Sweet Walnut-Filled Bread Rolls

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Sweet Walnut-Filled Bread Rolls

Prep Time: 30 minutes (plus 2 hours for rising)
Bake Time: 25–30 minutes
Yields: 2 loaves

Ingredients

For the Dough:

  • 500 g wheat flour

  • 200 ml warm milk

  • 80 g sugar

  • 1 tsp vanilla sugar

  • 6 g (1 tsp) dry yeast

  • 1 egg + 1 egg white (reserve the yolk for egg wash)

  • 40 g butter, softened

  • 20 ml vegetable oil

For the Walnut Filling:

  • 1 ½ cups walnuts, finely ground

  • ½ cup sugar

  • 1 tsp cinnamon

  • 2–3 tbsp milk (to create a thick paste)

Instructions

Step 1: Activate the Yeast

  1. In a large bowl, combine warm milk, sugar, and dry yeast.

  2. Stir lightly and let it sit for 5–10 minutes until it becomes frothy. This indicates the yeast is active.

Step 2: Mix the Dough

  1. Whisk in the egg, egg white, vanilla sugar, and vegetable oil.

  2. Gradually add the flour, mixing until a shaggy dough forms.

  3. Add the softened butter and knead for 8–10 minutes until the dough is smooth, elastic, and no longer sticky.

Step 3: First Rise

  1. Place the dough in a lightly oiled bowl.

  2. Cover with a damp cloth and let it rise in a warm spot for 1–1.5 hours, or until it has doubled in size.

Step 4: Prepare the Walnut Filling

  1. While the dough rises, combine ground walnuts, sugar, and cinnamon in a bowl.

  2. Gradually add 2–3 tablespoons of milk until you have a thick, spreadable paste.

Step 5: Shape the Rolls

  1. Punch down the risen dough and divide it into two equal portions.

  2. On a floured surface, roll each portion into a large rectangle.

  3. Spread the walnut filling evenly over the dough.

  4. Roll the dough tightly into a log.

  5. To achieve a braided look: Slice the log in half lengthwise (leaving one end attached) and twist the two strands over each other.

Step 6: Second Rise

  1. Place the braided loaves into greased loaf pans.

  2. Cover and let rise for 30–45 minutes until slightly puffy.

Step 7: Bake

  1. Preheat your oven to 180°C (350°F).

  2. Brush the tops of the loaves with the reserved egg yolk mixed with a splash of milk for a golden shine.

  3. Bake for 25–30 minutes, or until the bread is deep golden brown and sounds hollow when tapped.

Step 8: Optional Finishing Touch

  • For a professional shine, brush the warm bread with a simple sugar syrup (equal parts sugar and water boiled together) immediately after taking it out of the oven.

Tips for Success

  • Yeast activation: Make sure the milk is warm, not hot, to avoid killing the yeast.

  • Softened butter: Helps make the dough soft and fluffy.

  • Filling consistency: The walnut paste should be thick, not runny, to prevent soggy bread.

  • Rising environment: Keep dough in a warm, draft-free area for consistent rising.

  • Storage: Keep in an airtight container; can last 3–4 days at room temperature or up to a week in the refrigerator.

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