Nut Rolls Kolachikolacsbeigli Recipes

NUT ROLL RECIPE

Steps:

• Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
• In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. 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. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
• Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
• Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth of the filling to within ½-inch of the edges. With the long side in front of you, roll up gently and pinch the seams shut. Place on the prepared baking sheets, 2 rolls per sheet. Cover loosely with plastic wrap. Repeat with all eight pieces of dough. 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).
• Bake the Nut Roll: Preheat oven to 350 degrees F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing. Wrap leftovers tightly in plastic wrap and store at room temperature for up to 1 week. The nut roll can be frozen by wrapping in plastic wrap, then again in foil, and stored in the freezer for up to 2 months. Thaw at room temperature.

NUT ROLLS

Steps:

• In a large bowl, mix together 1 cup white sugar, 1/4 teaspoon salt, 1 cup melted butter, and 3 eggs. Mix and add 1/2 pint sour cream. Mix together yeast with warm milk and 1 teaspoon sugar. Add to mixture. Add flour. Mix and knead. Divide dough into 7 equal parts.
• To Make Filling: Melt 1 cup plus 3 tablespoons butter. Add 2 cups sugar and stir to dissolve. Add to ground walnuts and mix until coated. Add ground cinnamon and vanilla extract to taste, if desired. Divide filling into 7 equal amounts.
• Roll each dough ball into rectangle. Spread slightly beaten egg white on top of dough. Spread equal amounts of filling on top of each rectangle. Roll in edges and spread edges with egg whites to seal. Then roll length wise. Brush tops with egg whites.
• Bake in a 350 degrees F (175 degrees C) preheated oven for 30 minutes or until lightly brown. Cool. These freeze well.

HUNGARIAN NUT ROLLS

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.

NUT ROLLS (KOLACHI/KOLACS/BEIGLI)

Steps:

• 1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well.
• 2. Cool to nearly room temperature.
• 3. Mix the dry yeast and warm water and let proof about 10 minutes.
• 3. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth).
• 4. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s),
• 5. Add in the proofed yeast and the cooled milk mixture.
• 6. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky.
• 7. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes.
• 8. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax.
• 9. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends.
• 10. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced.
• 11. Cover and let raise about 1 hour. Brush with egg wash evenly.
• 12. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned.
• 13. Cool in pan.
• 14. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully.
• NUT FILLING:.
• In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies.

NUT ROLL

Steps:

• Mix nut filling ingredients until smooth. Use enough canned milk in nut filling so that mixture can be spread over dough. 1 teasp. of vanilla or approx 1 capful.
• Combine: 1/2 cup canned milk.
• 2 tblsp sugar.
• Mix and heat to 110- 115 degrees.
• Add: (2) 1/4 packets of active dry yeast.
• (Note: Heat milk to 110 to 115 degrees. No more than 115 degrees otherwise yeast will not activate).
• When yeast mixture has doubled in size.
• Add: 3 egg yolks (reserve egg whites for filling), 1 egg, 1 cup sour cream, 1 teaspoons salt, 1/2 lb butter softened and 3 tblsp. sugar.
• Gradually blend in the 6 cups of flour to mixture one at a time.
• Mix and cover for 30 minutes.
• Separate dough into 4 parts.
• Roll out 1/4" thick.
• Spread filling over entire surface of dough, roll from smallest end.
• Place on an ungreased cookie sheet and let rise for one (1) hour.
• Poke fork holes on top, 1/2" apart.
• Brush with beaten egg and water (mixed) and sprinkle with sugar.
• Bake at 350 degrees for 35-40 minutes.
• I tried something a little different. I separated the dough into 10 sections and made 10 little loaves of nutroll. Then handed them out during the holidays. Made nice holiday gifts.

HUNGARIAN NUT ROLL (KOLACHE)

Steps:

• NUT FILLING PREPARATION: Combine all ingredients except the butter. Now that you have done that, add the meltedbutter and mix well. Heat in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the mixture has cooled. This makes more filling than needed for the abovenut rolls. You can freeze any extra and use as a topping for an apple pie or coffee cake recipes and baked apples. DOUGH PREPARATION Dissolve yeast in milk. Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into four parts depending on length of nut roll Roll about 1/4 inch thick, spread with nut filling (recipe above) and roll up jelly roll fashion. Let rise for 1 hour or until doubled in size. Bake in 350 degree oven for 30 to 40 minutes. Makes four large or six medium rolls. You can freeze the rest or give to friends.

SLOVAK NUT ROLLS

Steps:

• Prepare two fillings. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon.
• In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Mix well. Add sour cream, milk, flour, yeast, and salt. Beat thoroughly until dough does not stick to hands.
• Form dough into 7 or 8 balls. Roll out each ball on a lightly floured board to a rectangle.
• Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased pans, and let stand for approximately 4 hours to raise before baking.
• Brush tops with beaten egg yolk just before placing in oven.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until golden brown.