apricot rolls slovak recipe

I have shared it many times and they appreciate how easy it is. Filling leaked out in places but not at the seams. Oh, and I forgot! Thanks. I grew up in Illinois with nut roll. And congratulations on your first grandchild! I will try it your way and see if it works for us. Thank you for sharing your nut roll recipe. Ive never added graham crackers to the nut mixture. It is delicious and easy to make. Recipe please. or are you in a proof stage? Thank you. Enjoy! Usually up on a top shelf. I was looking for a new twist and found this recipe. I also use ready made poppyseed filing that I buy at a Polish market. I think the apricot filling can be found in the baking aisle in small cans. Im not very good at making dough, so I substitute refrigerated pizza dough instead. So glad to have run into this exchange. Divide into 4 sections and refrigerate overnight in a covered container. Thank you. If so, how did they turn out? In a few minutes it will start to foam, this tells you that the yeast mixture is just right for the recipe. I weighed all of the ingredients to the recipe. I was beginning to think I was crazy. Needless to say, I didnt know where to start! Butter and flour a 10x5x3-inch loaf pan. Im 50 now and can remember standing on a chair beside my mother when I was five or even younger, helping her make her version of the nut roll. Second time baking nutroll. As I recall, the one ingredient that was key was the evaporated milk used in the filling which seems to give it a creamy texture that most recipes dont call for. I grew up in Northeatern Pa and my moms family is Slovak/Polish and they would always make kolachi at Christmas and Easter. Seems like you would have the background for one! Kolache are delicious anytime -- perfect with a morning cup of coffee, after dinner, as a sweet grab & go treat or midnight snack, and for sharing as a homemade gift! This allows steam to escape and keeps the filling from bursting out during baking. I put in half the require amount, those loafs were better. I do a lot of baking, and this is the best nut roll recipe I have ever used. Thank you for this recipe. After they are baked we mix milk/powdered sugar and drizzle over the nut roll. My grandma has never had a recipe for it, and she changes it all the time. I made this recipe and had those problems gonna try again for Easter I, too, usually have trouble with them splitting/ filling coming out, so I will try your flour trick this year. Thank you. Also, we added apricot filling to the edge that gets rolled up first on a couple of nut roll, so there is a little apricot in the middle. I do have one question for you. I divided the nut filling by 7 instead of 8 to Just like my great grandma from Czechoslovakia used to make!! Going to give these as gifts but we sampled an entire nut roll in only a few minutes. Mix 1 pound butter and 1 pound cream cheese with electric mixer until creamy. Im from Pittsburgh and another great addition to my nut rolls is a line of apricot preserves running down the beginning of the short side on top of nut mixture. Sorry to be late to the party. What size mixer do you use? My only question is have you tried any other filling? Made the 8 but didnt brown on the bottom plus the sides blew out with filling what can I do?? Hi Barb, Ive always had issues with splitting as well, I havent found a solution! Thank you, youre a really great cook as Ive tried several different recipes of yours and they all turn out great! I noticed in this recipe, you add a teaspoon of sugar to the yeast. Pinterest. It should just start playing as you scroll down the page, and will pin either to the side (if youre on a desktop) or bottom (on mobile) of the page. I see there are some differences in this one and the older one. Passed down from generation to generation was the recipe call kaloche (promounced kulock like the large time-piece that goes on a wall :-) ). Thank you, thank you! Hello! I was actually looking for recipes for yeast conversion and saw yours is the same as what I had figured out. Melted butter can be brushed on the top of each of the long rolls before baking if you want the dough to be slightly more crisp. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. yxelyxel @ gmail . This looks amazing. Thank you! Hi Michele, I always got it at Giant Eagle or Shop n Save in the dairy section near the eggs, but I havent been able to find it for a couple of years now. Its really moist and delicious! 1. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. I also used this recipe for poppy seed rolls but I did not use store-bought filling. Do you think I could get away with suing 2% milk instead of whole? Hello, made these today! Looks like your break was well deserved and your comeback is top-notch :) Hi Angela, Unfortunately I dont measure the filling out, I just divide it up once its mixed together, and then scoop each section out and spread it on the dough. I have my grandmothers recipe for Kolochi that she brought over from Poland. Question regarding the dough: After making the dough I would like to refrigerate it overnight and prepare the rolls for baking the following day. I mailed some to my father-in-law and he said it was the best Ive made and asked for the recipe. Hi Barbara, Each yeast packet is 2.25 teaspoons, so half of three packets would be 3 and 1/3 teaspoons. This just looks way too good! If I want to halve the recipe, how do I handle halving the 3 yeast packets? (By the way, my first grandchild was born on 1/19/16 Josephs first bday! I use the cup of sugar, and 10 cups of flower. That way, the filling has some room expand a little as it heats up. I was wondering how many packets you would need of dry yeast to equal the cake yeast. Hi Michelle, Roll them out the next day and fill them. If so do I thaw before baking ? How did you divide the egg measurement? Sounds like you have great memories of these nut rolls, too, backenforth. Im so sorry you lost your mom, but I hope these nut roll bring back some wonderful memories :). 