I use the cup of sugar, and 10 cups of flower. She has since passed, and my nana, my mom and now me, make this now for the holidays. Anytime I make these I feel like my mom is looking over my shoulder. I used to see poppyseed filling in the baking section at the grocery store. So thats it! Hi Michelle, Sounds like we grew up in the same kind of house hold, mine was Slovak and Polish. They will be shared among family this Easter holiday. Brush dough with melted butter. Add sour cream, milk, flour, yeast, and salt. Let cool on pan 10 minutes, then transfer from sheet pan to a cooling rack to cool completely before cutting into slices. Thank you for sharing. Does the dough have to rest before assembling the nut rolls. We brushed egg on top but I dont think thats significant either way. I make several of them to give as Christmas gifts ( always a hit!) If I may, I leave a link here so you can check it out. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge). Adding those two spices created a better flavor profile. In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes. Theyve always been a staple for our family at the holidays, and Im glad yours are enjoying them now, as well! I make my own apricot filling which is so easy and better tasting than jarred filling. Everything affects how much you will use. It is interesting how many variations of this recipe I have found. Made the 8 but didnt brown on the bottom plus the sides blew out with filling what can I do?? no freezer paper to freeze? I know it was a great comfort food for family and neighbors and the treats we received were delicious. I need to practice a few times before Xmas. Hi Deborah, Hmmm I dont have a recipe for that, dont think Ive ever had one! At least they looked pretty! Terrific! The nut rolls came out better than any I have ever made in the past and everyone who received one from me had been raving about how good they were. These are a masterpiece! Beat thoroughly until dough does not stick to hands. These look and sound just like the Nut Rolls that my Polish Grandmother used to make and They were delicious! the ones my deceased MIL made had a firmer dough, but these are excellent, just more tender and soft. We call : BEJGLI, and filled with nuts, and poppyseeds also. This recipe is as close to the one I know as any could be. I hope your recipe is the answer I have been looking for. My question is after I make the nut rolls should I let them rise for 3 hours. Im so glad I stumbled across this recipe. Merry Christmas!! In there must have been at least 30 frozen nut rolls. Stir and simmer for 5 minutes under low heat. Good luck, Sylvia. For fresh cake yeast, youll want a lower temperature to activate the yeast, while the active dry yeast requires a higher temperature. (OK, have to tell this story. The secret, she said, was in the filling. (a scaled down version, I mean). Im an experienced baker but had never made anything with yeast before., so I really appreciated the detailed instructions! It was delicious. And I love that it makes enough to share with my family and that it turns out perfect every time. Slovak Kolache (Nut Rolls) : 5 Steps (with Pictures) - Instructables document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Coming from an Italian family and a mom who loved to bake, I can be a bit of a baked good snob. My mom made these on Christmas and Easter. Not including the 3 hours of rising can be confusing. Also, if you make 1/2 of your recipe do you still use the 3 packets of dry yeast or a whole cake? Everything better with butter! Thanks for sharing it Recipe please. * Percent Daily Values are based on a 2,000 calorie diet. A friend of mine said she buys nut roll from a lady every year and these are as good as hers. com (no spaces inbetween) Thanks. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Definitely a European traditional treat. These nut rolls look wonderful! Boil until the apricots are soft. Maybe its a regional thing? I too am from the Pittsburgh area and my mother was Croatian and a dairy farmer; her baked goods were legendary in our family and now that job is mine. When I first began making this recipe, I bought cake yeast all the time, however, it hasnt been stocked in my regular grocery store for some time now, and it sounds like the same is the case for many of you. When I was growing up, the ladies of our church made nut rolls for the Christmas bazaar every year and they were amazing! They put the nuts through a meat grinder along with some coconut. i would like to try your recipe but one important direction is missing. What do you think. I roll it not too