The holidays are a great time to make this lovely walnut roll!

Walnut Sweet Bread Roll

Yield: 4 servings


  • 2-ounce compressed yeast
  • 1/2 cup lukewarm milk
  • 1 teaspoon sugar
  • 1 1/2 cup milk
  • 3/4 cup butter
  • 5 egg yolks
  • 3/4 cup sugar
  • 2 teaspoon salt
  • 1 tablespoon vanilla
  • 7 cups all-purpose flour, sifted


  1. Dissolve yeast in lukewarm milk in a small bowl, then add sugar and combine.
  2. Cover and let rise in a warm place for about 10 minutes.
  3. In a big bowl scald milk and add butter.
  4. Cool to lukewarm.
  5. In a small bowl beat egg yolks and then add sugar, salt, and vanilla.
  6. Mix all the ingredients.
  7. In a large bowl, sift 3 cups flour.
  8. Pour mixtures of prepared yeast, milk, butter, eggs, and sugar into a mixing bowl with 3 cups of flour.
  9. Beat with an electric mixer until smooth and elastic.
  10. Keep adding the remaining flour and mixing with a wooden spoon.
  11. Place on floured board and knead for about 15 minutes, adding flour as needed, to make non-sticking dough.
  12. Place dough in a light bowl and turn to grease top.
  13. Cover with a clean towel and let rise in a warm place for about 2 hours until double in bulk.
  14. When the dough has doubled, punch it down, again let rise till doubled (45 minutes).
  15. Meanwhile grease a round angel food cake pan.
  16. See part 2 for filling and baking.

Walnut Paste for Inside Sweet Bread


  • 2-pound of Aurora’s  organic or all-natural walnuts, ground fine
  • 1/4 pound butter
  • 1 1/2 cup milk, or half and half
  • 2 cup sugar
  • 1/2 cup honey
  • 1 tablespoon vanilla
  • 1 orange or lemon peel
  • 5 egg whites
  • cinnamon


  1. First, prepare dough from part 1.
  2. Grind walnuts in a food chopper with the finest blade.
  3. Melt butter in a large saucepan and add milk, sugar, and honey.
  4. Then cook to a rolling boil, taking care not to let it boil over.
  5. Pour hot mixture over walnuts and then add vanilla and grated peel.
  6. Mix thoroughly and allow to cool.
  7. Beat egg whites till stiff, and fold into cooled walnut mixture.
  8. Punch down dough, on a lightly floured surface and roll.
  9. Spread the filling all over the dough.
  10. Roll up jelly-roll fashion and place the loaf into the pan.
  11. Let loaf rise until almost doubled (around 30 minutes).
  12. Meanwhile, start heating the oven to 190c.
  13. Brush the top of the loaf with melted butter and bake the loaf for 35 min when done, remove from the pan.
  14. Lay upside down on the rack to cool completely.

Attribution: Recipe is adapted from the links below. Photo is from Pixabay

Big Walnut 12 Cake Part 1

Big Walnut 12 Cake Part 2