Ingredients

Dough Ingredients:

6 tablespoons room-temperature water
1.5 teaspoons instant yeast
2.67 cups cake flour (2/3 cup plus 1 tablespoon)
2.08 cups all-purpose flour (2 cups plus 1 tablespoon)
5 tablespoons unsalted butter, at room temperature
5 tablespoons lard or unsalted butter
0.5 cups confectioners’ sugar plus 1 tablespoon
0.75 teaspoon table salt

Walnut Filling:

2.75 cups shelled walnuts plus 2 tablespoons
0.75 cup dry breadcrumbs
1 teaspoon ground cinnamon
0.33 cup lemon zest (about 6 lemons)
4 tablespoons honey plus 1 teaspoon
0.75 cup granulated sugar plus 1 tablespoon
0.33 cup vegetable oil plus 2 tablespoons
0.33 cup water
0.25 cup raisins

Glaze:

1 large egg, separated

Instructions

Step 1: Mix the water, yeast, and cake flour in a bowl. Then add the all-purpose flour, butter, lard, confectioners’ sugar, and salt. Stir briefly, and knead by hand for about 5 minutes until the dough feels smooth.

Step 2: Divide the dough in half. Flatten each piece into a 6-inch square, wrap well, and chill for 1 hour.

Step 3: Grind two-thirds of the walnuts finely in a food processor, stopping before they turn pasty. Chop the remaining walnuts roughly. Combine all the walnuts with the breadcrumbs, cinnamon, and lemon zest.

Step 4: In a small saucepan, boil the honey, sugar, oil, water, and raisins. Pour this mixture over the nut mixture and stir well. Spread the filling on a tray and let it cool completely before using.

Step 5: Tap the chilled dough with a rolling pin to soften it a little. Roll each half into a 10×12-inch rectangle with a short side facing you.

Step 6: Brush the edges with water and fold in about 1/2 inch along both long sides and the bottom short edge. Spread half the filling over each rectangle, leaving about 1 inch bare at the far short edge.

Step 7: Roll each rectangle up from the near end into a log and set it seam-side down on a parchment-lined baking sheet.

Step 8: Brush with beaten egg yolk, cover loosely with greased plastic wrap, and let the rolls rest at about 75°F for 40 minutes.

Step 9: Brush with the beaten egg white and chill uncovered for 30 minutes. Meanwhile, heat the oven to 350°F.

Step 10: Prick each roll about 15 times deep with a fork to allow steam to escape.

Step 11: Bake for 20 minutes at 350°F, then lower the oven to 330°F and bake for 35 to 40 minutes more, until deep mahogany in color.

Step 12: Let the rolls cool completely before slicing and serving.

Tips & Variations

For a richer flavor, use a mix of lard and butter in the dough as traditional recipes recommend.

You can substitute raisins with chopped dried apricots or figs for a different twist on the filling.

Ensure the rolls are fully cooled before slicing to avoid cracking and to preserve the filling’s shape.

If you prefer a sweeter filling, add a little more honey or sugar according to taste.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared in advance and chilled for up to 24 hours before shaping and baking. Just cover it tightly to prevent drying out.

What if I don’t have cake flour?

If cake flour is unavailable, you can substitute with a blend of all-purpose flour and cornstarch (for example, 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch) to approximate the lighter texture.