sinking in the batter.
150 gr golden raisins (or add chopped candied orange peel for a sweet citrus touch), 1 pinch salt, 1 teaspoon rum extract
While the raisins soak, beat the egg whites with a hand mixer until stiff peaks form, gradually adding the sugar as you mix. Once glossy, sift the cocoa powder over the egg whites and gently fold it in using a spatula. Finally, add the grated walnuts and drained raisins, folding just until evenly distributed throughout the mixture.
5 egg whites, 100 gr sugar, ½ teaspoon salt , 3 tablespoon cocoa, 500 gr walnuts
Dice the Turkish delight into small squares or rectangles ahead of time, so it’s all set when you need it.
150 gr Turkish delight

How to fold the walnut rolls

Lightly oil your work surface with sunflower oil, then transfer the dough onto it. Divide it into four portions, shape each into a ball, and roll out one into a rectangle using your hands, dont use a rolling pin. Spread ¼ of the filling over the dough, sprinkle raisins and Turkish delight (cut into thin rectangles), then roll the dough up tightly. Repeat the process with the second ball of dough. Braid the two rolls together and seal the ends.
Do the same with the remaining dough to form the second walnut roll. Place both rolls in a loaf tray lined with baking paper and let them rise in a warm spot for about 60 minutes.

Baking

Preheat your oven to 180°C (350°F) or Gas Mark 4, with the fan on if using a convection oven. Beat the yolk, milk and a pinch of salt and brush the walnut rolls with it. Sprinkle almond flakes, kia or poppy seeds if you prefer.
1 egg, 2 tablespoon milk
Bake at for about 50 minutes, or until golden and cooked through.
Tip: Place a aluminium foil on top when it has a nice colour, to prevent it from burning.
Leave to completely cool, about 40 minutes and serve.

Video

Notes

Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.

Substitutions & Twists: I’ve listed some great substitutions and variations in the post above, so you can customize the dish to your liking.

Storage: Wrap the walnut roll tightly in parchment paper and then plastic wrap. Store it in a cool place for up to 2 weeks.

Tip 1: Keep Your Dough Soft: Make sure your dough is soft and elastic by kneading it well. This helps create a fluffy texture in your walnut rolls.

Tip 2: Spread Filling Evenly: When rolling out the dough, spread the walnut filling evenly to ensure every bite is full of deliciousness.

Tip 3: Let It Rise Properly: Allow enough time for your dough to rise until it doubles in size. This step is crucial for achieving that light and airy texture in your walnut rolls.

Nutrition