Slovak Nut Bread Recipes

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HUNGARIAN NUT ROLLS



Hungarian Nut Rolls image

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

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
3 large eggs, room temperature, lightly beaten
6 to 6-1/2 cups all-purpose flour
FILLING:
1-1/4 cups sugar
1/2 cup butter, cubed
1 large egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

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.

SLOVAK NUT ROLLS



Slovak Nut Rolls image

This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.

Provided by Bob

Categories     Bread     Yeast Bread Recipes

Yield 60

Number Of Ingredients 16

2 cups margarine
6 eggs
1 cup white sugar
2 cups sour cream
½ teaspoon salt
1 cup milk
12 cups all-purpose flour
2 (.25 ounce) packages active dry yeast
1 pound ground walnuts
1 cup white sugar
⅛ teaspoon ground cinnamon
8 ounces apricot preserves
1 tablespoon lemon juice
⅛ teaspoon ground cinnamon
¼ cup butter, melted
1 egg yolk

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.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 29.9 g, Cholesterol 27.7 mg, Fat 14.2 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 110 mg, Sugar 8.9 g

SLOVAK NUT BREAD



Slovak Nut Bread image

At my home church in Massillon, Ohio, the women of the church raise money for the church by selling this bread. I do not know if this is the recipe they use, but it is close.

Provided by Scrivener1

Categories     Yeast Breads

Time 1h55m

Yield 4 loafs

Number Of Ingredients 12

4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
5 egg yolks
1 cup sour cream
1/4 cup Crisco
1/4 cup butter
1 fresh yeast cake
5 egg whites
1 teaspoon vanilla
1 lb ground nuts
3/4 cup sugar

Steps:

  • Mix flour, salt, and soda.
  • Add egg yolks and sour cream to the flour mixture.
  • Cut the dough like pie dough.
  • Form the dough into four balls and refrigerate them over night.
  • The next day, roll the dough with a rolling pin.
  • Mix the nut filling ingredients.
  • Spread, thinly on the dough.
  • Roll the dough like a jelly roll.
  • Brush the dough with an egg white bath.
  • Place the dough on an ungreased cookie sheet.
  • Bake at 350 deg. for 25 minutes.

Nutrition Facts : Calories 1028.7, Fat 42.8, SaturatedFat 20.7, Cholesterol 291.8, Sodium 787.1, Carbohydrate 137.2, Fiber 3.7, Sugar 38.4, Protein 22.7

VICTORIA SKONIECZKI'S (GRANDMOM'S) NUT ROLL (MAKOWIEC)



Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec) image

This Polish/Czech holiday roll is great as a dessert or breakfast treat. This bread may be filled with nut meats or a poppy seed filling. You can freeze the loaves after they are completely cooled.

Provided by Brigid Hegarty

Categories     Bread     Yeast Bread Recipes

Time 4h40m

Yield 36

Number Of Ingredients 12

7 ½ cups walnuts
¾ cup butter
½ cup white sugar
3 tablespoons maple flavoring
6 cups sifted all-purpose flour, divided, or as needed
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
1 teaspoon salt
1 (8 ounce) container sour cream
1 cup butter
½ cup water
3 large eggs at room temperature

Steps:

  • Place walnuts in a food processor. Process until roughly ground.
  • Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
  • Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
  • Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
  • Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
  • Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
  • Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 22.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 7.7 g, Sodium 138.5 mg, Sugar 4.5 g

SLOVENIAN EASTER BREAD - VELIKONOCNI KRUHKI



Slovenian Easter Bread - Velikonocni Kruhki image

From about.com . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning.

Provided by duonyte

Categories     Yeast Breads

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 14

1 (1/4 ounce) package active dry yeast
1/3 cup warm milk
2 tablespoons sugar
2 1/2-3 cups all-purpose flour
1/2 teaspoon ground cardamom
1/2 cup confectioners' sugar
12 tablespoons butter, melted and cooled
1 teaspoon vanilla
1 teaspoon salt
2 ounces candied citron peel
1 lemon, juice and zest
3/4 cup ground almonds
2 cups light raisins or 2 cups dark raisins, soaked in warm water and drained
1 large egg yolk beaten with 1 tsp water

Steps:

  • Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
  • In a large bowl or stand mixer, place 2 1/2 c flour, yeast mixture, cardamom, confectioners' sugar, butter, vanilla and salt. Combine to make a soft dough.
  • Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
  • Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the remaining 1/2 cup flour if necessary, so that the dough is not sticky.
  • Form dough into a large bowl and let it rise, covered, until doubled. (Doughs rich in butter can take longer to rise, so be patient).
  • Punch down and knead for two minutes on a lightly floured surface.
  • Heat oven to 350 deg.
  • Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
  • Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.

Nutrition Facts : Calories 381.1, Fat 18.1, SaturatedFat 9.3, Cholesterol 37.8, Sodium 362, Carbohydrate 51.1, Fiber 2.9, Sugar 20.8, Protein 6.2

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