Freezer Braided Nut Roll (Coffee Cake)

READY IN: 50mins
SERVES: 30-36


  • 5 12 - 6 12
    cups flour (sifted if possible)
  • 34
    cup sugar
  • 1
    teaspoon salt
  • 3 14
    ounces fleischmans active dry yeast (these come joined together in 3 packets of 1/4 oz each)
  • 12
    cup softened margarine (room temp)
  • 1
    cup very-warm tap water (120-130 degrees if you have a thermometer but I never use one. You should be able to hold your hand)
  • 3
    eggs, at room temperature
  • Walnut Filling
  • 2 14
    cups ground english walnuts, ground the finer the better
  • 6
    tablespoons sugar
  • 9
    tablespoons melted margarine
  • Glaze
  • 6 -8
    tablespoons water (add water gradually until "drizzle" consistency)
  • 1
    dash salt


  • Put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin. (TIP: margarine MUST be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed)
  • Measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. You may not end up using all 6 1/2 cups in the recipe. I try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
  • Mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
  • Mix together 1 1/4 c flour, sugar, salt & yeast.
  • Add margarine.
  • Gradually add tap water & beat for 2 minutes on medium speed.
  • Add eggs and 1/4 cup flour.
  • Beat on high for 2 minutes.
  • Stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands).
  • Turn out on LIGHTLY floured board and knead for 8-10 minutes (today I use my Kitchenaid with a dough hook for 3-4 minutes).
  • Divide dough into 3 equal pieces.
  • Roll one piece into a 9 x 15 inch rectangle.
  • Cut into 3 length-wise strips (3 x 15 each).
  • Spread center of each strip with filling.
  • Seal each one to make 3 ropes.
  • Braid the 3 ropes, tucking ends under.
  • Wrap loosely with plastic wrap and freeze.
  • Repeat the process (steps 14-19) by rolling out, cutting, filling and braiding the remaining two piecies of dough.
  • When frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks).
  • TO THAW and RAISE:
  • Place on lightly greased cookie sheet.
  • Let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight)until raised. Draft-free is better so I put mine in a unheated oven overnight for this step.
  • TO BAKE:
  • Remove plastic wrap.
  • Put bread in oven, set timer for 12-15 minutes and start oven at 375. (Bread will raise a little more during pre-heating, OR preheat oven at 375 and bake for 10-13 minutes. I've done it both ways).
  • Top should be slightly golden - don't let bottom get too brown.
  • Remove from oven and drizzle with glaze.
  • Serve while warm.
  • Enjoy!