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Polish Nut Roll: a 2-Hour Baking Delight

Okay, gather ’round, because I’m about to share something REALLY special. Forget fancy desserts for a minute, because nothing, I mean *nothing*, brings back those cozy holiday feelings quite like a homemade **Polish Nut Roll**. The minute that sweet, nutty scent starts wafting from the oven? Pure magic. It’s a classic for a reason, you know? It’s been a staple at every family gathering, every Christmas morning, every “just because” moment in my house for as long as I can remember. My grandma made it, my mom made it, and now I’m making it (with a little of their guidance, of course!). It’s not just a pastry; it’s a hug in loaf form. Seriously, if you want to bake something that feels like tradition and tastes like pure comfort, this is it. Get ready to fall in love with this delightful Polish Nut Roll!

Why Make This Polish Nut Roll?

So, why bother making *this* Polish Nut Roll recipe when there are a million out there? Well, let me tell you! This one right here is the real deal. It’s got that perfect balance of tender, slightly sweet dough and a rich, nutty filling that just melts in your mouth. Trust me, once you smell it baking, you’ll know why you made the right choice!

  • Seriously Delicious: The flavor is just unmatched – warm, sweet, and nutty perfection.
  • Holiday Hero: It’s *the* perfect centerpiece for any holiday table or special occasion.
  • Doable for Home Bakers: Don’t be intimidated! While it takes a little time, the steps are totally manageable.
  • Major Wow Factor: Everyone will be impressed that you made this beautiful, traditional treat from scratch!

What You Need to Make Polish Nut Roll

Alright, let’s talk about what you’ll need to get this beautiful Polish Nut Roll happening in your kitchen. It’s mostly standard stuff you probably have around, but getting the right ingredients and having your tools ready makes all the difference!

Ingredients for Your Polish Nut Roll

Here’s your shopping list for that tender dough and that glorious filling. Make sure everything’s fresh! You’ll need 2 and 1/4 teaspoons of active dry yeast, plus a quarter cup of warm water (think bathwater warm, between 105-115°F is perfect) to wake it up. You’ll also need a half cup of warm milk, same temperature range. Then grab a half cup of granulated sugar, a half cup of unsalted butter that’s nice and soft, and a teaspoon of salt. Don’t forget two large eggs! For the flour, have 4 and a half to 5 cups of all-purpose flour ready – you’ll start with the smaller amount and add just until the dough is right. For that incredible filling, you’ll need a cup of chopped walnuts or pecans (make sure they’re pretty finely chopped, not huge chunks!), another half cup of granulated sugar, a quarter cup of milk, two tablespoons of melted unsalted butter, a teaspoon of vanilla extract, and half a teaspoon of ground cinnamon. Easy peasy!

Equipment for Making Polish Nut Roll

You don’t need any fancy gadgets for this, just your basic kitchen essentials. You’ll want a small bowl for the yeast, a big one for the dough, and your trusty measuring cups and spoons. A rolling pin is a must for rolling out that dough. You’ll need a greased bowl for the dough to rise in, a baking sheet (greased too, or lined!), and a wire rack for cooling. That’s it!

How to Make Polish Nut Roll: Step-by-Step Instructions

Okay, deep breaths! Making nut roll is totally doable and so rewarding. We’re going to break it down into easy steps, and I’ll walk you through it. Just follow along, and you’ll have beautiful rolls ready to bake!

Preparing the Dough for Polish Nut Roll

First things first, let’s get that glorious dough going. Grab your small bowl and sprinkle that active dry yeast into the warm water. Give it a little stir and just let it hang out for about 5 minutes. You want to see it get all foamy – that means your yeast is alive and happy! While that’s happening, in your big bowl, whisk together the warm milk, that first bit of sugar, the softened butter, salt, and the eggs. Once the yeast is foamy, pour it into the big bowl with the wet ingredients. Now, start adding your flour, about a cup at a time, mixing until it all comes together into a soft dough. It might be a little sticky at first, that’s okay! Turn it out onto a lightly floured surface and knead it for 5 to 7 minutes until it’s smooth and elastic. It should spring back slowly when you poke it. Pop that dough baby into a greased bowl, give it a little turn to coat, cover it up, and let it rise in a warm spot until it’s doubled in size. This usually takes about an hour to an hour and a half. Don’t rush this part – the rise is key!

