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.
Equipment
- Mixing Bowl: For mixing and kneading the dough.
- Measuring Cups and Spoons: For accurately measuring ingredients.
- Hand Mixer or Stand Mixer: Optional but helpful for mixing dough and beating egg whites.
- Rolling Pin: For rolling out the dough into rectangles.
- Baking Tray: To hold the assembled rolls during rising and baking.
- Baking Paper or Parchment Paper: To line the baking tray and prevent sticking.
- Pastry Brush: For brushing the tops of the rolls with egg wash.
- Oven: For baking the walnut rolls.
- Cooling Rack: To cool the baked rolls after removing them from the oven.
- Aluminium foil: To prevent the rolls from burning on top.
Ingredients
Dough
- 1 kg of flour 8 cups
- 600 ml milk 20 oz
- 150 gr sugar 3/4 cup
- 4 yolks
- 50 gr fresh yeast 2 oz
- 50 gr melted butter 2 oz
- 1 tsp salt
- 1 tsp rum extract
- 1 tsp vanilla extract
- ½ lemon and 1/2 orange peel
Walnut filling
- 500 gr grated walnuts 4 cups
- 4 egg whites
- 100 gr icing sugar 1 cup
- 50 ml milk 1/4 cup
- 1 tsp vanilla extract
- 1 tsp rum extract
- 4 tbsp cocoa
- Turkish delight 6-8 squares
- Gold raisins
Egg wash
- 1 egg
- 2 tbsp milk
Instructions
Making the dough
- Start by placing the flour and salt in a bowl.
- Dissolve the sugar and yeast in the warm milk and let them rise for 10 min.
- Pour it over the flour and mix.
- Add the lightly beaten yolks and start kneading by hand or using a stand mixer.
- Gradually add the melted butter and fruit peel, continue to knead until you get a homogeneous composition.
- Leave to rise until it doubles in volume.
Making the filling
- Beat the egg whites with a hand mixer until peaks form, adding the sugar and milk gradually.
- Sift the cocoa over the egg whites, add the vanilla and rum extract and mix.
- Incorporate the grated walnuts with a wooden spoon.
How to fold the walnut rolls
- Lightly grease a work surface with sunflower oil and turn out the dough.
- Knead lightly and form six balls of dough.
- Roll out the dough balls into a rectangle.
- Spread the filling, sprinkle raisins and Turkish delight(cut it into thin rectangles).
- Roll each rectangle of dough tightly.
- Braid the three rolls and seal the ends.
- Place the cakes in the tray lined with baking paper and leave to rise for about 30 minutes in a warm place.
Baking
- Preheat the oven at 200C/392F/Gas mark 6 and bake for approx 60 min.
- Beat the yolk and milk and grease the cakes with it.
- Tip: Place a aluminium foil on top when it has a nice colour, to prevent it from burning. Spread kia or poppy seeds for a nicer look.
- Leave to completely cool 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.