Nut Rolls are a standing tradition for our Christmas or Eater celebration. We use recipes where we make them tiny and bite-sized and might also fill the rolls with an apricot or poppy seed filling. All good and all special. Over the years we have tried many different ( and good) variations on these long nut rolls, but a friend of ours gave us the best recipe, maybe because it is not fussy, and is not terribly sensitive. Thank you Bobby! This is how they looked when I made them this a couple of weeks ago in India. (Click picture for a close up!)
Below is a picture of these made with cashew nuts; when in India this is an economical substitute, with no compromise in flavor.
6 cups flour
5 tablespoons sugar
¾ teaspoon salt
¾ cup milk, scalded and cooled to lukewarm
2 envelopes yeast
½ pint sour cream
3 beaten eggs
½ pound melted butter
Dissolve yeast and sugar in warm milk. Add everything else, mixing well. Divide dough into 6 equal pieces. Roll; spread with filling and roll up. Three will fit on a greased baking pan. Let rise 1 hour; bake at 350o for 25 – 30 minutes. Midway through the baking, brush tops with margarine.
FILLING FOR NUT ROLLS:
2 pounds walnuts, finely ground
1 can sweetened condensed milk
1 stick butter
2 teaspoons vanilla
1 ¾ cups sugar
Approx. 1 cup hot water to thin mixture for spreading.
One final note: These are good, glazed; and pretty too. Here is my favorite glaze. It is the same one I might make to glaze cinnamon rolls.
1/3 cup evaporated milk
2 Tablespoons brown sugar, tightly packed
1 ½ cups powdered sugar
1 Teaspoon vanilla
Combine evaporated milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil. Remove from heat. Add powdered sugar and vanilla and beat vigorously until smooth and creamy
These are cashew nut rolls, made with raw cashew nuts. Click for a larger picture.