Easter walnut roll

Planning a festive menu is often a real dilemma for many home cooks. On one hand, you want to surprise and impress your family and guests, but on the other, spending the whole day in the kitchen preparing complex gourmet dishes isn’t always appealing.

An Easter walnut roll is a simple yet hearty, flavorful, and easy-to-make dessert that will delight not only those with a sweet tooth but even the most demanding food lovers.

Adding walnut kernels to the filling not only gives the roll a pleasant crunch but also significantly boosts its health benefits. Walnuts are rich in iodine, an essential mineral for proper thyroid function. They also contain important micro- and macronutrients such as magnesium, iron, zinc, calcium, and others that support metabolism and overall vitality.

CraftOil offers fresh, eco-friendly, certified walnuts (kernels and crumbs). They are stored under optimal conditions, free from preservatives and packaged in kraft paper bags only after an order is placed. We ship walnuts, walnut crumbs and walnut oil worldwide, guaranteeing premium quality and 100% natural products.

Browse our catalog — you’ll definitely find something that catches your interest.

Ingredients

To make a delicious Easter walnut roll, you will need:

• 1.2 kg flour (preferably premium grade);
• 10 g dry yeast;
• 500 ml milk;
• 800 g sugar;
• 1 teaspoon salt;
• 6 eggs;
• 2 tablespoons sour cream;
• ½ lemon;
• 50 g vegetable oil;
• 50 g cognac;
• 200 g raisins;
• 500 g walnut kernels;

Step-by-step instructions

First, prepare the starter (sponge dough). Mix 250 g of flour with dry yeast and dissolve in half of the slightly warmed milk. Add salt and 1 heaping tablespoon of sugar. Mix well and let it rise for 30–40 minutes.

Rinse the raisins in hot water and soak them in cognac. Lightly crush the walnuts using a mortar or any other method.

Beat the eggs with the remaining sugar until a thick, pale foam forms. Add sour cream, the remaining milk, and vegetable oil. Mix thoroughly, then pour the mixture into the risen sponge. Add the remaining flour and knead into a dense, elastic dough.

Drain the raisins and mix them with the walnuts and the juice of half a lemon. Spread this mixture over the dough rolled out into a layer no thicker than 1 cm. Roll it up into a log and bake for about 30 minutes at 180°C (356°F).

Sprinkle the finished roll with powdered sugar or brush it with egg yolk 5 minutes before it’s done baking.

Notes:

The Easter roll can be filled not only with raisins but also with dried apricots, prunes, or other dried fruits. In addition to walnuts, you can use almonds, cashews, hazelnuts, and more. A wide selection of oils, nuts, grains, and seeds is available for order in the CraftOil online store.