Imagine soft, cloud-like rolls layered with a delicate meringue, flecked with crunchy walnuts, and baked to golden perfection. That’s exactly what you get with these Swirled Walnut Meringue Rolls. With a dough enriched by yogurt and oil, a sugar syrup-infused meringue, and a sprinkle of nuts, this recipe brings bakery-level quality straight to your home kitchen. Perfect for breakfast, brunch, or a cozy tea-time treat, these rolls are sure to become a household favorite.
Cooking Time
-
Preparation Time: 90 minutes
-
Resting/Rising Time: 90 minutes
-
Baking Time: 45 minutes
-
Total Time: ~3 hours 45 minutes
Ingredients
For the Dough:
-
200 ml water (¾ cup + 1 tbsp)
-
8 g yeast (2 tsp)
-
40 g sugar (2 tbsp)
-
110 ml vegetable oil (just under ½ cup)
-
1 egg
-
110 ml yogurt (just under ½ cup)
-
650 g flour (5 cups)
-
5 g salt (1 tsp)
-
15 g starch (1 tbsp)
For the Butter Folds:
-
120 g soft butter (½ cup)
For the Meringue Filling:
-
150 g sugar (¾ cup)
-
40 ml water (2 tbsp)
-
2 egg whites
-
2 g citric acid (½ tsp)
For Assembly:
-
100 g walnuts, chopped
-
1 egg yolk + 1 tbsp milk (for brushing)
Optional for Tea Pairing:
-
4 slices of orange
-
1 tsp honey
-
2 tsp herbal black tea
-
Boiling water
Step-by-Step Cooking Directions
-
Prepare the Dough:
In a large bowl, whisk together warm water, yeast, and sugar. Let it sit for 10 minutes until foamy. Add oil, egg, and yogurt. Whisk again. -
Combine Dry Ingredients:
Mix in flour, salt, and starch gradually using a spatula. Once combined, knead in the bowl for 1–2 minutes. -
Knead the Dough:
Transfer the dough to a clean surface and knead for 6–7 minutes until smooth and elastic. -
First Rise:
Grease a bowl with oil, place the dough inside, cover, and let it rise for 50–60 minutes until doubled in size. -
Divide and Rest:
Divide the dough into 2 equal pieces. Roll each into a ball, cover with a towel, and let rest for 10–15 minutes. -
Butter Folding Technique:
Roll each dough piece to 30×40 cm. Spread soft butter over the surface. Fold like an envelope, layer more butter, and repeat 2–3 times to create flaky layers. Cover and refrigerate for 50–60 minutes. -
Make the Meringue Filling:
In a saucepan, boil sugar and water until 115–120°C (soft-ball stage). While boiling, beat egg whites and citric acid until foamy. Slowly drizzle in hot syrup while beating continuously. Beat for another 4–5 minutes until stiff peaks form. -
Roll Out and Fill:
Roll out chilled dough again to 30×40 cm. Spread meringue over the surface, sprinkle with chopped walnuts. -
Cut and Shape Rolls:
Slice dough into 3.5–4 cm wide strips. Roll each strip and place in a greased round baking dish (22–26 cm diameter). -
Final Proof:
Cover and let the rolls rise for 25–30 minutes until puffy. -
Brush and Bake:
Brush the tops with egg yolk mixed with milk. Bake at 180°C (356°F) for 40–45 minutes until golden brown. -
Cool and Serve:
Let cool slightly before serving. Optionally, prepare a citrusy black tea with orange slices, honey, and herbal black tea to enjoy alongside.
Nutritional Information
Per Roll (Estimated, based on 12 servings)
-
Calories: 310
-
Fat: 15g
-
Carbohydrates: 38g
-
Protein: 6g
-
Sugar: 15g
-
Fiber: 1g
The Origins and Popularity of the Recipe
These swirled walnut rolls borrow inspiration from Eastern European and Mediterranean pastries where meringue and yeast dough often meet in delicate, celebratory bakes. Think of it as a cross between a soft brioche and a nut-filled roulade. Social media has helped popularize layered, filled sweet rolls with visual appeal, and this particular method—layering butter and rolling with meringue—adds sophistication to a simple pantry bake.
