Cabinkats Sweet Kolaché Nut Roll Recipes

HUNGARIAN KOLACHE (NUT ROLL)

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.

CABINKAT'S SWEET KOLACHé NUT ROLL

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).

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.