Table of Contents

Freezer Braided Nut Roll (Coffee Cake)

There’s a certain magic woven into the scent of baking bread, isn’t there? But for me, it’s specifically the aroma of a sweet, yeasty dough mingling with toasted walnuts and cinnamon sugar that instantly transports me back to Christmas mornings. My grandmother, a formidable baker, would always have one of these braided nut rolls, warm from the oven, waiting for us. The sweet, nutty fragrance would fill her cozy kitchen, a fragrant promise of the holiday feast to come. The joy of tearing off a still-warm piece, the sticky glaze clinging to my fingers, is a memory I cherish and a tradition I’m thrilled to continue.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 10-15 minutes
Total Time: 8-12 hours (mostly rising/freezing time)
Servings: 30-36
Yield: 3 Yeast Nut Rolls
Dietary Type: Not specified

Ingredients

For the Dough:

5 1⁄2 – 6 1⁄2 cups flour (sifted if possible)
3⁄4 cup sugar
1 teaspoon salt
3 1⁄4 ounces Fleischmann’s active dry yeast (3 packets of 1/4 oz each)
1⁄2 cup softened margarine (room temperature)
1 cup very warm tap water (120-130 degrees F)
3 eggs, at room temperature

For the Walnut Filling:

2 1⁄4 cups ground English walnuts, ground very finely
6 tablespoons sugar
9 tablespoons melted margarine

For the Glaze:

1 cup confectioners’ sugar
6 – 8 tablespoons water (add gradually until drizzle consistency)
1 dash salt

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Electric mixer or stand mixer
Lightly floured surface
Rolling pin
Knife or pizza cutter
Plastic wrap
Cookie sheet

Instructions

A few hours before you begin, place the eggs and margarine out to allow them to reach room temperature. The margarine must be soft, but you can speed up the egg warming process by cracking them into a bowl and setting that bowl in another bowl of hot water, stirring until the chill is removed.
Measure out 6 1/2 cups of flour into a large bowl. Then, separate out 1 1/4 cup and 1/4 cup from the bowl into separate smaller bowls. You may not use all of the 6 1/2 cups in the recipe, as adding too much flour can make the bread dry.
Prepare the filling: In a medium bowl, thoroughly mix together the ground walnuts, sugar, and melted margarine. Divide the filling into 3 equal portions, cover, and refrigerate while preparing the dough.
In the large bowl with the remaining flour (approximately 5 cups), add the 1 1/4 cup reserved flour, sugar, salt, and yeast. Mix well.
Add the softened margarine to the dry ingredients.
Gradually add the very warm tap water and beat with an electric mixer on medium speed for 2 minutes.
Add the eggs and the 1/4 cup reserved flour.
Beat on high speed for an additional 2 minutes.
Stir in enough of the remaining flour to create a soft dough. The dough should be soft and pliable and easy to handle without sticking excessively to your hands.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. Alternatively, use a stand mixer fitted with a dough hook and knead for 3-4 minutes.
Divide the dough into 3 equal pieces.
Roll one piece of dough into a 9 x 15 inch rectangle.
Use a knife or pizza cutter to cut the rectangle into 3 lengthwise strips, each approximately 3 x 15 inches.
Spread the center of each strip evenly with one-third of the chilled walnut filling.
Fold the sides of each strip over the filling and pinch to seal, forming 3 ropes.
Braid the 3 ropes together, tucking the ends underneath the braid.
Wrap the braided nut roll loosely with plastic wrap and place it in the freezer.
Repeat steps 12-17 with the remaining two pieces of dough and the remaining filling.
Once the braided nut rolls are frozen solid, wrap each tightly in plastic wrap and store in the freezer for up to 6 weeks.
To bake, remove a frozen nut roll from the freezer and unwrap it.
Place the frozen nut roll on a lightly greased cookie sheet.
Cover loosely with plastic wrap and let stand at room temperature for 8-12 hours (overnight) until the dough has risen. A draft-free location is ideal; placing the cookie sheet in an unheated oven is a good option.
Remove the plastic wrap.
Place the cookie sheet with the nut roll into a cold oven. Set the timer for 12-15 minutes and then set the oven to 375°F (190°C). The bread will rise a little more during the preheating process. Alternatively, preheat the oven to 375°F (190°C) and bake for 10-13 minutes. Monitor closely to prevent over-browning.
The top of the nut roll should be lightly golden brown. Ensure the bottom does not become overly browned.
Remove the nut roll from the oven and let it cool slightly on the cookie sheet.
Prepare the glaze: While the nut roll is cooling, in a small bowl, whisk together the confectioners’ sugar, salt, and water, adding the water gradually until you reach a drizzling consistency.
Drizzle the glaze over the warm nut roll.
Serve the nut roll warm.
Enjoy!

