Eastern European Honey Walnut Roll

Pour 200 ml of whole milk warmed to 40°C (104°F) into the bowl of a stand mixer, add 7 g of active dry yeast and 10 g of the granulated sugar, whisk gently, and let stand for 10 minutes until thick and foamy.

Place 350 g of walnuts in a food processor and pulse until finely ground into a uniform meal without processing so far that nut butter forms.

Combine the ground walnuts, 120 ml whole milk, 120 g honey, 50 g granulated sugar, 40 g unsalted butter, 4 g ground cinnamon, and 3 g grated lemon zest in a small saucepan over medium heat at 85°C (185°F).

Remove the saucepan from heat and allow the walnut filling to cool completely to room temperature 21°C (70°F) before using.

To the bloomed yeast mixture, add the remaining 40 g granulated sugar, 80 g softened butter, 2 egg yolks, 5 ml vanilla extract, 5 g fine sea salt, and 500 g all-purpose flour, mixing on low speed with the dough hook until a shaggy dough forms.

Knead on medium-low speed for 8 minutes until the dough becomes silky, pliable, and cleans the sides of the mixing bowl.

Shape the dough into a smooth ball, place it into a lightly oiled large mixing bowl, cover with plastic wrap, and let rise at warm room temperature around 24°C (75°F) for 60 minutes.

Turn the risen dough onto a lightly floured surface, press gently to expel excess gas bubbles, and divide evenly into two pieces of roughly 420 g each.

Roll out one portion of dough with a rolling pin into a neat rectangle measuring approximately 30 by 40 cm (12 by 16 inches) with an even thickness of 4 mm.

Spread half of the cooled walnut filling evenly across the dough sheet using an offset spatula or wooden spoon, leaving an empty 1.5 cm margin around all four edges.

Starting from one short end, roll the dough snugly into a cylinder, pinch the seam firmly along the base to seal, tuck the outer ends underneath, and repeat with the second portion of dough and remaining filling.

Place both formed loaves seam-side down onto a baking sheet lined with parchment paper, spacing them at least 8 cm apart, cover loosely with a dry towel, and let proof for 45 minutes.

Preheat your oven to 175°C (350°F) with the baking rack positioned in the center.

Whisk 1 whole egg with 15 ml water in a small bowl, brush the wash evenly over the exposed surface of both loaves using a pastry brush, and prick each loaf 4 times along the top with a thin skewer to vent steam.

Bake at 175°C (350°F) for 32 to 35 minutes until the crust is deep golden brown and an instant-read digital thermometer inserted into the center registers 88°C to 90°C (190°F to 195°F).

Transfer the baked rolls to a wire cooling rack and allow them to cool completely for at least 20 minutes before cutting.

Dust the loaves with 15 g powdered sugar if desired, and slice into 1.5 cm thick rounds using a sharp serrated knife.