CABINKAT'S SWEET KOLACHé NUT ROLL
I begged my Tanté Enna for years for this recipe, she finally gave it to me on her 93rd birthday, the year before she passed away. We had always had this for a traditional Christmas morning nut roll to have with our coffee. It took me a couple of years to get right, but I finally perfected it when I let the yeast sit too long. Now, I am the Kolaché baker of the family and Mom just enjoys them.
Provided by CabinKat
Categories Breads
Time 1h55m
Yield 2 Large Loaves, 4 serving(s)
Number Of Ingredients 12
Steps:
- In very large bowl, dissolve yeast in water and let set until foamy, about 10 minutes.
- Add melted butter, salt, egg yolks, and 2 tablespoons sugar. Mix well.
- Add flour to mix slowly until it forms nice dough. Should not be tacky. Add a bit more flour if needed.
- Cover bowl and let raise in warm place 1 hour.
- In mean time, beat egg whites with mixer until frothy or foamy. Add 1 cup sugar, slowly until stiff peak forms. Fold in vanilla, cinnamon, and walnuts. You can use Black walnuts if preferred.
- When dough has risen, cut into 2 equal parts. Roll out on floured surface until you get a 12 X 18 (give or take) sheet. Spread nut mixture onto surface and leave 1 inch space all around. Roll like you would a jellyroll or pinwheel. Use water at last open area to seal, fold or tuck under slightly left to right sides. Place on lightly greased cookie sheet length-wise and repeat with second one.
- Preheat oven 375º degrees.
- Once both are placed on cookie sheet, poke with fork in about 5 areas on each to let dough breath. Cover with light towel and let rise about 15-20 minutes.
- Remove towel, place in center rack in oven and bake for 20-25 minutes. Should be golden brown.
- Brush with melted butter if preferred.
- When completely cooled, cut into 1" slices and pat with butter, serve with coffee (if preferred).
Nutrition Facts : Calories 1896.5, Fat 123.7, SaturatedFat 37.1, Cholesterol 216.4, Sodium 977.5, Carbohydrate 172.1, Fiber 13.3, Sugar 60.1, Protein 39
NUT ROLLS (KOLACHI/KOLACS/BEIGLI)
European holiday staple. Nearly all the slavic and hungarian people bake this for the holidays. In my catering and bakery I use this recipe which has come down through several generations. I have broken down the recipe which delivers four nutrolls. It may be doubled and filled with poppy seed, prune, cream cheese, etc. I have included only the Nut Filling which follows the dough directions.
Provided by SarikaKisSzentem
Categories Dessert
Time 1h25m
Yield 4 rolls, 48 serving(s)
Number Of Ingredients 11
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.
KOLACHI
This recipe for nut rolls is used at our church for sales at Easter and Christmas time. Thousands are made and sold each year. Recipes for the nut and poppy seed filling are included. Please remember that you can use apricot butter as well.
Provided by Chef53Kathy
Categories Yeast Breads
Time 1h50m
Yield 4 rolls, 48 serving(s)
Number Of Ingredients 23
Steps:
- DOUGH: Mix together the 1 tablespoon sugar, the yeast and the 1/2 cup water and allow to foam. Beat the margarine, remaining sugar and eggs for five minutes. If you have a Kitchenaid or similar mixer switch to the dough hook and add the flour and the foamy yeast mixture and continue kneading for five to eight minutes.
- Remove from mixer, form a nice ball and place in a greased bowl, covered with Saran wrap and allow to rise for thirty minutes. Divided the dough into four even balls, roll out to a 15x15 inch rectangle, flouring lightly the work surface if necessary.
- Fill and roll up jelly roll style crimping and sealing the ends to keep filling from oozing. Place seam side down on greased cookie sheet, place all four rolls on the same sheet. Rolls should be about 14 inches long and two to three inches in width before baking. Allow to raise for another 30 minutes. Right before baking prick with a fork five times down the center of the roll and brush with the egg wash.
- Bake in a preheated 350°F oven for 30-40 minutes or until nicely browned. Cool on the pan.
- PREPARE FILLING BEFORE MAKING THE DOUGH.
- NUT FILLING:.
- Combine filling ingredients and mix to a spreadable consistency.
- POPPY SEED FILLING:.
- Melt the margarine and add the milk, heat till scalded. Add the sugar and stir until dissolved. Add the poppy seeds and cook for 2-3 minutes. Remove from the heat add the egg and flavorings and allow to cool well.
- You can also use prune or apricot filling. During the holidays most grocery stores carry this in their bakery departments. Be sure to use fresh poppy seed and not the kind found in the spice section of the grocery store.
Nutrition Facts : Calories 261.9, Fat 16.3, SaturatedFat 2.3, Cholesterol 23.1, Sodium 69.3, Carbohydrate 25.6, Fiber 1.9, Sugar 15.2, Protein 5.3
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.
HUNGARIAN KOLACHE (NUT ROLL)
I have been making this recipe for many years. Have given it to many of my friends who also make it. They have no problems with this recipe. Easy and good.
Provided by jrbennett
Categories Breads
Time 1h15m
Yield 4 rolls
Number Of Ingredients 14
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.
NUT ROLLS
This is a combination of two or three old recipes.
Provided by Karren L. Kukral
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 35
Number Of Ingredients 15
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.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 41.7 g, Cholesterol 50.5 mg, Fat 35.1 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 116.3 mg, Sugar 18.4 g
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