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Nut Roll Recipe
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Nut Roll Recipe

An Eastern European Christmas and Easter tradition, this nut roll recipe can be made with ground walnuts, pecans, hazelnuts, raisins and even a poppy seed filling.
Course Baked Goods
Cuisine European
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 15
Author Florentina


  • 4 c all purpose flour
  • 1 stick butter organic
  • 3/4 c milk warm
  • 3/4 c sour cream organic
  • 1 egg large
  • 1 tsp sea salt
  • 3 tbsp granulated sugar
  • 1 packet instant yeast

Nut Roll Filling

  • 3.5 c nuts roughly chopped or ground
  • zest from 1 orange
  • 3/4 c brown sugar
  • 3/4 c granulated sugar
  • 1 tsp vanilla extract
  • 3 tbsp butter
  • 1 egg beaten

Egg Wash

  • 1 tsp water
  • 1 egg


  • To the bowl of your kitchen aid mixer add the flour, butter, milk, sour cream, 1 egg, sea salt, yeast and 3 tbsp sugar. Mix to combine well and knead a few minutes until a smooth dough forms. The dough shouldn’t stick to the bowl.
  • Cover loosely with plastic wrap and allow to rise in a warm place for at least 1 hour.
  • Meanwhile make the filling. Melt the butter in a large skillet and add sugars. Stir to combine well and remove from flame. Mix in the chopped nuts, vanilla extract, orange zest and allow to cool completely. Beat 1 egg and mix it with the cooled off nut roll filling. Set aside.
  • After the dough has risen for 1 hour dump it on a lightly floured surface and cut it in 2 equal pieces.
  • Sprinkle some flour on top of the dough and using a rolling pin roll the dough into a thin rectangle that you are comfortable rolling and working with.
    Spread half of the filling on top of the dough within 1/2 inch from the edges.
  • Beat the egg with the water to make the egg wash and brush the edges of the dough. Gently start rolling the dough into a log starting with the long side. Pinch the ends and tuck underneath the roll. 
  • Layer a large baking sheet with parchment paper and lay the nut roll on top.
  • Repeat the process with the remaining dough and filling and place the second roll on the baking sheet about 5 inches away from each other.
  • Cover loosely with a tea towel and allow to rise for another 40 minutes.
  • Meanwhile preheat tour oven to 350 “F 
  • Brush the logs with the egg wash and bake in the preheated oven for 34 to 45 minutes until golden brown on top.
  • Transfer to a cooling rack and allow to cool off completely before slicing them.
    Garnish with powder sugar and serve.