Almond Nut Roll Recipe
Dissolve 1 teaspoon granulated white sugar into 1/2 cup 120-130 degree warm water.
1
Stir to dissolve the sugar and add 6 3/4 teaspoons active dry yeast, stir. Let it sit for 5 to 10 minutes or until it’s foamy.
2
Add yeast and 6 large eggs to a stand mixer (use paddle attachment or use dough hook but poke the yolks so they can combine)
3
Add sour cream, butter, sugar and vanilla extract & kosher salt. Mix on medium until combined (for a couple minutes).
4
Add 1 cup (9-10 cups total) of all purpose flour at a time, set the mixer to low speed.
5
The dough is ready to be taken out of the stand mixer when it does not stick to the sides of the bowl.
6
Cover the dough with a damp cloth on the counter while you make the filling.
7
Tip: Use a stiff though scraper for cutting dough; Use a flexible dough scraper for scraping dough
8
Turn the dough out onto a floured surface (like a pastry mat) use a flexible dough scraper to scrape the remaining dough out of the stand mixer bowl.
9
Divide the dough into 8 equal parts using a dough scraper
10
Line 4 rimmed baking sheets with parchment paper or silicone baking mats, set aside.
11
Tip: Crumple parchment paper before lining the baking sheet so that it stays in place better
12
Tip: Keep a cup of flour handy to flour the rolling pin
13
Using a floured rolling pin, roll each dough into a 9x14 inch rectangle.
14
Tip: Use a ruler and pastry mat to help you get the right size
15
Tip: Make sure not to roll the dough too thin
16
Use half the can of pastry filling and spread to 1/2 before the edge of the dough
17
The dough should look like this just before rolling
18
Roll the bread dough up along the long side & pinch together any holes
19
Pinch the dough together at the long seam and make sure that seam is on the underside when baking
20
Place the roll down on the prepared baking sheet; repeat with the seven other bread dough (You can cover with wrap to prevent it from drying out).
21
Preheat your oven to 350°F.
22
Space the nut rolls evenly - placing two per baking sheet, cover with plastic wrap and let them rise for 3 hours -this shows BEFORE 3 hours rise time
23
You can refrigerate the formed nut rolls overnight, if you can’t bake them all at once. (If you do this, give them extra time to rise)
24
Tip: Cover dough with plastic wrap while you’re waiting to work with it.
25
Tip: You can refrigerate the unrolled dough if you don’t want to bake them all at once.
26
This is how the unbaked nut rolls looks after three hours rise time at room temperature, pinch in those ends if they come undone!
27
Bake each sheet one at a time for 20 to 25 minutes the top should be lightly browned when it’s done (rotate partway)
28
At 20 minutes or part way, you may need to rotate it to get an even bake and then bake a few minutes to 5 minutes more.
29
This is how it looks after its been baked slightly golden
30
It might deflate slightly as it cools; allow it to cool completely because the filling might be hot! Repeat with the remaining doughs.
31
To make a glaze (for 1 nut roll): Whisk together 1 cup powdered sugar, 1 teaspoon vanilla & 2-3 tablespoons milk)
32
The nut roll makes about 12-13 slices for serving (3/4-1 inch thick slices)
33
For the full, printable recipe visit LifesLittleSweets.com and search “Almond Nut Roll Recipe”
34