Hungarian Roll Bundt Recipe with Walnut Cream

Patri, author of Sabores&Momentos , brings us today a delicious and surprising recipe to prepare in your bundt pan : it is a Hungarian roll, a soft brioche-type dough (delicious!), which is also filled with a walnut cream that looks spectacular. I'm sure you'll love trying it, so here is the recipe:

Christmas is just around the corner and I don't just like to feel it in the decorations at home, I also love to smell and taste Christmas! My children are already helping me to make Christmas cookies with that characteristic smell of vanilla and spices, to give to our friends, neighbours and teachers at school. But apart from the classic Gingerbread bundt cake , this year I wanted something softer, fluffier and something that the kids would also like to enjoy dipped in milk for a snack! But yes, with an intense Christmas smell!!

So here I bring you a traditional Hungarian Christmas recipe that you will love. Also presented in a bundt cake mould , it is even more original than the simple rolled one. You can use the mould that you like the most and that you have on hand, I have used this square one to experiment with a different shape!

Ingredients

For the dough:

• 300gr of strong flour
• 7gr of dry yeast (one sachet)
• 125ml whole milk
• pinch of salt
• 50g unsalted butter at room temperature
• 80gr of sugar
• 1 teaspoon ground spice mix (cinnamon, cloves, ginger, cardamom),
• 1 egg + 1 yolk (reserve the white for the filling cream)

For the filling:

• 50ml whole milk
• 100g of walnuts
• 100g unsalted butter
• Zest of one organic lemon (being careful not to grate the white part)
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 50g of sugar
• 1 egg white (reserved from the egg used in the dough)
• Frosting (optional):
• 1 egg white
• 250g icing sugar
• ½ teaspoon lemon juice

Madagascar Vanilla Extract and Microplane Zester Grater

Elaboration

We start by preparing all our ingredients for the dough first. We heat the milk until it is just warm. In the bowl of the KA (or in a deep bowl if we are going to use a horizontal-handled mixer ) we add the milk with the yeast packet and a tablespoon of sugar. We beat well and set aside for about 10 minutes or until the yeast has created a foamy surface layer.

In a separate bowl, gently beat the egg and yolk together and add to the large bowl with the milk and yeast. Then, change the whisk and fit the dough hook(s) and add the remaining sugar, flour, spice mix, butter and pinch of salt. Knead for about 5 minutes or until the dough is elastic and smooth. Switch off the food processor/mixer and remove the bowl, which we cover with cling film. Leave to rise for one or two hours in a warm, draught-free place until it doubles in volume.

Meanwhile, we can start preparing the walnut cream that will be the filling for our rolled cake. We prepare the ingredients well. Start by chopping the walnuts into very small pieces if you like chunks (or ground if you prefer smooth textures) and set aside. In a saucepan, pour the milk, lemon zest, vanilla extract , ground cinnamon and put on low heat for a couple of minutes. In a blender glass and with the electric beaters, beat the egg white until stiff and add it to the saucepan along with the chopped/ground walnuts, sugar and 75g of the 100g of butter at room temperature. Let it continue cooking on low heat, stirring constantly for about 3 or 4 minutes or until we see that it begins to thicken and remove from the heat to let it rest until it cools.

Once the dough has risen, flour a work surface on the counter and lightly knead the dough before beginning to stretch it with a rolling pin until you get a rectangle.

I stretched it a lot to get a roll long enough to go around my bundt pan twice, but I think it's not necessary and that stretching it out to a rectangle of about 45 x 30cm will be enough to go around once and thus you run less risk of breakages and air holes inside the bundt pan.

Once rolled out, melt the remaining 25cm of butter and use a kitchen brush to spread it over the entire surface of the dough. Then, using a spreading spatula, cover the entire surface with the walnut cream until it is all gone.

Next, we begin to roll the dough with the longest side of the rectangle against us, from there outwards, pressing well on all sides so as not to leave gaps until we get a kind of gypsy arm. Very carefully we place it in the mould (previously greased with a little melted butter, paying special attention between the corners of the folds) with the seam of the dough facing upwards. We make sure that it is well placed by joining the beginning and end of the roll so that there are no open seams once baked. We cover the mould with a loose transparent film and let it rise in a warm, closed place for another hour or two or until we see that it has doubled its volume again.

Nordic Ware Squared Bundt Cake Mold

Preheat the oven to 180ºC (without air), remove the cling film and bake by placing the mould on the third tray from the top for about 40 minutes. You can cover it with silver foil for the first 20 minutes to prevent the top from browning. superior in excess. And removing it to the last 20 so that it finishes cooking.

When you take it out of the oven, it should sound hollow when you tap the top crust. Let it cool for a few minutes and then remove it from the pan and let it cool completely on a wire rack.
The icing is optional for decorating the top, although it looks more attractive, you can do without it. The cake itself already has a brioche-like texture, soft and very aromatic with the moisture and creaminess provided by the walnut cream filling. I'll leave you the recipe anyway in case you're interested: for the icing, simply beat the icing sugar in a bowl with the egg white and drops of lemon juice, and you'll get a creamy, white icing that will make your cake even more attractive!