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Braided walnut-cocoa rolls with raisins
Yeast rolls with egg yolks, citrus zest, and raisins, filled with walnuts, cocoa, and rum flavoring, then rolled up. Makes four rolls.
Save on PinterestRecipe at a glance
- Prep time
- 1 hr 10 min
- Cook time
- 45–50 min
- Temperature
- 170 °C (340 °F)
- Servings
- 4 rolls
- Difficulty
- Medium
- Cuisine
- Slovak
Braided walnut-cocoa rolls with raisins are a more festive version of the classic walnut roll, perfect for serving guests. The yeast dough, enriched with egg yolks, citrus zest, rum flavoring, vanilla, and raisins, is divided into four pieces. Each piece is rolled out, brushed with butter, filled with toasted walnuts mixed with whipped egg whites, cocoa, and rum flavoring, then rolled up. Before baking, the rolls are brushed with egg mixed with milk and sprinkled with sugar. They bake for 45 to 50 minutes, and the recipe makes four rolls.
Ingredients
Dough
Filling
Egg wash
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Instructions
Tip: tap a step to mark it as done.
Stir 3 tbsp flour into a cup of warm milk and let cool. Add the yeast and a teaspoon of sugar, then leave in a warm place until doubled in volume. In a deep bowl, mix the egg yolks with the sugar, then add the salt, oil, flavorings, grated zest, and 100 g melted butter.
Add the yeast mixture and slowly knead into a dough, working in the raisins at the end. Transfer to a greased bowl, cover with a kitchen towel, and let rise in a warm place for 50 to 60 minutes.
Meanwhile, prepare the filling and preheat the oven. Beat the egg whites with the sugar until foamy, then add the cocoa, rum flavoring, and walnuts. Mix and let stand. Divide the risen dough into four equal pieces and roll each one out to the size of the baking sheet.
Brush the dough sheets with the remaining 100 g melted butter and spread with the filling. Roll up each sheet and transfer to a baking sheet lined with parchment paper.
Beat the egg with the milk, brush over the rolls, and sprinkle with sugar. Let stand for another 20–30 minutes, then bake in an oven preheated to 170 °C (340 °F) for 45–50 minutes.
Tip: Briefly soak the raisins in warm water and dry them well before adding them to the dough so they stay moist during baking. Let the toasted walnuts cool before adding them to the whipped egg whites, as warm nuts would deflate them.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 322 kcal
- Protein
- 7.0 g
- Carbohydrates
- 47 g
- of which sugars
- 21 g
- Fat
- 13 g
- of which saturates
- 4.4 g
- Fiber
- 1.8 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pletený orechovo-kakaový závin s hrozienkami
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