Kolachi Nut Roll Recipe
This Slovak sweet bread is a classic holiday pastry. The rich bread rolled around a slightly sweet walnut mixture with a hint of cinnamon is a real treat with a cup of coffee or tea.
Kolachi nut rolls bring back warm, festive memories for me. My Father’s patients and colleagues would send us a variety of holiday treats like fruit baskets, chocolates, cookies and these amazing kolachi nut rolls. As a child, I was not fond of nuts but I used to love those nut rolls, nonetheless, especially with a smear of butter.
These nut rolls are impressive to look at and so easy to put together. I’ve adapted this recipe from Brown Eyed Baker and tweaked Michelle’s recipe a bit to suit my own taste. They freeze well and are great gifts for family and friends for the holiday or any time of year.
Kolachi Nut Roll Recipe
30 Minutes Plus Rise Time
For the Dough
1/2 teaspoon sugar
1/4 cup warm water
1 1/2 tablespoons active dry yeast
3 eggs, slightly beaten
1 cup full fat sour cream
1 cup butter, melted and cooled
1/2 cup sugar
1/2 teaspoon salt
4-5 cups flour
For the Filling
1 1/2 cups sugar
6 tablespoons butter, melted
1/2 cup full fat, evaporated milk
1/2 cup full fat milk
5 cups walnuts, finely ground
1/2 teaspoon cinnamon powder
In a small bowl, mix sugar, warm water and yeast. Let sit for 5-10 minutes until foamy.
In the bowl of a stand mixer, add eggs, sour cream, butter, sugar and salt and mix with the paddle attachment until combined.
Change attachment to dough hook. Mix a little flour at a time until you have a smooth, dough.
Cover with a damp tea towel and let rise in a warm place.
In a saucepan, add sugar, butter, evaporated milk, full fat milk and simmer, mixing continuously, until sugar is dissolved. Do not let this mixture boil.
Take off heat and fold in walnuts and cinnamon powder until combined and set aside to cool completely.
Line two baking sheets with parchment paper. Divide the dough into four pieces. Roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-fourth 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. Set aside to rise.
Preheat oven to 180C/350F. Bake one pan at a time for 20 to 25 minutes, or until the tops are lightly browned. Cool completely before slicing.
Tips and Bits
I have cut the Brown Eyed Baker recipe in half.
I poke holes into the top of the rolls before baking them.
I like to brush the tops with beaten egg for a glossy finish.
Wrap cooled rolls in plastic wrap and store in an airtight container for several days. Or double wrap in plastic wrap and foil and freeze for several months.
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