Poteca Nut Roll



  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water
  • 3/4 cup warm 2% milk
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup shortening( Butter or other fat used for making pastry or bread )
  • 3 to 3-1/2 cups all-purpose flour(meda)
  • filling
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract(arq)
  • 1 tsp lemon extract(arq or juice), optional
  • 4 cups ground or finely chopped walnuts
  • 1/3 to 1/2 cup milk
  • GLAZE (optional):
  • 2 cups confectioners’ sugar(suger powder)
  • 2 to 3 tbsp milk


  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
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  3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Punch down. Turn onto a lightly floured surface; roll into a 30×20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges.
  5. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour.
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  7. Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners(refined sugar)’ sugar and enough milk to make a thin glaze; brush over roll.

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