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Hungarian Nut Rolls

These Hungarian Nut Rolls are tender sour cream dough loaves filled with a warm apple-spiced walnut and pecan filling, then finished with a thin icing drizzle. They are rich, festive, and perfect for gifting or serving at a holiday table.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine Hungarian
Servings 24 servings
Calories 420 kcal

Ingredients
  

  • 1 to 2 pounds ground nuts about 1 1/2 pounds walnuts and 1/2 pound pecans is the usual mix
  • 2 1/2 cups granulated sugar
  • 2 large eggs
  • 1 large apple grated
  • 3/4 to 1 teaspoon ground cinnamon depending on preference
  • 2 sticks butter melted, for the filling
  • 2 packages dry yeast or 2 yeast cakes; dissolve in 1/2 cup warm milk, around 105 to 115°F
  • 6 to 6 1/2 cups sifted all-purpose flour
  • 6 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1 cup sour cream full-fat preferred
  • 3 large eggs beaten
  • 2 sticks butter melted or very soft, for the dough
  • 2 cups confectioners’ sugar stir with 2 to 3 tablespoons milk, plus a touch more if needed, until drizzleable

Instructions
 

  • In a large saucepan, combine the ground nuts, granulated sugar, 2 eggs, grated apple, cinnamon, and 2 sticks melted butter, then cook over medium heat, stirring often, for about 8 to 10 minutes until blended and slightly thickened.
  • Remove the filling from the heat and let it cool completely before using, because warm filling will make the dough slippery and difficult to handle.
  • Dissolve the yeast in the warm milk, letting it sit until dissolved; because this recipe uses two packages of yeast, this may take close to 20 minutes.
  • In a large bowl, combine 6 cups sifted flour, 6 tablespoons sugar, salt, sour cream, beaten eggs, and the 2 sticks melted or very soft butter, then add the dissolved yeast and milk mixture.
  • Blend everything very well until a soft, workable dough forms, adding the remaining 1/2 cup flour a little at a time only if the dough feels too sticky.
  • Divide the dough into 4 portions for generous loaves or 6 portions for smaller rolls that are handy for gifting.
  • On a lightly floured surface, roll each portion into a rough rectangle about 1/4 inch thick.
  • Spread the cooled nut filling over each piece of dough, leaving a small border around the edges; save any extra filling for freezing and using later.
  • Roll each piece up jellyroll-style, seal the long edge, fold the ends under, and place each roll seam-side down on a parchment-lined baking sheet.
  • Loosely cover the rolls with plastic wrap and let them rise for 1 hour, or until doubled in size, then preheat the oven to 350°F near the end of the rise.
  • Bake the rolls for 30 to 40 minutes, often closer to 35 minutes, until they are a lovely golden brown.
  • While the rolls cool slightly, stir together the confectioners’ sugar and milk, adding the milk slowly until it reaches a drizzling consistency, then drizzle the icing over the warm rolls.

Notes

Once completely cool, wrap the nut rolls tightly and keep them at room temperature for a couple of days. For longer storage, wrap in plastic wrap and then foil, or freeze whole loaves or individual slices tightly wrapped; thaw at room temperature. Warm slices briefly in the microwave for about 10 to 15 seconds, taking care not to overheat.

Nutrition

Calories: 420kcal
Keyword apple spiced filling, Holiday Baking, Hungarian Nut Rolls, nut rolls, pecan filling, sour cream dough, Walnut Rolls
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