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 remains spectacular. I'm sure you'll love trying it, so I'll leave you with the recipe:

We already have Christmas at our doors and at home I not only like that it sits in the decoration, but I love that it smells and that Christmas is savored! I already have my children helping me make Christmas cookies with that characteristic smell of vanilla and spices, to give to our friends, neighbors and school teachers. But apart from the classic Gingerbread bundt cake , this year I wanted something softer, fluffier and that the little ones would also like to enjoy dipped in milk for a snack! But yes, with an intense smell of Christmas!!

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

Ingredients

For the mass:

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

For the filling:

• 50ml of whole milk
• 100g of walnuts
• 100g unsalted butter
• Zest of one organic lemon (taking care not to grate the white part)
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 50g of sugar
• 1 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 of our ingredients for the dough first. Heat the milk until it is just hot. In the KA bowl (or in a deep bowl if we are going to use a horizontal handle mixer ) add the milk with the yeast envelope and a tablespoon of sugar. We beat well and reserve about 10 minutes or until the yeast has created a foamy surface layer.

In a separate bowl, gently beat the egg with the yolk and add it to the large bowl with the milk and yeast. Next we change the rods and place the kneading hooks and add the remaining sugar, flour, the mixture of spices, butter and a pinch of salt. We love for about 5 minutes or until we see that the dough is elastic and smooth. We disconnected the food processor / mixer and took out the bowl that we covered with a transparent film. Let rise for an hour or two in a warm, draft-free place until doubled in volume.

In the meantime, we can start preparing the walnut cream that will be the filling of our rolled cake. We prepare the ingredients well. Starting by chopping the walnuts into very small pieces if you like chunks (or ground if you prefer smooth textures) and reserve. In a saucepan, pour the milk, the lemon zest, the vanilla extract , the ground cinnamon and simmer for a couple of minutes. In a blender glass and with an electric whisk, beat the egg white until stiff and add it to the saucepan together with the chopped/ground walnuts, the sugar and 75g of the 100g of butter at room temperature. Let it continue to cook over 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 time for the dough to rise has elapsed, flour a work surface on the counter and lightly knead the dough to start stretching it with a rolling pin until we get a rectangle.

I stretched it a lot to get a roller long enough to wrap my bundt pan twice, but I think it's not necessary and that by stretching it and getting a rectangle of about 45 x 30cm it will be enough to make a single turn and so you can run fewer risks of breaks and air holes inside the bundt.

Once stretched, we melt the remaining 25cm of butter and with a kitchen brush we paint the entire surface of the dough. Next, using a spatula to spread, we cover the entire surface with the walnut cream until we use it all.

Next we begin to roll the dough with the longest side of the rectangle attached to us, from there towards the outside, pressing well everywhere so as not to leave gaps until we get a kind of Swiss roll. We very carefully place it in the mold (previously smeared with a little melted butter, paying special attention to the corners of the folds) with the joint of the dough facing up. We make sure that it is well placed joining the beginning and the end of the curl so that we do not have open joints once baked. We cover the mold with a loose transparent film and let rise in a warm and closed place, another hour or two or until we see that it has doubled its volume again.

Nordic Ware square bundt cake pan

Preheat the oven to 180ºC (without air), remove the transparent film and bake by positioning the mold on the third tray counting from the top for about 40 minutes. We can cover with silver paper during the first 20 minutes so that the upper part does not toast excessively. And withdrawing it to the last 20 so that it finishes being done.

When you take it out of the oven, it should sound hollow when touching the top crust. Let it cool for a few minutes and then remove from the mold and let it cool completely on a wire rack.
The icing is optional to decorate on top, although it is more attractive, you can do without it. Well, the cake already has a brioche-like texture, soft and highly flavored with the moisture and creaminess provided by the walnut cream filling. I leave you the recipe also in case you dare: for the glaze, simply beat with the rods, the icing sugar in a bowl with the egg white and the drops of lemon juice, and you will obtain an unctuous and white glaze that will make your cake even more attractive!