3- 3 cups flour bread, all-purpose or a combo of both, 13- 14 oz 1 tsp salt Walnut Filling 2- 2 cups ground walnuts 10 oz - cup sugar 6 oz 1 tsp cinnamon 6 Tbsps melted butter Instructions Place the milk in a small saucepan and scald over medium heat. Mmmmmm.love nut roll!! My mother is Czech and 96 years old so doesnt bake anymore. )Sometimes my mom would use whiskey instead of vanilla.) Hi Kathleen, Thats correct, or however long it takes for them to be lightly browned. I was over generous with the filling on the first 4, so I ended up just making 6 not rolls total, but all are nice size. Another great hint is to substitute a bit of the sugar for honey. Web Steps: Prepare two fillings. Hi, can you please tell me if you used an egg wash or melted butter on the rolls before putting them I. We used to leave the roll whole and let people cut whatever size they wanted from it. Kudos! In 3 hours the yeast will have overworked. But mine always have a blow out, where they split long wise in the oven and filling comes out. Drizzle over rolls. I am looking forward to the nutroll and wouldnt be surprised if I shed a happy tear if this recipe is anything like Bubbas. but still, nut rolls are of my favorite things ever to eat! Cant wait to make it. My other question is this about how much filling do you usually add to each roll? no freezer paper to freeze? I was happy with the dough it was nice and easy to roll out. Yes, dividing the dough into more pieces and the filling accordingly would work just fine. OMG the best nut rolls ever. I made this recipe last night. Roll tight. The dough is so easy to work with that I was wondering if you ever tried fruit like apple cinnamon or strawberry or cream cheese fillings? Merry Christmas to you! This recipe is as close to the one I know as any could be. My Mother in Law used to make nut cookies& the recipe was about the same. WowI havent seen anybody but my mom and grandma make these nut rolls. Divide dough into 16 balls. Now they seem dry. Something happened to the Hungarians here because what they pass off as an Hungarian nut roll is bread and not at all what I remember it being! It will make it easier to achieve a 14x9 final rectangle. The only thing I do differently is I make 6 rolls instead of 8. Hi Maria, Yes, you can substitute with dry yeast. Now I get to try to make them on my own. Hi Michelle, how long do you let the dough rise after mixing/kneeding? I inherited her box of recipes and in there are at least 5 different nut roll recipe versions. Also, I have learned that in Croatia this is called Orehnjaca. YUM! Hi Marie, My grandmas were always a little on the wide side. This is very close, in fact, it looks like the Nut Roll Recipe for the dough. This is the winner! I believe the fact that my dough was soft and elastic helped keep them from splitting open.Thanks for an awesome recipe. Have you ever tried it with a hand mixer? Amount is based on available nutrient data. I have a question. I have always heard about sprinkling the dry yeast and not having to mix in liquid. This nut roll recipe hails from an old family friend and is a Christmas staple. Make the Dough. 1 teaspoon sugar. 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. after filling the nut rolls, all i have to do is put plastic wrap on the cookie sheet. When I follow her recipe it says to prick the rolls to let the steam escape. But, Ive made 12 of these nut rolls and no matter what I do the filling comes out the sides. Does the dough have to rest before assembling the nut rolls. Check them out next year. Hi Dennis, I actually worked on this recipe last week and will be posting an update this week. LINDA Id love your recipe for the cottage cheese filling.also looking for the poppyseed filling ingredients if anyone has it (please email me at: I used just over 9 cups of flour but ended up making only 7 rolls. I always use the convection option on my new range on everything. :-). I remembered that I had seen good pictures of The Brown Eyed Bakers rolls before they were filled with the nuts. The dough is easily torn. This is a winner!!!! I have used your recipe several times now, with more success each time. Have made these nutrolls this year & they are great!!! Hi Michelle, Sounds like we grew up in the same kind of house hold, mine was Slovak and Polish. We also made the Kolachy filled cookies These continue to be something I make every Christmas. Thanks! Been searching for a nut roll recipe forever. So, Im hoping it all goes well. It was the only nut roll (kolachi) I ever really liked because it wasnt dry like so many are. Nut roll? Sep 2, 2020 - Posts about Apricot Roll written by Sheena. How thick do you roll the dough before putting on the filling? (of course recipe has gone with her). Glad