Walnut Roll Guzvara

Ingredients

• 3 3/4 cupsall-purpose flour, for dough
• 1/4 cupsuperfine sugar, for dough
• 1/2 ozyeast, instant (2 sachets)
• 1/2 tspsalt
• 3/4 cupmilk, for dough
• 2eggs, beaten; for dough
• 2 tbspbutter, for dough
• 1 1/4 cupswalnuts, chopped or ground; for filling
• 6 tbspbutter, for filling
• 6 tbspbrown sugar, for filling
• 1 tspcinnamon, ground; for filling
• 2 tbspmilk, for brushing top after baking
• 2 tbsppowdered sugar, for dusting

Method

1. 1

   Warm the milk until lukewarm and melt the 30 g of butter into it. Mix it with the flour, sugar, yeast, salt and eggs into a soft dough and knead for about 10 minutes, until smooth and elastic.

2. 2

   Cover and leave somewhere warm until doubled in size, about 2 hours.

3. 3

   Punch the dough down, knead it lightly and divide it in two. Roll each piece into an oblong about 12 x 8 inches (30 x 20 cm).

4. 4

   Mix the walnuts, the 85 g of butter (softened), brown sugar and cinnamon, and spread it evenly over both oblongs.

5. 5

   Roll each oblong up tightly from a long side into a 12-inch (30 cm) log. Lay the two logs side by side, touching, on a greased baking sheet, cover and leave to rise for 40 minutes, heating the oven to 400°F for the last 15.

6. 6

   Bake for 30 to 35 minutes, until well risen and golden brown and the base sounds hollow when tapped.

7. 7

   Brush the top with the milk straight away, then sift a generous layer of powdered sugar over the hot rolls.

Nutrition per serving