Coffee Walnut Roll
Espresso powder elevates this simple walnut filling making it a thing of true beauty.
During the Christmas season, my family traditionally makes simple and sweet walnut fillings for their buttery nut rolls but for me that didn’t cut it. My taste buds craved a more complex flavor that could compliment the buttery sweetness of a walnut.
The search for more flavor lead me to my love of coffee and no I don’t mean Dunkin’, I love real coffee. I love the complex smooth, bitter flavors that only a black cup of piping hot coffee can provide. The strength that coffee had inspired me to experiment with a walnut, coffee duo.
Coffee is one of the few flavors, that I believe, can elevate and all the while compliment the strong and buttery flavors of a meaty walnut. The basic addition of espresso powder gives a strong enough coffee flavor without making the already bitter walnut unpalatable. Instead it dances with the flavors of brown sugar and butter while making the walnut flavor sing. These flavors are no longer reserved for decadent and complicated layer cakes but can be a part of this simple Polish pastry and upgrade an already classic dessert.
Looks Can Be Deceiving
Nut rolls may seem like a boring long log of buttery dough but inside there is a beautiful spiral of walnut filling and flaky pastry waiting to be revealed.
Coffee Walnut Roll
Nut Filling
2 pounds of ground walnuts
1/4 cup milk
2 tablespoon melted butter
1/2 cup light brown sugar
1/4 tsp kosher salt
2 tsp espresso powder
Combine all ingredients until smooth
Dough
3 cups of AP Flour
1/4 cup of shortening
1/4 cup of butter
1/2 tsp sea salt
1/4 cup sugar
1/2 cup warmed evaporated milk
2 egg yolks
1/2 Tablespoons of vanilla
2 tsp dry yeast
1/2 cup warm water (for the yeast)
Dissolve yeast in warm water and let sit until foamy. Warm milk with the shortening and butter until fats are melted, add vanilla. (Make sure milk is only 100°F before adding to flour and yeast). Mix flour, salt and sugar. Mix in warm milk mixture into flour. Then add egg yolks, add the activated yeast. Mix and lightly knead until a soft dough forms, cover and let rise for 60-90 minutes.
Melt unsalted butter, about two-three tablespoons. Divide dough into 3 pieces and roll out each piece to 1/4" thick rectangle. Brush melted butter over dough then spread your nut filling evenly over dough. Roll up on the long side to make a long log. Place on baking sheets and cover with a kitchen towel, let rise for 20-30 minutes before baking.
Bake at 350°F for 30-40 minutes or until golden brown. Brush with melted butter when it's still hot and let cool completely on a cooling rack. When it's completely cooled, cut and enjoy!
To store: double wrap with cling film and let sit at room temp for no longer than a week. It can be stored longer by placing the wrapped rolls in the fridge, let it come up back to room temp before slicing.