your dad gets his own now :). My grandmother passed away and only left her hand written recipe. http://redstaryeast.com/lessons/yeast_conversion_table/. Has this happened to you before? I was looking for instructions on how to actually roll the nut roll, or, like many others, we called it kolachi. They freeze nicely and taste just as good. This is the best recipe, everyone raved about it, but the only thing the dough does not fit in my kitchen aid mixer. Thank you so much for the kind words, Merry Christmas to you! This is a keeper! This recipe is incredibly delicious and very simple to put together. Hi Timothy, There is now a video! I have missed our Hungarian cookies and nut rolls. Add melted butter, salt, egg yolks, and 2 tablespoons sugar. My first taste came by way of my Hungarian great-grandmother. Your recipe is very similar. We are all Slovaks from both sides and my mom made them every Christmas until she passed away in 2009 at 88. I would maybe just pay close attention to the dough when youre mixing and only add as much as you really need. And its a wonderful feeling to make your own fresh bread and rolls. Going to try it with your changes, we used pecans instead of walnuts. I used 3 dry yeast (fresh not available in our area) I made 2 nut and apricot, lequoir etc. Hi Lori, I would make sure that you dont roll out your dough TOO thin, and that youre not overfilling them. I have used this recipe for the last several years! THE best! Form dough into 7 or 8 balls. Any thoughts on where they come from? Im convinced that the issue had to do with the dough being too dry and, as a result, cracking and splitting, which can cause the filling to come out. So I did up to 30-35min. Place on greased pans, and let stand for approximately 4 hours to raise before baking. The dough should stand up to the spreading. I am excited to give this a try, even though yeast and I dont usually get along. Will that affect the baking time? This is the recipe that my mother always used. I tried! You can use 3 packets of dry yeast in its place if you cant find cake yeast in the egg section of the grocery store. The dough rolled out easily hardly needed any extra flour. It was delicious. The recipe is so good, I get bombarded with requests thus the three batches. Thank you so much, Michelle, for a fail proof nutroll recipe. Still taste good, but not as pretty as I remember or as yours look. The secret, she said, was in the filling. Divide dough into 3 pieces, cover with plastic wrap and refrigerate 2 hours or overnight. My mom grew up in a Slovak home too, so we have always had nut and poppyseed and apricot rolls. Try this a few times and youll get to know just when the dough feels right. The only thing I did differently was to use organic flour and organic butter. These nut rolls sounds wonderful and I love the promise of a moist filling. My mother in law has been making Kolache for years, and its the only Christmas sweet my husband will eat. They used to use milk. The rolls are filled with lekvar, a thick, soft fruit spread. A few questions, i have made this recipe two times now and they are fabulous! I will have to cut the recipe in half for next year. We used the words kolache and nut roll interchangeably but since then I have found out most people think kolaches are the cookies. To make the Apricot Filling: Place dried apricots in a small saucepan and pour in just enough water to cover the apricots. i just re-read the recipe and see where it rises. Plus, the filling-to-dough ratio is very high, which keeps everything from drying out and packs a ton of flavor into even the smallest of slices. Christmas was full of treats and this is fantastic at Easter morning breakfast! Hi Ilke, here is a yeast conversion chart that should help! I need to make a version without dairy, refined sugar, and gluten for guests this year and am wondering if you think I could pull it off still, referencing your recipe- any suggestions? Rich yeast dough rolled with fillings of walnut or popy seeds. Hi Tom, The addition of the teaspoon of sugar helps to give the yeast a little bit of a boost. I tried to use and I think I did use all the same ingredients so if you can give me any guidance as to what I did wrong the second and third time I would truly appreciate it. My moms recipe is very similar to yours except the dough is rolled out in a 50/50 mix of flour and sugar. with your hands, form each ball of dough into an even flat rectangle prior to rolling. Not so much that you taste it over the other ingredients but enough that it really changes the moistness of the entire kolachi. My mom made these on Christmas and Easter. He told me to use a paring knife to pierce each roll several times on both sides before baking. Im wondering if perhaps they didnt get puffy enough. 3. Theyre Czech/Hungarian and would make them every Christmas (along with a poppyseed filling version). I have these in the oven now and they are seriously incredible, I think even better than my Hungarian grandmothers! FYI, heres her recipe: 3 c. Flour, 1/2 tsp. The first time I made them, they split while baking. Im making these soon and Ive always made them with brown sugar. 