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Let me tell you, there are a few desserts that feel as sentimental and downright comforting as classic Hungarian Walnut Rolls. Maybe it’s the smell of sweet pastry baking (oh my goodness, that aroma fills the whole house…), maybe it’s because my own grandmother made something like these around the holidays when I was a kid, or maybe it’s just the magic of buttery dough and cozy walnut filling. Whatever it is, one bite and I’m transported right back to her kitchen, “helping” by licking crumbs off the counter and sneaking tastes. If you’re looking for an authentic, old-school Eastern European treat, you’re going to want this recipe in your back pocket—especially if you’re obsessed with those sweet, traditional Christmas desserts that are just so special.
Why You’ll Love This
- Cozy, Old-World Flavor: Buttery, yeasted pastry and sweet spiced walnut filling? Yes please.
- Perfect for Holidays (or any day!): These make a show-stopping centerpiece for Christmas, or just for a Sunday afternoon tea session.
- Make-Ahead Friendly: You can prep the dough and filling ahead—so much less fuss, especially when you’ve got guests.
- Crowd-Pleaser: I’ve literally never met someone who didn’t go for a second slice.
- Seriously Authentic: Passed down and fussed-over by Hungarian grandmas for generations.
Ingredients (and a Few Tips!)
- Flour: Regular old all-purpose flour does the trick. If you want to try half whole-wheat for a nuttier flavor, go for it! (Just add an extra splash of milk if the dough seems dry.)
- Yeast: Active dry yeast, not instant. Fresh works if that’s your thing, but I’m all about what’s on hand. Proofing is important here so you know it’s alive and kicking.
- Milk: Whole milk for that dreamy richness. 2% works, too, but go for whole if you can.
- Unsalted Butter: This is not a low-fat occasion, friends. You need that flavor!
- Eggs: Help the dough rise up light and fluffy.
- Sugar: Just enough for sweetness. Granulated is classic.
- Salt: Don’t skip it! Even sweet things need that pinch.
- Walnuts: Buy them in halves or pieces and grind them yourself for best texture and flavor (a food processor makes it easy). No walnuts? Pecans work in a pinch.
- Powdered Sugar: For the filling—makes it creamy and not gritty.
- Rum or Vanilla: A splash of rum in the filling is classic but totally optional. Vanilla works, too.
- Cinnamon: Just a pinch for warmth and that unmistakable holiday aroma.
- Zest of a Lemon (optional): Adds that little sparkle. My grandma would say, “Don’t forget this!”
- Egg Wash: For that beautiful, golden, shiny crust. One egg with a bit of water whisked in.
How to Make Authentic Hungarian Walnut Rolls
- First up, let’s make the dough.
Warm your milk until it’s just cozy—not too hot to touch (think baby bathwater). Sprinkle the yeast and a teaspoon of sugar on top and let it foam up for 5-10 minutes. In a big bowl, combine your flour, remaining sugar, and salt. Cut in the butter until it’s in little pea-sized bits—kind of like making pie crust. Then stir in your yeasty milk, egg, and mix until a soft dough forms. Knead for about five minutes (by hand or mixer, you do you) until it’s smooth. Pop it in a greased bowl, cover, and let it rise somewhere warm until doubled—about an hour. Don’t rush it! Good things come to those who wait (and snack on something else). - Now, the magical filling.
In a clean bowl, mix your ground walnuts, powdered sugar, cinnamon, and lemon zest. Add a splash of milk—just enough to make it pasty, not liquid—and your rum or vanilla if you’re using. It’ll smell absolutely amazing right now. Try not to eat it all with a spoon! - The fun part—rolling and filling.
Punch down your dough and divide it into two (or even three) equal balls for smaller rolls. On a floured counter, roll each ball into a rectangle about 1/4 inch thick. Spread half the walnut filling all over, leaving a 1/2″ border. Starting at the long side, gently roll up into a spiral—just like you would with a cinnamon roll. Pinch the seam to seal and tuck in the ends. - Second rise—almost there!
Place the rolls seam-side down on a parchment-lined baking sheet. Cover loosely and let them rise again for 30-45 minutes, until puffed. - Egg wash and bake.
Preheat your oven to 350°F. Brush the tops with that egg wash (don’t skip this part; it makes them so pretty). Bake for 30-35 minutes, or until deeply golden and your house smells like an old-fashioned bakery. Let them cool before slicing—if you can wait that long!
Variations & Flavor Twists
- Make it Chocolatey: Stir a couple tablespoons of cocoa powder into your walnut filling for a Hungarian-inspired chocolate walnut roll.
- Poppy Seed Version: Swap out the walnuts for ground poppy seeds and a bit more sugar (super traditional in many Eastern European homes).
- Lighter Touch: Sub in part-skim ricotta for half the butter in the dough—makes it just a little less rich (but still craveable).
- Fruity Add-In: Dot a handful of raisins or chopped dried apricots over the filling if you like a little chew and extra sweetness.
- Make It Mini: Divide into smaller balls and roll short stubby cigar shapes for single-serve treats.
Storage & Reheating Tips
These Walnut Rolls are honestly even better the next day—just ask my kids who love them for breakfast. Once completely cool, wrap tightly in foil or plastic wrap and store at room temp for 3-4 days. Want to keep them longer? Freeze whole or sliced (layers of parchment in between!) in a zip-top bag for up to two months.
To reheat, wrap slices in foil and pop into a 300°F oven for 5-8 minutes, or zap for 15 seconds in the microwave if you just can’t wait!
If you’re dusting with powdered sugar, save that step for right before serving—otherwise it’ll soak in and disappear (ask me how I know…).
Let’s Chat About This Cozy Dessert
If you try these authentic Hungarian Walnut Rolls, come back and let me know how they turned out! Did you go with walnuts or try out a twist? Any “helping” hands sneaking some of the filling? Leave a comment and share your thoughts, tips, or favorite family memories—nothing makes me happier than seeing this sweet, old-fashioned pastry become a new tradition. Until next time, wishing you all the cozy, sweet comfort food vibes from my messy, happy kitchen to yours.
Hungarian Walnut Rolls
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 cup whole milk
- 1/2 cup unsalted butter
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups walnuts halves or pieces, ground
- 1/2 cup powdered sugar
- 1 teaspoon rum or vanilla
- 1/4 teaspoon cinnamon
- zest of a lemon optional
- egg wash 1 egg whisked with water
Instructions
- Warm milk, yeast, and sugar. Combine with flour, sugar, salt, and butter. Knead until smooth. Let rise until doubled.
- Mix ground walnuts, powdered sugar, cinnamon, lemon zest, and rum/vanilla.
- Divide dough, roll into rectangles, spread filling, roll up into spirals, seal, and let rise.
- Place rolls on baking sheet, let rise until puffed.
- Brush with egg wash and bake until golden. Let cool before slicing.
