Hungarian walnut roll
easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 1/2 cube (approx. 20 g) Yeast
- 1 TABLESPOON Icing sugar
- 1 pinch Salt
- 1 egg (size M)
- 1/2 (75 g) Cup of sour cream
- 5 TABLESPOONS Whipped cream
- 125 g Butter or margarine
- baking paper
- 200 g Sugar
- 1 medium-sized apple
- 100 g candied quince or other candied fruit
- 150 g ground hazelnuts and almonds
- 2 TABLESPOONS Apricot Jam
- 80 g Raisins
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 1 Egg Yolk
Directions
- 1
Put flour, crumbled yeast, sugar, salt, egg and sour cream in a bowl. Warm the whipped cream slightly and melt the fat in it. Pour it into the bowl and work everything into a smooth dough using the dough hooks of the hand mixer.
- 2
Cover and leave to rise in a warm place for about 30 minutes until the dough has visibly increased in size. Meanwhile, cook a syrup from the sugar and 4 tablespoons of water at medium heat. Wash the apple, remove the core and grate roughly.
- 3
Finely dice the quince. Mix apple, quince, hazelnuts, almonds, jam, raisins and vanilla pulp with the syrup. Knead the yeast dough again well and roll out to a rectangle of 50x40 cm on a lightly floured work surface.
- 4
Spread the filling evenly on top, leaving a 2 cm margin all around. Fold in the sides and roll everything up. Then place on a baking tray lined with baking paper and leave to rise for another 15 minutes.
- 5
Spread the nut roll with whisked egg yolk and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 50-60 minutes. Then let it cool down on a cake rack. Serve with whipped cream as desired.
- 6
Results in about 40 slices.
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