Walnut Nut Roll wraps a soft, buttery yeast dough around a sweet walnut filling with warm spice in every slice. This traditional beigli is rich, nutty, and perfect for holiday baking.
Why You'll Love This Walnut Nut Rolls Recipe
This walnut nut roll is made from scratch with a soft yeast dough and a rich, sweet walnut filling. The rolled layers create a beautiful spiral in every slice, making it a dependable choice for holiday baking or sharing with family.
- Sweet Walnut Filling: Finely ground walnuts, sugar, warm spices, and citrus zest create a rich, nutty center.
- Soft Yeast Dough: The buttery dough bakes up tender around the tightly rolled filling.
- Beautiful Spiral Slices: Each slice shows off the layered walnut filling for an impressive holiday presentation.
Ingredients Overview
This Polish Nut Rolls uses traditional ingredients and techniques to create authentic pastries that you and your family will love.
While walnut is traditional, explore poppy seed filling using a similar recipe but substituting ground poppy seeds for walnuts. You can also experiment with chopped pecans or chocolate chips.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Walnut Nut Rolls
This recipe focuses on the classic walnut filling, but feel free to experiment with other flavors like apricot, prune, or chocolate for a unique twist.
Step 1: Sprinkle the dry active yeast over the warm milk (110F - 125F) in a small bowl. Add a pinch of sugar and wait for it to get foamy on the surface of the milk, about 5 minutes. In a large mixing bowl, or dough kneading machine, add the yeast mixture, sugar, salt, and butter, mixing until well blended. Mix in 3 cups of the flour and mix until smooth.
Step 2: Slowly add the remaining flour in small additions, scraping down the sides of the bowl in between, until all the flour is completely mixed in. Turn out on a lightly floured surface and knead until the dough is smooth and glossy, or set your dough kneading machine to 10 minutes.
Step 3: Remove the dough from the mixing bowl and place in a lightly oiled bowl, turning to coat all over. Cover and place the bowl in a draft free location until the dough has doubled in size,a bout 1 to 11/2 hours.
Step 4: Make the filling while the dough is rising by adding the sugar, butter, salt, cinnamon, and egg into a medium sauce pan. Stir over low heat to melt the butter and bring the sauce comes together and thickens. Stir constantly and keep on very low heat so the egg does not scramble or cook.
Remove from heat as soon as it's slightly thickened and stir in the walnuts and shredded apple. Set the filling aside to cool.
Step 5: Prepare large rimmed baking sheets with parchment paper (one for all four rolls, two if you spread them out two to a sheet). Punch the risen dough down and divide into 4 equal portions.
Roll each portion into a 12 x 20 rectangle on a lightly floured surface. Spread ¼ of the walnut and apple filling over the rectangle of dough, leaving a ½" border on all sides.
Step 6: Roll the dough up from the longest side like a jelly roll. Press to seal the ends, tucking them under the roll neatly. Carefully transfer the nut roll to baking sheet, placing it seam side down.
When all four nut rolls are on the baking sheet, cover loosely and place in a draft free location. Allow to rise for 30 minutes.
Step 7: Preheat your oven to 350F while the nut rolls are rising, and make sure your oven rack is in the center position. Bake the nut rolls for 30 to 40 minutes. Remove from the oven when golden brown and allow to cool on a wire rack.
When ready to serve, slice each nut roll into 1 to 11/2 in wide slices and serve with coffee or tea. Each nut roll yields 8 slices.
Serving Suggestions
Serve walnut nut rolls sliced for a holiday breakfast, brunch, or dessert. Add apple cinnamon rolls for a second sweet bread option, and dust the nut roll with powdered sugar just before serving.
Substitutions and Variations
Here are a few delicious variations when making this sweet bread recipe.
- For a richer dough: Substitute half of the all-purpose flour with cake flour.
- Spruce up the filling: Add a ¼ cup of chopped dried fruit, such as raisins or cranberries, to the filling for a touch of tartness.
- Make it gluten-free: Use a gluten-free flour blend that works well for pastries. Note that the baking time may need to be adjusted slightly.
Tips for Success
Here are a few tips for making this recipe:
- Proof the yeast correctly: Ensure your yeast is active and foamy before adding it to the dough. Otherwise, your dough may not rise properly.
- Don't over-knead the dough: Knead the dough just until it becomes smooth and elastic. Over-kneading can make the dough tough.
- Cool the filling completely: The filling should be cool to the touch before spreading it on the dough. Otherwise, it can melt the butter in the dough and make it difficult to handle.
