CLASSIC HUNGARIAN RAISIN NUT ROLL - DIOS KALACS
This is my adaptation of my father-in-law's Dios Kalacs recipe. He would make this at Christmas. Later in his life he spent much time learning how to make his Hungarian mother's nut roll, which he had enjoyed as a child. It is especially wonderful in the morning warmed in the microwave.
Provided by Cooking CF
Categories Yeast Breads
Time 4h30m
Yield 4 loaves
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm milk in large bowl of electric mixer. Let stand 5 minutes.
- Add sour cream, butter and eggs to milk mixture and blend well.
- Mix 6 cups flour, salt, and sugar and add to mixture in bowl. Mix untill well combined and dough is easy to handle. Add more flour if dough is sticky to touch.
- Turn dough out onto floured board. Divide into 4 equal portions.
- Make filling:.
- Combine raisins, nuts, sugar and extracts.
- Beat egg white until soft peaks form.
- Fold egg white into raisin mixture.
- Divide filling into 4 equal protions.
- Roll each dough ball to 1/4 inch thickness and spread with 1/4th of the filling. Roll up lenghtwise into jelly roll shape and curve roll. Place on baking sheet with the seam side down. Be sure all edges are sealed. Brush rolls with melted butter
- Bake at 350 degrees for 30 to 40 minutes until golden brown. Take out of oven and brush again with melted butter.
Nutrition Facts : Calories 2005.4, Fat 103.7, SaturatedFat 41.4, Cholesterol 295.7, Sodium 982.2, Carbohydrate 243.2, Fiber 13.7, Sugar 81, Protein 36.3
HUNGARIAN NUT ROLLS
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Time 1h10m
Yield 4 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
KALACS (HUNGARIAN CINNAMON SWIRL BREAD)
My husband's aunt passed along this super-easy recipe for this Hungarian sweet bread, and I made a couple of revisions to my family's taste. Cinnamon, poppy seed, or walnuts are a traditional filling. Her recipe is for cinnamon, but one of my favorite ways is to break from tradition and use a cocoa/sugar/butter/vanilla mixture. It's delicious, especially when the leftovers are toasted and buttered!
Provided by wisweetp
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
- Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
- Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 32.7 g, Cholesterol 24.6 mg, Fat 5.3 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 190.4 mg, Sugar 8.6 g
AUNT BETTY'S HUNGARIAN NUT ROLL
This recipe was from my favorite aunt. Our family always looked forward to going to her home, and she would always serve this delicious Hungarian nut roll.
Provided by john zelahy
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 48
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
- Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
- Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
- While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
- Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
- Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
- Bake in the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 28.6 g, Cholesterol 30.6 mg, Fat 19.7 g, Fiber 2.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 76.2 mg, Sugar 10.6 g
HUNGARIAN NUT ROLLS
Just like grandmas! Beautiful and delicious. The nuts actually taste like candy after the recipe is all put together, so this may be surprisingly tasty even for the non-nut-lover.
Provided by Munchkin Mama
Categories Yeast Breads
Time 10h45m
Yield 3 rolls
Number Of Ingredients 13
Steps:
- Dough: Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.
- Prepare filling by mixing together nuts and sugar and then add vanilla. Fold in beaten egg whites.
- Use 1 to 1 ¼ cups filling per roll.
- Roll out each ball into rectangle 1/8 to ¼ inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within ½ inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for 3 hours. Brush top with beaten egg. Bake at 325°F for 1 hour.
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