Youtor
Recipe Nut roll
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=_fgaMkdwj7o
A yeast dough is used in this nut roll, and for those who are intimidated by yeast, rest assured that this is an easy dough to work with. • I have used crushed walnuts in this video, but I have also tried it with cashews and almonds, and even ground black sesame seeds. I have even left out the crunchy nuts and used shredded coconut instead. • Toast the nuts lightly for a more flavourful filling and crush them (in a machine or by hand) but not too finely or they will turn oily. • NUT ROLL • Dough: • 200g all-purpose flour • 1 tsp instant yeast • 40g butter • 80ml milk (dairy or non-dairy) • 2 tsp sugar • 1/2 tsp fine salt • 1 egg yolk • Filling: • 100g walnuts, medium finely crushed • 2 tbsp milk • 2 tbsp honey • 30g butter, melted and cooled • 1 egg white • 1-2 tbsp sugar (any type), optional • honey, for brushing • Make the dough • 1. Combine the flour and yeast in a mixing bowl. • 2. Melt the butter. Stir in the milk, sugar and salt. Leave to cool until just warm (1-2 minutes), then beat in the egg yolk until combined. • 3. Add the mixture to the flour and yeast; stir with a wooden spoon to combine, and then use your hands to bring the dough together. • 4. On a lightly floured surface, knead the dough for about 5 minutes until smooth. Shape into a ball and place in a greased bowl. Cover and leave until doubled in size. • Make the filling • 1. Combine walnuts, milk, honey and butter. Taste the mixture. If it is not sweet enough, add sugar to taste (extra honey may make the mixture too wet). • 2. Whisk the egg white until stiff. Fold it into the nut mixture in three batches. It's okay if a few clumps of egg white remain. • To assemble and bake • 1. On a lightly floured surface, roll out the dough into a 2cm-thick rectangle, about 25cm by 30cm. • 2. Spread the nut paste over the whole of the dough surface. • 3. Roll up the dough tightly from one of the short sides. Pinch the seam together to seal. • 4. Grease a baking tray and place the roll, seam side down, on the tray. Cover with a tea towel and leave to rise by about half. • (If using a greased fluted half-tin as in the video -- and here's the explanation for the mistake at 1:27 -- place the roll SEAM SIDE UP so that when the roll is removed from the tin, the fluted side, which is the prettier side, is facing up.) • 5. Preheat the oven at 170 degrees Celsius. Bake the roll until cooked through and lightly browned, 45-60 minutes (the timing depends on your oven). • 6. Turn out onto a wire rack. While still warm, brush the top with honey.
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