Storage Options
Here is how I store leftovers when making this recipe:
- Polish Nut Rolls can be stored at room temperature in an airtight container for up to 3 days.
- You can also freeze them ahead of the holidays for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Related Recipes
- Pistachio Baklava
- Mardi Gras King Cake
- Cinnamon Crunch Bagels (Copycat)
- White Chocolate Peppermint Bark
Frequently Asked Questions
Yes, you can use instant dry yeast. Whisk it into the dry ingredients for the dough before adding the wet ingredients.
Brushing the dough with egg wash before baking helps create a slight moisture barrier and prevent cracking.
Yes, you can experiment with various fillings like jams, sweetened cream cheese, or even savory options like cheese or vegetables.
Yeast Bread Recipes
Get The Recipe!
Polish Nut Rolls (Beigli)
Equipment
- Parchment Paper Sheets 9x13
- Large Rimmed Baking Sheets Chicago Metallic
Ingredients
Sweet Yeast Dough
- 2½ teaspoon Active Dry Yeast one envelope
- ½ cup Milk warmed to 110 - 125℉
- ⅓ cup Sugar granulated
- ¾ teaspoon Salt
- 1 cup Butter 2 sticks
- 6½ cup Flour divided, save ½ cup to roll out dough
Walnut Filling
- 1¼ cup Sugar granulated
- ½ cup Butter 1 stick
- ½ teaspoon Cinnamon ground
- ¼ teaspoon Salt
- 1 large Egg beaten
- 4 cup Walnuts finely chopped
- 1 large Apple peeled, cored, and grated
Instructions
Beigli Dough
- Sprinkle the dry active yeast over the warm milk (125F - 130F) in a small bowl. Add a pinch of sugar or flour if desired (optional) and wait for it to get foamy on the surface of the milk, about 5 minutes.2½ teaspoon Active Dry Yeast, ½ cup Milk
- In a large mixing bowl, or dough kneading machine, add the yeast mixture, sugar, salt, and butter, mixing until well blended. Mix in 3 cups of the flour and mix until smooth.⅓ cup Sugar, ¾ teaspoon Salt, 1 cup Butter, 6½ cup Flour
- Slowly add the remaining flour in small additions, scraping down the sides of the bowl in between, until all the flour is completely mixed in. Turn out on a lightly floured surface and knead until the dough is smooth and glossy, or set your dough kneading machine to 10 minutes.
- Remove the dough from the mixing bowl and place in a lightly oiled bowl, turning to coat all over. Cover and place the bowl in a draft free location until the dough has doubled in size,a bout 1 to 11/2 hours.
Walnut Roll Filling
- Make the filling while the dough is rising by adding the sugar, butter, salt, cinnamon, and egg into a medium sauce pan.1¼ cup Sugar, ½ cup Butter, ½ teaspoon Cinnamon, ¼ teaspoon Salt, 1 large Egg
- Stir over low heat to melt the butter and bring the sauce comes together and thickens. Stir constantly and keep on very low heat so the egg does not scramble or cook.
- Remove from heat as soon as it's slightly thickened and stir in the walnuts and shredded apple. Set the filling aside to cool.4 cup Walnuts, 1 large Apple
Roll Up The Beigli
- Prepare large rimmed baking sheets with parchment paper (one for all four rolls, two if you spread them out two to a sheet).
- Punch the risen dough down and divide into 4 equal portions. Roll each portion into a 12 x 20 rectangle on a lightly floured surface.
- Spread ¼ of the walnut and apple filling over the rectangle of dough, leaving a ½" border on all sides.
- Roll the dough up from the longest side like a jelly roll. Press to seal the ends, tucking them under the roll neatly. Carefully transfer the nut roll to baking sheet, placing it seam side down.
- When all four nut rolls are on the baking sheet, cover loosely and place in a draft free location. Allow to rise for 30 minutes.
Bake Until Golden
- Preheat your oven to 350F while the nut rolls are rising, and make sure your oven rack is in the center position.
- Bake the nut rolls for 30 to 40 minutes. Remove from the oven when golden brown and allow to cool on a wire rack. When ready to serve, slice each nut roll into 1 to 11/2 in wide slices and serve with coffee or tea.
Notes
- Ensure your yeast is active and foamy before adding it to the dough. Otherwise, your dough may not rise properly.
- Knead the dough just until it becomes smooth and elastic. Over-kneading can make the dough tough.
- The filling should be cool to the touch before spreading it on the dough. Otherwise, it can melt the butter in the dough and make it difficult to handle.
- Brush the rolls with egg wash before baking for a golden brown crust.
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