thinly because with real Slovenian potica you should see a slight bit of dough between nut layers. I appreciate it, and Im sure other readers will, as well! Like so many other grandmothers, she never actually used a recipe and that made it really hard for her to tell me how to do it (for example, well, you add enough flour until it feels right. Continue kneading until the dough does not stick to the sides of the bowl. Pinterest. For fruit filling, some of our favorites are apricot, pineapple, raspberry and cherry. Spread on filling on dough. Would it make a difference if I used 2% percent milk rather than whole milk in the filling? Lightly grease the top with oil. Lost the recipe that I used for years and this one matches it. We also use sour cream in the dough, which is refrigerated overnight. Too often Ive had nut roll that are doughy and dry and/or dont have enough filling. Dough is VERY easy to work with. Simply the best! This recipe does NOT dissapoint. Thank you for add a bit of fond holiday memories with this recipe! If youre looking for different styles of bread pans, I would check out King Arthur Flour they have a lot of specialty pans! str = $(this).attr('id'); At first glance it might look like a lot of work (8 nut roll!) Hi! Filling is delicious. FYI, heres her recipe: 3 c. Flour, 1/2 tsp. I recently made a batch of this nut roll substituting active dry yeast and I had no issues whatsoever. I only made half the recipe, but had no rolls that burst. Would you help with the poppyseed filling in this dough please? Filling: , Web Thursday, October 20, 2022. Oh my gosh, we have a recipe that me and mom use to prepare like this. The exact amount that you use will vary wildly depending on the time of year, the ambient air temperature and humidity levels, but definitely go with a little flour at a time, and then stop periodically to feel the dough as you near the end of the flour. Im wondering if its a bit too much flour and its making the dough too dry and more prone to cracking/splitting. Hi Marie, My grandmas were always a little on the wide side. I have tried these before my aunt makes them and her recipe I couldnt get to rise. Ill report back when the tasting happens. This will be my go to nut roll recipe. Roll each piece thin enough until it reaches 914 in., and spread the filling to 1/2 inch from each edge (so 813 in.). Hi Ilke, here is a yeast conversion chart that should help! Im from the Balkans and Ive made these before following different recipes but your recipe is much better its truly delicious. Wish me luck! I divide the dough into balls, wrap loosely in wax paper, pile them in a bowl and refrigerate overnight. Be sure to wrap them tightly in plastic wrap, and then a double layer of foil. This recipe is the only one I could find with exact ingredients and clear cut instructions. I made one large roll, which baked in 45 minutes. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Maybe the nuts were too wet since the rolls were doughy. Many thanks for sharing this recipe and I hope readers looking for a great recipe will try this as the dough is easy to work with and the filling delicious. Thanks for sharing. How thick do you roll the dough before putting on the filling? In that time, however, Ive received a lot of questions about two very specific components of this recipe: (1) the use of cake yeast; and (2) some issues with the dough splitting open and filling oozing out during the baking process. Are you talking about this recipe in particular, or nut rolls in general? I halve the recipe as I only have enough pans to make 4 LARGE rolls. Follow the recipe to at T and the process is flawless. I just want to say thank you again. Best recipe all around, no doubt about it! Once frozen how long is their shelf life? I reinforce the box with additional cardboard and wrap the wrapped/sealed nut rolls in bubble wrap. Thank you. My question, after 1 hr. Step 2: Making the Dough every year for Christmas. Cut into 8 wedges. So glad to know that I am not the only family where this was called kolache! Mom did the egg white and sugar and nuts with the cookie filling and used this recipe for the nut roll filling. Similar to this except the layers of dough are much thinner and honey is often used as a sweetener. Thank you for the updates! The recipes are very similar- but I am going to use some of your ideas as my recipe does not melt the butter and I do not like working with the softened butter as it does not mix in the eggs well. My grandmother used to grind the walnuts by hand and took the recipe to her grave. Even better, it didnt require the wafer-thin rolling great-grandma used to do. My Mom passed on her Birthday Nov 14, 2014. http://redstaryeast.com/lessons/yeast_conversion_table/. I have been baking these for the last 4 years and the flavor is outstanding. Baba passed the recipe on to my mom and then it was given to me. Cream together thoroughly the butter and cream cheese. 