Crafting the Filling for Your Polish Nut Roll

While your dough is having its cozy nap and getting all puffy, let’s whip up the star of the show: the filling! In a medium bowl, just dump in your chopped nuts (walnuts or pecans work beautifully!), the second measure of sugar, the milk, melted butter, vanilla, and cinnamon. Give it a good stir until everything is well combined. You want it to be a thick, spreadable paste – not too wet, not too dry. If it seems a little dry, you can add just a tiny splash more milk, but go slow!

Assembling and Baking the Polish Nut Roll

Okay, dough’s doubled? Filling’s ready? Time to assemble! Punch that dough down gently to release the air. Divide it in half. Take one half and, on a lightly floured surface, roll it out into a rectangle, roughly 12 inches by 10 inches. It doesn’t have to be perfect edges! Now, spread half of your amazing nut filling evenly over the rectangle, leaving about a half-inch border all around. Starting from one of the long sides, roll the dough up tightly, like you’re making a jelly roll. Pinch the seam really well to seal it so the filling doesn’t leak out during baking. Do the same thing with the second piece of dough and the rest of the filling. Place your beautiful rolls on a greased baking sheet. Cover them gently and let them rise again for another 30 to 45 minutes while your oven preheats to 350°F (175°C). Bake them for about 30 to 35 minutes, or until they’re a lovely golden brown on top. Let them cool completely on a wire rack before you slice into them – I know it’s hard, but resist the urge!

Tips for Perfect Polish Nut Roll

Making nut roll is a labor of love, and a few little tricks will help you get that perfect result every single time. First off, **do not rush those rising times!** That slow rise is where the flavor develops and the dough gets its beautiful texture. Be patient, it’s worth the wait! Also, make sure all your cold ingredients, like the butter, milk, and eggs, are at **room temperature** before you start. This helps everything combine properly and makes for a smoother dough. When you’re kneading, be careful not to **overwork the dough**. Knead just until it’s smooth and elastic, and then stop. Overworked dough can make your nut roll tough. And finally, when it comes to baking, trust your instincts but also check for doneness – a toothpick inserted into the center (avoiding the filling) should come out clean, and the top should be a nice golden brown. Happy baking!

Variations on Your Polish Nut Roll

While I’m a purist for the classic walnut or pecan filling, feel free to play around a little! You could totally swap out the walnuts for almonds or even hazelnuts – just make sure they’re finely chopped. Want a little extra something? Try adding a handful of finely chopped dried cranberries or golden raisins to the filling mix. A little bit of orange or lemon zest stirred in can also give the filling a lovely bright note that pairs beautifully with the nuts and cinnamon. Don’t be afraid to experiment and find your favorite twist!

Serving and Storing Your Polish Nut Roll

Okay, the hardest part is over – waiting for it to cool! Once your beautiful Polish Nut Roll is completely cool, the best way to serve it is sliced into nice thick pieces. I love giving mine a light dusting of powdered sugar right before serving; it just makes it look so festive and adds a little extra sweetness. If you miraculously have any leftovers (which is rare in my house!), you can store them tightly wrapped in plastic wrap at room temperature for a couple of days. For longer storage, pop it in the fridge or even freeze it. To reheat, just warm a slice gently in the microwave or oven. Enjoy every single bite!

