Hungarian Nut Rolls Recipes

AUNT BETTY'S HUNGARIAN NUT ROLL

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.

HUNGARIAN NUT ROLLS

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.

HUNGARIAN KOLACHE (NUT ROLL)

Steps:

• Dissolve yeast and sugar in warm water. Wait until it is activated before adding to dry ingredients.
• Mix together the flour sugar and salt.
• Stir in eggs, melted butter, sour cream and dissolved yeast.
• Mix well.
• Let dough rest for 10 minutes, covered with a mixing bowl with some flour underneath to prevent dough from sticking.
• Divide into 4 egual parts.
• Roll out separately onto a floured board into a 14 x 12 rectangle.
• Spread with 1/4 of nut mixture and cover dough to within one inch from the edge.
• Begin to roll up jelly roll fashion from the 12 inch side.
• Seal edge.Tuck ends under Put seam side down on cookie sheet covered with parchment paper.
• Cover with clean cloth.
• Continue to roll and fill dough covering each with cloth.
• Let rise for one hour or until double in bulk.
• You can place 2 rolls on one cookie sheet.
• Bake at 325 degrees for 30 to 35 minutes or until lightly browned.
• Transfer to a wire rack and cool.
• Can be frozen.

CLASSIC HUNGARIAN RAISIN NUT ROLL - DIOS KALACS

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.

HUNGARIAN NUT ROLLS

Steps:

• 1. Instructions for making nut filling: Combine all ingredients except the butter. Add the melted butter and mix well. Heat mixture in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the filling mixture has cooled. This makes more filling than enough filling for the Hungarian Nut Rolls. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe-use your own imagination!
• 2. Instructions for making dough: Dissolve yeast in warm milk (105-115 degrees F.). Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into 4 or 6 parts depending on length of nut roll wanted. Roll about ¼ inch thick, spread with nut filling and roll up jellyroll fashion. Let rise for 1 hour, or doubled in size. Bake in 350° oven for 30 to 40 minutes. Makes 4 large or 6 medium rolls
• 3. Instructions for making optional icing: Combine icing ingredients; drizzle over loaves.

HUNGARIAN NUT ROLLS

Steps:

• 1. Mix flour, butter, salt and cream cheese until dough forms. Mix as little as possible so that the pastry is light and flaky when baked. Chill dough for an hour.
• 2. In a large bowl, mix ground nuts, apple sauce, sugar and vanilla. Add a few dashes of cinnamon.
• 3. Divide dough into 5 peices. Sprinkle powdered sugar onto rolling surface.Roll each peice of dough out to form a rectangle. Cut dough into little squares (3X3).
• 4. Place 1 heaping teaspoon of filling in the center of square. Bring together opposite corners and pinch to seal. Place on a cookie sheet 2 inches apart.
• 5. Bake in a 350 degree preheated oven for 8-10 minutes or until lightly browned. Cool completely. Sprinkle with powdered sugar and store in an air tight container.
• 6. These pastries freeze well.