2. Would I be able to mix up the dough and refrigerate or freeze? But this looks AMAZING! dry yeast 1/2 tsp. I cant wait to make this. My dad said it tasted better than my great grandmas. Aww I hope you enjoy these if you give them a shot! This is the 5th or 6th time Ive made these, maybe even more. (Nobody in my own family likes them.) I thought to try that last year, and it seemed to work., no cracks or filling oozing out. Let it set in warm area until it foams about 10 min, You know it will work. Have tried multiple times with a couple dough variations and it ALWAYS oozes dramatically. I found that I had to add a little more flour than the recipe called for, because my dough was still clinging to the sides of my mixer bowl after I gradually added the specified amount. Good luck! Hi Lorraine, Yes you could sprinkle the dry yeast over the liquid, it will still bloom. Merry Christmas!! I decided I would usevrhis recipe instead of my moms because I lived the idea of the sour cream in the dough. Oh my goodness, these look so delicious! Can you use fat free milk? Ive been making Potica for 50 years. Just ate a warm piece, and both the dough and the filling are just perfect. This recipe is the only one I could find with exact ingredients and clear cut instructions. My husband is from Austrian/Hungarian immigrants and we have savored the nut rolls, but have never been able to get the recipe. Ive printed your recipe as my handwritten instructions are scribbles. Enjoy! In a saucepan, heat milk and 1 cup butter to 120-130. Hi Kassidee, I have a 6-quart stand mixer. Enjoy! Its my first crack at nut roll. , Web Nov 22, 2011 - Bluehost - Top rated web hosting provider - Free 1 click installs For blogs, shopping carts, and more. I learned how to make my mother-in-laws recipe the Christmas of 1983. I highly recommend them for any holiday or just for fun. My only problem that I cant quite solve is my top pulling away & gaping from the next layer so when I slice it the top layer kind of falls off or pulls away from the next layer of dough. They do take up a whole day to make, but they are worth it. Divide dough in half. Beat thoroughly until dough does not stick to hands. Six years ago: Chocolate Bourbon Balls. :). http://kepfeltoltes.hu/view/101223/IMG_2276_www.kepfeltoltes.hu_.jpg As a child my mother had nut roll pans but I cant find any loaf pans longer than a loaf of bread and thinner than a regular loaf. My sister-in-law makes and sells these to co-workers for Christmas and Easter. I also have had issues with the splitting but it always tastes good so it never really bothered me! This nut roll looks just perfect cant wait to try it! i had a problem .rising three hours my rolls went vey flat i looked at other recipes and mow of them said to rise only about 20 minutes and one recipe said after kneading rise in bowl i hour what did i do wrong. I am thinking 12 cups? And now its what I use! . Not thin as in almost see throughbut about 1/8 to 1/4in, think of the thickness of say a dried black bean. I wish I had some though :(. This is called potica (po-teet-sa). Thank you so much for your receipe but even more for the pictures and instructions on how to roll the roll! It is interesting how many variations of this recipe I have found. Last year I made these and they turned out great maybe beginners luck? Cut puff pasry sheet into six squares. Once the dough is rolled out drop the filling in tablespoon globs throughout the rectangle a couple of inches apart. Hi Cindy, You can definitely freeze these! How big is your stand mixer, to accommodate this large batch of dough? These look so much like my moms, and I want to make them. I grew up on these but my sister decided to throw all of my parents recipes away when they passed. Im wondering if there is a step missing in the dough prep as listed above. The dough raised (in fact, my loaves grew together), but the dough split while rising, & it didnt bake to a nice brown like what is shown in the pictures. I have yet to try them. Use raw walnuts instead of conventional walnuts. Not too sweet but sweet enough. Taste just like the Pennsylvania Nut Rolls I used to eat as a kid. It tasted so close to my wifes grandmas version. I am teaching my grand children how to continue the tradition from my ancesters. Hi Devon, I have never done so and dont know how it would up to the filling. I have made these since the recipe was initially posted several years ago. My mother grew up in a predominantly Hungarian neighborhood (and we are Hungarian). Well I wont be giving these as gifts but I think my family can still eat them. Thank You! Lightlly grease baking pans. Hi Kathy, Mine does too! Simpler than I expected and very delicious. Use an egg white wash over the top of the nut roll. THIS recipe is what I remember getting at my grammas house. I froze them at Christmas time and just grab one out of the freezer anytime that I need a fix. We lived near Altoona/Johnstown and ate these nut rolls every single Christmas!! I love this recipe and its the only one I ever use!! I used to give these as gifts at Christmas. I know you rolls dont fall apart, but there are some of us who will no doubt be faced with a crumpling roll. Slovak Rolls, Kolach Rolls These come from my Slovak Grandmother and were enjoyed at Christmas and other times of the year. Thank you! I wish I could be even more exact! So now I will need to try another batch to see if this is true. Then sort of smash and carefully spread the filling with the back of a flexible scraper of the back of a large spoon carefully so you dont tear the dough.

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