Description
This Hungarian nut roll recipe offers a tender, flaky swirl filled with sweet toasted pistachios and delicate orange blossom, perfect for cozy gatherings and a wonderful weekend baking project.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 80 g (6 tablespoons) granulated sugar, for dough
- 150 g (0.75 cup) granulated sugar, for filling
- 7 g (2.25 teaspoons) active dry yeast
- 240 ml (1 cup) full-fat milk, warmed to 40C (105F), for dough
- 120 ml (0.5 cup) full-fat milk, warmed to 40C (105F), for filling
- 115 g (0.5 cup) unsalted butter, softened, for dough
- 1 tablespoon unsalted butter, for filling
- 2 large egg yolks
- 1 large egg, for egg wash
- 1 large egg white, for filling
- 5 g (1 teaspoon) fine sea salt
- 300 g (2.5 cups) shelled, unsalted pistachios, divided
- 15 ml (1 tablespoon) orange blossom water
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 100 g (1 cup) powdered sugar (icing sugar)
- 5 g (1 teaspoon) freshly ground cardamom, from about 10 green pods
- 10–12 whole roasted pistachios, for garnish
Instructions
- Prepare the Dough: In a large bowl, whisk flour, 80 g granulated sugar, and yeast. In another bowl, whisk warm milk (240 ml), egg yolks, and salt. Pour wet into dry, adding 115 g softened butter in pieces. Mix until shaggy, then knead 8-10 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled in size.
- Make Pistachio Filling: While dough rises, finely grind 250 g pistachios. In a medium saucepan, combine 150 g granulated sugar and 120 ml milk. Simmer over medium heat, stirring until sugar dissolves. Remove from heat and stir in ground pistachios, 1 tablespoon butter, orange blossom water, and vanilla. Let cool completely, then stir in egg white to bind the filling smoothly.
- Shape the Rolls: Once dough has doubled, gently punch it down and divide into two equal portions. On a lightly floured surface, roll one portion into a 30×40 cm (12×16 inch) rectangle, about 3-4 mm (0.125 inch) thick. Spread half the cooled pistachio filling evenly over the dough, leaving a 1 cm (0.5 inch) border. Sprinkle half of the remaining 50 g whole pistachios over the filling.
- Roll and Seal: Tightly roll the dough from one of the longer sides into a log. Pinch the seam closed firmly and gently tuck in the ends to seal. Repeat this rolling and filling with the second portion of dough and remaining ingredients, so you have two rolls.
- Second Rise: Carefully transfer both rolls to a large baking sheet lined with parchment paper, leaving space between them. Cover loosely with a clean kitchen towel and let them rise again in a warm place for 45-60 minutes, or until visibly puffed and soft to the touch.
- Bake the Rolls: Preheat oven to 175C (350F). Whisk remaining egg for an egg wash. Gently brush the tops and sides of the risen rolls with the egg wash for a golden finish. Bake for 30-35 minutes, or until deeply golden brown and cooked through; if browning too quickly, tent loosely with foil.
- Cool and Finish: Remove rolls from oven and transfer to a wire rack to cool completely. While cooling, whisk together 100 g powdered sugar and 5 g freshly ground cardamom for dusting. Once completely cooled, slice into 2-3 cm (0.75-1 inch) thick portions with a serrated knife.
- Garnish and Serve: Arrange slices on a platter and lightly dust with the cardamom sugar using a fine-mesh sieve. Artfully place 10-12 whole roasted pistachios on top of some slices for a vibrant green pop and added texture. Enjoy this family-friendly treat!
Notes
For a quicker dough rise, place bowl in a slightly warm, turned-off oven. Ensure rolls cool completely before slicing for clean portions. Avoid under-baking to prevent a gummy center. Recipe can be adapted using gluten-free flour blend or plant-based milk for dietary needs.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Hungarian nut roll, pistachio, orange blossom, baking, dessert, sweet bread, comfort food, yeast dough, cardamom, holiday baking