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Hungarian Roll with Nuts and Rhubarb
Instructions
Pour the required amount of sifted flour and the salt into a bowl.
Crack the raw egg out of its shell.
Pour in odourless vegetable oil. It will help us achieve an elastic dough.
Pour the cold liquid into the container with the mixture.
Knead the dough by hand, bringing all the ingredients together into a firm, elastic ball – work it for 5–7 minutes, until the mass stops sticking to your hands. Wrap the dough in cling film and leave it to rest at room temperature for 30 minutes. During this time the gluten will relax and the dough will become pliable – you will be able to roll it out very thinly without fear of tearing.
Wash the rhubarb stems thoroughly, cut off the leaves (they are poisonous!) and pull off the tough outer fibres, drawing them from the base to the tip. Cut the rhubarb into cubes of about 1 cm. Roll the dough out with a rolling pin into a thin rectangular sheet 2–3 mm thick on a floured surface. Distribute the rhubarb pieces evenly over the whole area, leaving a 2–3 cm border around the edges.
Grind the nuts and add them to the filling.
Sprinkle the top of the filling with the sugar.
Roll the dough with the filling into a tight roll, starting from the long side and tucking the edge towards you. Pinch the seam and the ends closed so the filling does not leak out during baking. Transfer the roll seam-side down onto a baking tray lined with parchment. Brush the top with egg yolk for a golden crust and place it in an oven preheated to 180°C.
Bake for 32–37 minutes until golden-brown. Check for doneness with a toothpick – the dough should come out dry. Carefully transfer the hot roll to a wire rack and let it cool completely for at least 30 minutes – a hot filling will run out when you slice it. Dust with icing sugar before serving. Serve warm or at room temperature with tea or coffee.
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