Instructions

The Dough

1. In a large mixing bowl place warm milk, vanilla sugar, and the dry yeast. Let it activate (should take around 10 minutes)
2. Then to that mixture, add 1 egg, salt, white sugar, melted butter, lemon zest, rum and mix all ingredients with an electric mixer for 30 seconds
3. Add 1.5 cups of flour and beat for two minutes at medium speed with a paddle beater, then change to a dough hook and slowly add more flour spoon-by-spoon until it pulls away from the bowl. It should take around an extra 2 cups of flour, but if you need less do not add it all
4. Shape the dough into a ball, and place it into a bowl, and then massage the surface with warm butter. Cover with plastic wrap a let it rise for 1 to 1.5 hours. It should double in size

The Filling

1. In a saucepan warm the milk, then add the walnuts, honey, plum jam, raisins (optional) and the lemon zest and mix
2. Add the sugar and cinnamon, and cook on low for approx 10 minutes until the milk is incorporated into walnuts. Watch that the milk does not burn! The mixture should be thick like porridge
3. Remove from the heat. Add in the rum and butter and mix
4. Place in a bowl and cool in the fridge. It’s easier to spread if it’s cool so this step is a must!

Get Ready To Roll

1. Knockdown the dough, which has risen, cut in equal halves – either use a baking scale or eyeball it if you have the skills
2. Roll out each piece to 20 inches (50 cm) by 14 inches (35 cm)

Note: The dough will fight you back as it is very elastic, so be patient

Get Ready To Assemble The Walnut Roll

1. Remove the filling mixture from the fridge and separate it into two equal halves. Spread one half of the filling, onto one piece of the rolled out dough. Leave 1 inch (2.5 cm) on 3 sides and two inches (5 cm) on the back seam
2. Roll into a sausage roll, and on the last two inches (5 cm) use a pastry brush and apply an egg yolk wash to seal it. Then transfer it to a well-greased (or lined with paper) 9 x 13 inch (23 x 33 cm) pan
3. Repeat the same process for the second roll
4. Poke both rolls all over with a toothpick, then glaze with an egg wash
5. Leave uncovered, and allow it to rise for one hour for it to double in size

Bake

1. Bake uncovered at 300°F (150°C) for 20 minutes, then bake for an extra 40 minutes covered with aluminum foil (covering the rolls prevents the tops from burning)
2. You’ll know the rolls will be done when you hear a hollow sound as you tap the top of them
3. Allow the walnut roll to cool slightly in the pan for 20 minutes
4. Then, remove from pan, dust with icing sugar and serve warm

Note: You can freeze the rolls if you wrap them individually, tight in cling wrap and then again with aluminum foil