Frequently Asked Questions About Polish Nut Roll

Got questions? Totally normal! Here are some of the things folks often ask me about making Polish Nut Roll:

  • Can I use different types of nuts in my Polish Nut Roll? Absolutely! While walnuts and pecans are traditional, almonds, hazelnuts, or even a mix are delicious. Just make sure they’re finely chopped so they spread easily and bake evenly.
  • How long does Polish Nut Roll last? If stored properly (tightly wrapped at room temperature), it’s best within 2-3 days. It’ll last a bit longer in the fridge, maybe up to a week, but the texture is best at room temp.
  • Can I freeze Polish Nut Roll? Yes! This is great for making ahead. Let it cool completely, then wrap it tightly in plastic wrap and then foil. It can last for a couple of months in the freezer. Thaw it at room temperature before serving.
  • What if my dough isn’t rising? Oh no! This usually means your yeast wasn’t active or the water/milk wasn’t warm enough (or too hot!). Make sure your liquids are in that sweet spot (105-115°F) and that your yeast is fresh. If it doesn’t get foamy after 5-10 minutes, start over with new yeast.
  • Why did my Polish Nut Roll crack during baking? Cracks can happen! It’s often because the rolls rose a little too much before baking, or the oven was a bit too hot causing the outside to set before the inside finished expanding. Sometimes it just happens, and honestly, it doesn’t affect the taste one bit!

Polish Nut Roll Nutritional Information

Okay, so while we’re definitely making this for the love and the flavor, sometimes it’s helpful to have an idea of what’s in it. Keep in mind these are just estimated numbers, you know? It can change depending on the exact ingredients and brands you use. But generally, for one slice (thinking about 1/12 of a roll), you’re looking at around 350 calories, about 18g of fat, 6g of protein, and roughly 40g of carbohydrates. Enjoy that slice!

Enjoy Your Homemade Polish Nut Roll!

Alright, my friend, you’ve made it! You’ve baked a classic, a true labor of love. Take a moment to admire your beautiful Polish Nut Roll and then, please, slice into it and savor every single bite. I really hope you try this recipe and love it as much as my family does. Let me know how it turns out in the comments below – I’d love to hear about your nut roll adventures!

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Polish Nut Roll

Polish Nut Roll: a 2-Hour Baking Delight


  • Author: goforecipes.com
  • Total Time: 2 hours 40 minutes
  • Yield: 2 rolls 1x
  • Diet: Vegetarian

Description

A classic Polish holiday pastry filled with a sweet and nutty filling.


Ingredients

Scale
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1/2 cup warm milk
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon salt
  • 2 large eggs
  • 4 1/2 to 5 cups all-purpose flour
  • 1 cup chopped walnuts or pecans
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. In a small bowl, dissolve yeast in warm water. Let stand 5 minutes, or until foamy.
  2. In a large bowl, combine warm milk, 1/2 cup sugar, 1/2 cup softened butter, salt, and eggs. Stir in yeast mixture.
  3. Gradually add flour, mixing until a soft dough forms.
  4. Turn dough onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
  5. Place dough in a greased bowl, turn to coat, and cover. Let rise in a warm place until doubled, about 1-1 1/2 hours.
  6. While dough is rising, prepare the filling. In a medium bowl, combine nuts, 1/2 cup sugar, 1/4 cup milk, melted butter, vanilla, and cinnamon.
  7. Punch down dough. Divide in half.
  8. On a lightly floured surface, roll each half into a 12×10 inch rectangle.
  9. Spread half of the filling over each rectangle, leaving a 1/2 inch border.
  10. Starting with a long side, roll up each rectangle jelly-roll style. Pinch seams to seal.
  11. Place rolls on a greased baking sheet. Cover and let rise for 30-45 minutes.
  12. Preheat oven to 350°F (175°C).
  13. Bake for 30-35 minutes, or until golden brown.
  14. Let cool on a wire rack before slicing.

Notes

  • You can substitute other nuts like almonds or hazelnuts for the filling.
  • For a richer dough, use whole milk instead of 2% milk.
  • Dust with powdered sugar before serving if desired.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Polish

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of a roll)
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 40mg

Keywords: nut roll, Polish pastry, holiday baking, sweet bread

Recipe rating