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Nut Roll Coffee Cakes

Name: Nut Roll Coffee Cakes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 3 loaves.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup butter, melted and cooled; 1/2 cup warm milk (110° to 115°); 3 large egg yolks; 2 tablespoons sugar; 1/2 teaspoon salt; 3 cups all-purpose flour; FILLING:; 3 large egg whites; 1 teaspoon vanilla extract; 3/4 cup sugar; 2-1/4 cups ground walnuts; ICING:; 3/4 cup confectioners' sugar; 1 teaspoon butter, softened; 1 teaspoon vanilla extract; 3 to 4 teaspoons milk

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Test Kitchen Approved

Total Time

Prep: 45 min. + chilling Bake: 20 min. + cooling

Makes

3 loaves

"I especially love preparing povatica with ground-up walnuts," shares Louise Gasper of Northville, Michigan. "The bread is tender with a golden brown crust and a nutty filling that’s flavorful but not too sweet. With a drizzle of white icing and a sprinkle of walnuts on top, this bread becomes a festive dessert. It pairs well with a cup of strong coffee."

Nut Roll Coffee Cakes Recipe photo by Taste of Home

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Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup butter, melted and cooled
1/2 cup warm milk (110° to 115°)
3 large egg yolks
2 tablespoons sugar
1/2 teaspoon salt
3 cups all-purpose flour
FILLING:
3 large egg whites
1 teaspoon vanilla extract
3/4 cup sugar
2-1/4 cups ground walnuts
ICING:
3/4 cup confectioners' sugar
1 teaspoon butter, softened
1 teaspoon vanilla extract
3 to 4 teaspoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour; beat until smooth. Do not knead. Cover and refrigerate overnight.
For filling, in a small bowl, beat egg whites and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in walnuts; set aside.
Turn dough onto a lightly floured surface. Let stand for 10 minutes or until easy to handle. Divide into thirds. Roll each portion into a 15x13-in. rectangle. Spread filling over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.

Nutrition Facts

1 slice: 124 calories, 7g fat (3g saturated fat), 26mg cholesterol, 74mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 2g protein.

Nut Roll Coffee Cakes

Total Time

Makes

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Ingredients

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