Bohemian Nut Roll Filling Recipes

CZECH POPPY SEED SWEET ROLL (KOLACE) FILLING

Steps:

• In a medium saucepan, combine all ingredients. Bring to a boil over low heat.
• Reduce heat and simmer for 30 minutes, stirring frequently. Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.

SOUR CREAM ROLLS WITH WALNUT FILLING

Steps:

• In a large bowl, mix the first 5 ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, 3 eggs, salt, remaining sugar, yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 8 portions. Roll each into a 12x8-in. rectangle (dough will be very thin). Spread each with 1/2 cup walnut mixture to within 3/4 in. of edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Place rolls 2 in. apart on parchment-lined baking sheets, seam side down. Prick tops with a fork. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°., Lightly beat remaining egg; brush over rolls. Bake until golden brown, 20-25 minutes, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.

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.

BOHEMIAN NUT ROLL FILLING

Steps:

• Heat sugar. nuts, milk, eggs and salt in edium saucepan.
• Sirring constanly, cook over moderate heat for 10 minutes, or until it thickens.
• Remove from heat, add vanilla and lemon.
• Chill until cool.
• Spread thinly over dough.
• Enough for 2 nut rolls.

BOHEMIAN HONEY WALNUT CHRISTMAS BREAD

Steps:

• For dough: Sprinkle yeast and sugar over warm water in large bowl; stir to dissolve. Let stand until foamy, about 5 min. Mix in yolks and salt. Blend in butter, milk, then flour. Beat mixture with spoon until smooth, about 2 minutes. Cover and refrigerate at least 8 hours. For filling: Combine 1st 4 ingredients in med. saucepan over med.-low heat. Stir until honey dissolves and heated through. Pour into large bowl. Using mixer, beat egg whites until soft peaks form. Gradually add sugar and beat until meringue is stiff and shiny. Fold into honey-nut mixture. Preheat oven to 350. Generously butter 10 inch tube pan. Turn dough out onto floured surface and knead until smooth, about 2 min. Divide dough in half, roll 1 dough piece into 20" square. Spread half of filling over. Roll dough up jelly roll style, enclosing filling. Repeat remaining dough and filling. Place 1 roll seam side down in pan so ends meet. Place second roll on top first seam side down so ends meet. Pierce dough with fork. Bake until tester inserted near center comes out clean, about 1 hour. Cool completely in pan on rack.