Expert Tips & Tricks

Don’t Over-Flour: Be cautious not to add too much flour during kneading, as this can result in a dry, dense nut roll. The dough should be soft and slightly tacky.
Finely Ground Walnuts: Grinding the walnuts very finely ensures a smoother, more cohesive filling.
Freezing for Convenience: Freezing the nut rolls is a great way to prepare ahead of time, especially for holidays. Make sure they are completely frozen before wrapping tightly for long-term storage.
Slow Thawing: The long, slow thawing process is crucial for a light and airy texture. Don’t rush it!
Oven Variations: Ovens can vary in temperature accuracy. Keep a close eye on the nut roll while baking to prevent burning, adjusting baking time as needed.
If the crust is browning too fast tent with aluminum foil.

Serving & Storage Suggestions

Serve the braided nut roll warm, sliced into generous portions. It’s delicious on its own or alongside a cup of coffee or tea. Leftovers can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, wrap a slice in foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave briefly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	259.3 kcal	N/A
Calories from Fat	117 kcal	N/A
Total Fat	13 g	20%
Saturated Fat	1.9 g	9%
Cholesterol	21.1 mg	7%
Sodium	167.5 mg	6%
Total Carbohydrate	31.5 g	10%
Dietary Fiber	1.9 g	7%
Sugars	11.8 g	N/A
Protein	5.6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Different Nuts: Substitute pecans, almonds, or hazelnuts for the walnuts in the filling.
Spice It Up: Add a teaspoon of cinnamon, nutmeg, or cardamom to the filling for extra warmth and flavor.
Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy note.
Dried Fruit: Incorporate chopped dried apricots, cranberries, or raisins into the filling.
Gluten-Free Option: While this recipe doesn’t easily lend itself to gluten-free baking, you could experiment with a gluten-free all-purpose flour blend designed for yeast breads. Be prepared to adjust the liquid content as needed.
Dairy-Free: Substitute the margarine with a vegan butter alternative.

FAQs (Frequently Asked Questions)

Q: Can I skip the freezing step?
A: While freezing is recommended for convenience and flavor development, you can bake the nut rolls immediately after braiding. Allow them to rise in a warm place until doubled in size before baking.

Q: How do I know when the dough has risen enough?
A: The dough should be noticeably larger and feel light and airy to the touch. A gentle indentation with your finger should slowly spring back.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can substitute instant yeast. Add it directly to the dry ingredients without proofing.

Q: What if my dough is too sticky?
A: Add flour one tablespoon at a time until the dough is manageable. Be careful not to add too much, as this can make the nut roll dry.

Q: Can I make the glaze ahead of time?
A: Yes, the glaze can be made a day or two in advance and stored in an airtight container at room temperature. Whisk well before using.

Final Thoughts

This freezer braided nut roll is more than just a recipe; it’s a tradition, a memory, and a labor of love. The process of making it, from the initial mixing to the final drizzling of glaze, is incredibly rewarding. Don’t be intimidated by the seemingly long instructions; each step is simple and straightforward. Gather your ingredients, embrace the process, and prepare to be rewarded with a truly special treat that will fill your home with warmth and deliciousness. I wholeheartedly encourage you to try this recipe and make it your own. And please, share your experiences and any creative twists you add to this classic recipe – happy baking!

Freezer Braided Nut Roll (Coffee Cake) Recipe