Best Fruit And Nut Roll Recipes

SOURDOUGH FRUIT AND NUT ROLLS

Steps:

• Mix all of the ingredients in a large bowl until incorporated. Cover and let rest 30 minutes. Stretch and fold the dough 3-4 times during the next 2-3 hours at 30-60 minute intervals.
• Let the dough continue to rise for several hours more, keeping an eye on puffiness and growth. Because of the heavy dried fruit and nuts, you will not see big bubbles on the dough surface or major aeration through the underside of your bowl, but the dough will roughly double in size. You can also refrigerate the dough for part of the bulk fermentation. When you bring the dough out of the cold, flip it once in the bowl so the top of the dough gets moist again.
• Flour your counter and scrape the dough out onto it. If you have a scale, place your bowl on it and tare it. Then divide the dough into six pieces, each weighing approximately 180-190g (a little less than the original dough weight divided by six, to account for some bowl mess).
• Shape the six pieces of dough into balls, and place them on two pieces of parchment paper on a cookie sheet or baking pan with sides (this helps the plastic cover not touch the rolls). If you are baking in an oval baker, use a rectangular piece of parchment paper. If you are baking in a round baker, use a square piece of parchment paper.
• You can easily fit three rolls into round bakers that are 5 qt and larger. Three rolls also fit in the Breadtopia oval clay baker (see photo gallery), but they will likely need to be pulled apart after baking. To avoid the rolls adhering to each other, you can bake three batches of two rolls.
• Put the entire pan/sheet into a plastic bag and let the rolls proof for 0.5-1.5 hours depending on room temperature.
• Preheat your oven with your baking vessel(s) inside for 30 minutes at 475F.
• When the oven is preheated and the rolls proofed, uncover your rolls, lightly dust them with flour and score the tops. With all the bumpy nuts and berries, a simple ) or + works best.
• Take out the baking vessels, lift the parchment into the vessels, cover and return them to the oven.
• Bake at 475F
• 10 minutes lid on
• 10-12 minutes lid off
• If you are baking multiple batches, leave the lid in the oven after you take it off at the ten-minute mark. That way your entire baking vessel is hot and ready to go for round two. Also, if you have space, put your second batch of rolls in the refrigerator while batch one is baking.

HOLIDAY NUT ROLL (AMERICANIZED CROATIAN NUT ROLL)

Steps:

• Scald milk in small pan, set off burner and cool to warm. In large mixing bowl combine warm milk and yeast with wire whisk. Beat eggs in separate bowl, then add to milk. Beat milk-egg mixture by hand for 2 minutes. Mix in sugar and margarine. Add flour slowly, mixing as you go (my grandmother insists this should be done with a wood spoon). Do not rise, do not chill. Set aside.
• Chop walnuts (food processor or very finely by hand). In large mixing bowl, combine walnuts, white sugar, and milk. Mix thoroughly. Add remaining ingredients (butter, brown sugar, salt, vanilla, whiskey), mixing thoroughly. Filling should be thick and moist, but not stiff.
• Pre-heat oven to 325 degrees.
• Separate large dough ball completely into 10-12 equal balls (simple method is to cut dough to equal portions on a cutting board with a lightly floured butcher knife then reform portions to balls).
• On a rolling board or clean counter, roll each dough ball to about 1/4 inch thickness in an oblong-oval shape. Spread nut mixture over rolled dough, covering the entirety with a thin layer, and keeping the mixture about 1/2 inch to 1 inch away from the edges of the dough.
• Form the roll first by folding the horizontal edges of the dough inwards on both the left and right sides. Then fold up the bottom of the dough about 1 1/2 inches. Each side and the bottom of the dough should now be folded in towards the middle of the rolled dough so that the nut covering is enclosed by the folded sides. Begin rolling from the bottom of the dough (where you just made the fold) towards the top. When you reach the top, fold the edges into a wide triangular flap (so that the roll will end with an overlapping wide "V"). Place the roll "V" down on a greased cookie sheet. This sounds complicated, but the basic idea is simply to close off the edges to prevent leaking--if you simply roll it like a jelly roll, the filling would ooze out and burn on the pan.
• Brush top with beaten egg (makes the roll pale gold-brown when baked).
• Repeat process to form other rolls. If nut mixture becomes thick and difficult to spread add more evaporated milk.
• Keep rolls at least 2 inches apart on baking sheets, and bake each for 20-25 minutes or until tops appear golden-brown. Cool at least 20 minutes before moving.

DEE DEE'S NO-BAKE ICEBOX FRUITCAKE AND NUT ROLL

Steps:

• 1. Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
• 2. Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
• 3. Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
• 4. Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
• 5. Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
• 6. NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!