Nut Roll
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 80.9482 |
| Energy (kCal) | 8765.4706 |
| Carbohydrates (g) | 974.3491 |
| Total fats (g) | 504.3159 |
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Cuisine
European >> Eastern European >> Hungarian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful. | 2. Combine: 1/2 cup canned milk. | 3. 2 tblsp sugar. | 4. Mix and heat to 110- 115 degrees. | 5. Add: (2) 1/4 packets of active dry yeast. | 6. (Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate). | 7. When yeast mixture has doubled in size. | 8. Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar. | 9. Gradually blend in the 6 cups of flour to mixture one at a time. | 10. Mix and cover for 30 minutes. | 11. Separate dough into 4 parts. | 12. Roll out 1/4" thick. | 13. Spread filling over entire surface of dough, roll from smallest end. | 14. Place on an ungreased cookie sheet and let rise for one (1) hour. | 15. Poke fork holes on top, 1/2" apart. | 16. Brush with beaten egg and water (mixed) and sprinkle with sugar. | 17. Bake at 350 degrees for 35-40 minutes. | 18. I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| milk | 1/2 | cup | canned | 276.0 | 6.648 | 2.748 | 28.608 |
| yeast | 1/2 | ounce | 26.2233 | 2.8945 | 3.3849 | 0.1276 | |
| sugar | 2 | tablespoons | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| egg yolk reserve | 3 | - | - | - | - | ||
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| salt | 1 | teaspoon | - | - | - | - | |
| butter | 1/2 | softened | 42.75 | 1.9642 | 1.3358 | 3.6 | |
| flour | 6 | cups | 3469.68 | 759.6324 | 56.406000000000006 | 13.4616 | |
| cream | 1/2 | pint | sour | - | - | - | - |
| sugar | 3 | tablespoons | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| sugar | 1 | cup | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| egg white | 3 | beaten | 51.48 | 0.7227 | 10.790999999999999 | 0.1683 | |
| walnut | 1 | lb | chopped | 4009.7613 | 0.0 | 0.0 | 453.5929 |
| milk | 5 | tablespoons | canned | 276.0 | 6.648 | 2.748 | 28.608 |
| vanilla | 1 | teaspoon | 12.095999999999998 | 0.5313 | 0.0025 | 0.0025 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.