1. I take out when bottom is nice and brown so I know they are done. perfectly moist and rises beautifully. Where did you find cake yeast? The taste and texture is a great upgrade. I am Hungarian and Slavic! This recipe is incredibly delicious and very simple to put together. After 25 minutes I removed them from the oven , a medium brown, none of them were cooked through. Im going to try it! Thank You! Going to try it with your changes, we used pecans instead of walnuts. Poppy seed is another version, but I was unable to get ground poppy seeds, so I bought a jarred filling from the grocery store. I just stopped back to look at the recipe Im glad I did. You might not need all the flour. Ive tried everything I could think of smaller rolls, larger rolls, more filling, less filling, thinner, thicker. Do you have recipes? I just finished making my Christmas rolls. 1/2 tsp vanilla 2 questions. Usually I just cut with a butter knife. Whenever we let ours rise, they kind of blow out the sides. Hope this helped, Im a little late here. I made your nut roll last year for the first time. Ive made this every year for the Christmas season and its absolutely incredible and perfect in every way! This may be the key! Hi Dorren, I didnt use an egg wash or melted butter on these. Maybe you already knew this but spreading the filling on the soft dough is an opportunity to create a couple problems and this method is super quick. I found poppy seed filling in the grocery store and was so excited. FIRST TIME MAKING THIS RECIPE , NUTROLL HAS ALWAYS BEEN A LITTLE DAUNTING FOR ME , THIS WAS A HUGE HIT , EASY TO FOLLOW RECIPE AND BY FAR THE TASTIEST IVE EVER HAD. My mother grew up in a predominantly Hungarian neighborhood (and we are Hungarian). To keep filling from coming out the ends, you can roll like in your photo, or take a tip from Serbian ladies and make a belly button on the end: Roll without folding ends in first, then tuck them in after rolling and press a dimple in. Thanks again, Seems a very short time. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Where is a good place to put the dough to rise for your kolache recipe. Everybody loves them. Before my dough completely pulls away from my mixing bowl, I take it out and knead additional flour into it just until its no longer sticky but soft and elastic. Dec 30, 2022 - Posts about Apricot Roll written by Sheena. My sister-in-law makes and sells these to co-workers for Christmas and Easter. Now just trying to get these nut rolls correct. My Croatian father says that they always taste just like his mothers old recipe! My grandmothers recipe does not call for sour cream but Ill try it that way, also my grandmother always used brown sugar in the filling, not white. Thank you so much for sharing! And the reason Im writing this is that the second and third time I made them I dont know what I did wrong but the dough came out very dry. Im pretty excited to be trying this recipe! I looked it up but its hard to find directions as everything varies. I want to try a nutroll this Christmas and your recipe sounds awesome. ;-). Not sure if that made a difference or it was just luck. I put the amount of filling on the waxed paper, buttered side up. Ive never made an apricot filling so unfortunately I cant say if you need to add anything else to thicken it. Next I found that too much filling did not roll well or cook well. Have made these nutrolls this year & they are great!!! We all loved the rolls and I have been trying to find a suitable recipe for years. Also,I use 6 egg yolks in my recipe for 4 nut rolls and use the 6 egg whites for the filling. How do I defrost them your way? To cut this recipe for Nut roll in half, how much yeast would that be? Ive been using the recipe printed in 2016.. The filling is scrumptious, the milk in the filling exactly what I was looking for as that is one ingredient I remember my mom used and her rolls were perfection. Thank you for all your hard work and looking forward to more recipes in 2018! My Hungarian great grandma, grandma, and mom used to make these. Mix 1 pound butter and 1 pound cream cheese with electric mixer until creamy. Cover and let rise until doubled, about 30 minutes., Bake at 350 for 30-35 minutes or until lightly browned.

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