Walnut Roll Gužvara
A soft, pillowy enriched bread filled with a fragrant walnut, brown sugar and cinnamon mixture, rolled and baked until golden. Finished with a dusting of icing sugar, this Eastern European classic is as beautiful as it is delicious.
Ingredients
-
Flour⚖ 450 g 💧 750 ml 🥛 3⅛ cup
-
Walnuts⚖ 140 g 💧 127.3 ml 🥄 8⅔ tbsp
-
Butter⚖ 85 g 6⅛ pcs
-
Icing Sugar⚖ 100 g 💧 125 ml 🥄 8½ tbsp
-
Brown Sugar⚖ 85 g 💧 96.6 ml 🥄 6½ tbsp
-
Butter⚖ 30 g 2⅛ pcs
-
Caster Sugar⚖ 55 g 💧 64.7 ml 🥄 4⅓ tbsp
-
Milk⚖ 240 g 💧 233 ml 🥛 1 cup
-
Eggs⚖ 100 g 🥚 2 pcs
-
Milk⚖ 177.4 g 💧 172.3 ml 🥄 11⅔ tbsp
-
Yeast⚖ 30 g 💧 60 ml 🥄 4 tbsp
-
Cinnamon⚖ 2.5 g ¾ pcs
-
Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
Total nutrition
4800 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Combine 450g flour, 55g caster sugar, yeast, ½ tsp salt, 180ml milk, 2 beaten eggs and 30g butter in a large bowl. Mix until a dough forms, then knead well on a lightly floured surface until smooth and elastic. Shape into a ball, place back in the bowl, cover, and leave to rise in a warm place for about 2 hours, or until doubled in size. Once risen, knock back the dough and knead lightly to remove any air bubbles.
- Divide the dough into two equal pieces and roll each into an oblong approximately 30 cm by 20 cm. Mix together 140g walnuts, 85g butter, 85g brown sugar and 1 tsp cinnamon to make the filling. Divide the filling evenly between the two oblongs, spreading it over each piece. Roll up each oblong as tightly as possible to form two 30 cm logs.
- Place the two rolls side by side, touching each other, on a greased baking sheet. Cover loosely and leave to rise for about 40 minutes. Meanwhile, preheat the oven to 200°C.
- Bake for 30–35 minutes until well risen and golden brown; the bread should sound hollow when the base is tapped. Remove from the oven and immediately brush the tops with milk, then sift a generous layer of icing sugar over the hot bread before serving.
Source:
TheMealDB
✨ Sign up to rate this recipe and get a personalized feed