Reasons Why You’ll Love This Recipe
-
Cloud-like softness from the yogurt dough
-
Light, airy meringue that contrasts the rich dough
-
Crunch from toasted walnuts
-
Elegant appearance with beautiful swirls
-
Freezer-friendly and great for entertaining
Health Benefits
While this is a treat, it does bring some benefits:
-
Walnuts offer heart-healthy omega-3s and antioxidants.
-
Egg whites provide lean protein.
-
Yogurt enriches the dough with calcium and probiotics.
-
Less sugar compared to frosting-heavy pastries.
Serving Suggestions
-
Serve warm with herbal or citrus tea
-
Dust with powdered sugar for elegance
-
Add a drizzle of honey or maple syrup for extra sweetness
-
Pair with fresh berries for brunch
Common Mistakes to Avoid
-
Over-kneading: Results in a tough dough
-
Under-whipping meringue: It should hold firm peaks
-
Too much filling: May cause the rolls to collapse during baking
-
Skipping chilling: Dough needs to firm up for proper layering
-
Baking too long: Check for golden tops and set centers
Pairing Recommendations
-
Beverages: Light teas, coffee with cream, or orange-infused black tea
-
Side dishes: Fresh fruit salad, vanilla yogurt, or a cinnamon apple compote
Cooking Tips
-
Chill your dough well for clean layers
-
Toast the walnuts for deeper flavor
-
Use a serrated knife to cut neat swirls
-
Grease your pan generously to prevent sticking
-
Use parchment paper to lift the rolls cleanly if baking in a cake pan
Similar Recipes to Try
-
Cinnamon Rolls with Cream Cheese Glaze
-
Pistachio and Cardamom Morning Buns
-
Russian Piroshki with Sweet Cheese
-
Braided Nutella Babka
-
Orange Zest Butter Buns
Variations to Try
-
Almond Meringue Filling: Swap walnuts for slivered almonds
-
Chocolate Swirl: Add cocoa powder to the meringue
-
Fruit-Filled Version: Add diced dried apricots or raisins
-
Gluten-Free: Substitute flour blend and xanthan gum
-
Mini Rolls: Divide dough into smaller portions for bite-size treats
Ingredient Spotlight: Walnuts
Walnuts not only add crunch, but they’re packed with nutrition. Rich in omega-3 fatty acids, they support brain function and reduce inflammation. They’re also high in manganese and copper, essential minerals for metabolism and bone health. Lightly toasting them before adding to your rolls enhances their earthy, buttery flavor.
Conclusion
Swirled Walnut Meringue Rolls offer the perfect fusion of texture and flavor—soft, rich, crunchy, and light all in one bite. Whether you’re baking for guests, celebrating a special occasion, or just indulging in a weekend treat, this recipe turns a few simple ingredients into an unforgettable pastry experience. From the creamy yogurt-based dough to the luscious meringue core and golden crust, every bite is a celebration of homemade joy.
Frequently Asked Questions
1. Can I make the dough in advance?
Yes! You can refrigerate the dough overnight after the first rise. Bring it to room temperature before rolling out.
2. What can I use instead of citric acid in the meringue?
Lemon juice is a great substitute—use 1 tsp for ½ tsp citric acid.
3. Can I freeze the baked rolls?
Yes, once cooled, wrap tightly and freeze for up to 2 months. Reheat at 150°C (300°F) until warm.
4. Can I use a stand mixer for kneading?
Absolutely! Use a dough hook on medium-low for about 7 minutes.
5. My meringue deflated—what went wrong?
It likely wasn’t whipped long enough or the syrup was added too quickly. Ensure stiff peaks before layering.
6. Is it okay to use other nuts?
Yes! Pecans, almonds, or hazelnuts work well.
7. Can I halve the recipe?
Yes, divide all ingredients evenly by two for a smaller batch.
8. How do I prevent the rolls from sticking to the pan?
Grease generously and/or use parchment paper.
9. Can I reduce the sugar?
Yes, reduce by 20–30g in the dough or filling for a less sweet version.
10. What type of yogurt is best?