Traditional Polish Nut Roll Recipe (Rolada Orzechowa)

What Is a Nut Roll (Rolada Orzechowa)?

Rolada Orzechowa, or Nut Roll, is a traditional Polish dessert made with soft, yeasted dough rolled up with a sweet walnut filling. The filling is simple—ground walnuts, sugar, and a little cinnamon for warmth. Once baked, it’s topped with a light glaze and sometimes sprinkled with nuts.

This dessert has been part of Polish celebrations for generations, and every family has their own version. Some add raisins or a splash of rum, while others keep it classic. No matter how you make it, Rolada Orzechowa is all about tradition and family.

Key Ingredients & Substitutions for Rolada Orzechowa

Flour: All-purpose flour is ideal for making a soft, pillowy dough. If you have bread flour, even better—it adds extra chewiness.

Butter: Unsalted butter adds richness to both the dough and the filling. Make sure it’s softened to room temperature for easy mixing and a smooth texture.

Yeast: Active dry yeast makes the dough rise beautifully. Always check that your yeast is fresh for the best results—expired yeast can be a dealbreaker!

Milk: Warm milk activates the yeast and keeps the dough soft. Whole milk is perfect, but 2% will also work just fine.

Eggs: Eggs add structure to the dough and give it a lovely golden color. They also contribute to the dough’s richness.

Walnuts: The filling’s star ingredient! You can swap them for hazelnuts, pecans, or even a mix of your favorite nuts for a twist.

Cinnamon: A pinch of cinnamon adds warmth and aroma to the filling. Adjust the amount to suit your personal taste—it’s your nut roll!

Vanilla extract: A splash of vanilla gives the filling a hint of sweetness and depth. Almond extract or a bit of orange zest can make fun substitutions if you want to experiment.

Powdered sugar: Essential for the glaze! It gives the nut roll its classic, sweet finish and that perfect bakery-style look.

Equipment You’ll Need

• Mixing Bowls: For mixing the dough and filling.
• Rolling Pin: Essential for rolling the dough evenly.
• Baking Sheet: For baking the nut roll to golden perfection.
• Pastry Brush: Helps spread the filling evenly and apply the glaze.
• Kitchen Towel: For covering the dough while it rises.

Step-by-Step Instructions for Perfect Rolada Orzechowa

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, mix 2 ¼ tsp (7g) active dry yeast with 1 tsp sugar and ¼ cup (60ml) warm milk. Let it sit for 5-10 minutes until frothy.
2. Mix the Dough: In a large bowl, combine 3 cups (375g) flour, ¼ cup (50g) sugar, and a pinch of salt. Add 2 beaten eggs, ¼ cup (60g) melted butter, the yeast mixture, and ½ cup (120ml) warm milk. Stir until the dough comes together.
3. Knead: Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.

Step 2: Make the Filling

5. Grind the Nuts: Process 2 cups (200g) walnuts into a fine texture using a food processor.
6. Mix the Filling: In a bowl, combine the ground walnuts, ½ cup (100g) sugar, 1 tsp cinnamon, 2 tbsp melted butter, and 2-3 tbsp warm milk. Stir until it forms a spreadable paste.

Step 3: Assemble the Nut Roll

7. Roll Out the Dough: Punch down the risen dough and roll it into a large rectangle, about ¼-inch thick.
8. Spread the Filling: Evenly spread the nut mixture over the dough, leaving a 1-inch border around the edges.
9. Roll and Seal: Starting from the long edge, tightly roll the dough into a log. Pinch the seams to seal.

Step 4: Bake and Glaze

10. Bake: Place the roll seam side down on a greased baking sheet. Cover and let it rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown.
11. Glaze: Mix ½ cup (60g) powdered sugar with 1-2 tbsp milk to create a glaze. Drizzle over the cooled nut roll and sprinkle with chopped walnuts.

Expert Tips for the Best Rolada Orzechowa

• Toast the Nuts: Lightly toasting the walnuts before grinding brings out their natural sweetness.
• Roll Tightly: This ensures the filling stays even and doesn’t spill out.
• Don’t Skip the Second Rise: It helps the roll bake evenly and keeps the dough fluffy.
• Get Creative: Try adding orange zest, raisins, or even a touch of rum to the filling for a fun twist.

Serving Suggestions

Rolada Orzechowa is the perfect dessert for any occasion. Serve it with a cup of tea, Polish mulled wine Grzaniec or coffee for a cozy afternoon treat, or pair it with a dollop of whipped cream for something extra special. It’s also a wonderful addition to any holiday spread—just slice it up and watch it disappear!

Make-Ahead and Storage

• Make-Ahead: Prepare the dough and filling a day ahead. Store the dough in the fridge and bring it to room temperature before rolling.
• Storage: Keep the nut roll in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap the baked roll tightly in plastic wrap and freeze for up to 2 months. Let it thaw at room temperature before serving.

Traditional Polish Nut Roll (Rolada Orzechowa)

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5 from 2 reviews

• Author: Laura
• Total Time: 3 hours 5 minutes
• Yield: 12 slices 1x

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Description

You need to try thi Polish Nut Roll (Rolada Orzechowa) recipe! Soft, sweet bread filled with a rich walnut filling and drizzled with glaze. This Polish classic is perfect for holidays or any special occasion!

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Ingredients

Units USM Scale 1x2x3x

For the Dough:

• 3 cups (375g) all-purpose flour
• 1/4 cup (50g) sugar
• 1/4 cup (60g) melted butter
• 2 1/4 tsp (7g) active dry yeast
• 1/2 cup (120ml) warm milk
• 2 large eggs
• Pinch of salt

For the Filling:

• 2 cups (200g) ground walnuts
• 1/2 cup (100g) sugar
• 1 tsp cinnamon
• 2 tbsp melted butter
• 2–3 tbsp warm milk

For the Glaze:

• 1/2 cup (60g) powdered sugar
• 1–2 tbsp milk
• Chopped walnuts, for topping

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Instructions

1. Prepare the Dough: Activate yeast, mix dough ingredients, knead, and let rise.
2. Make the Filling: Combine ground walnuts, sugar, cinnamon, butter, and milk into a paste.
3. Assemble the Roll: Roll out dough, spread filling, roll tightly, and seal edges.
4. Bake and Glaze: Bake at 350°F (175°C) for 30-35 minutes. Drizzle with glaze and sprinkle with nuts.

Notes

For extra flavor, add a splash of rum or orange zest to the filling.

Fell free to use a mix of your own favorite ground nuts!

Let the roll cool completely before slicing for cleaner pieces.

• Prep Time: 2 hours 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: Polish

Nutrition

• Serving Size: 1 slice
• Calories: 280 kcal
• Sugar: 14g
• Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 32g
• Protein: 6g

Frequently Asked Questions (FAQ)