Walnut Roll Guzvara

Ingredients

• 450 gall-purpose flour, for dough
• 55 gcaster sugar, for dough
• yeast, quantity unclear; approximately 14g (2 sachets) instant yeast
• 1/2 tspsalt
• 175 mlmilk, for dough
• 2eggs, beaten; for dough
• 30 gbutter, for dough
• 140 gwalnuts, chopped or ground; for filling
• 85 gbutter, for filling
• 85 gbrown sugar, for filling
• 1 tspcinnamon, ground; for filling
• milk, for brushing top after baking
• powdered sugar, for dusting generously after baking

Method

1. 1

   Mix all the dough ingredients together and knead well. Cover and leave to rise until doubled in size, about 2 hours.

2. 2

   Knock back the dough and knead lightly. Divide into two equal pieces. Roll each into an oblong roughly 30 x 20cm.

3. 3

   Mix the walnuts, butter, brown sugar and cinnamon together for the filling. Divide between the two oblongs and spread evenly.

4. 4

   Roll each oblong up as tightly as possible into a 30cm sausage. Place the two rolls side by side on a greased baking sheet, touching each other. Cover and leave to rise for 40 minutes.

5. 5

   Heat oven to 200C / 425F. Bake for 30 to 35 minutes until well risen and golden brown. The bread should sound hollow when the base is tapped.

6. 6

   Remove from the oven and immediately brush the top with milk, then sift a generous layer of icing sugar over the hot rolls.