apricot rolls slovak recipe

If its still too sticky then add a little more. Since hes passed away my mom has been buying the rolls from a German bakery each year. Dough is springy enough that it doesnt stick when rolledeven our 3.5 yo helped roll. I have used other but nut roll recipes but this is by far the best. ALright. I want to try to make it. !, Aww this made me so happy to read!! Try a family run marker, they usually carry this for the holidays. BTW your recipe was GREAT! Happy Easter !! Your site is where Ive found so many similar ones, it certainly must be a Pittsburgh thing, although I wouldve never guessed initially and only came to the conclusion after scouring the internet for some nostalgia. Good luck, Sylvia. When I cooked them it split and spread a lot. Your recipe is THE BEST nutroll ever, but I have the issue of splitting. Also, I have to confess, when I saw the title Nut Roll and hadnt seen the photo yet, I expected to see something more like a PayDay candy bar! It will be the first time so wish me luck. The filling is scrumptious, the milk in the filling exactly what I was looking for as that is one ingredient I remember my mom used and her rolls were perfection. Web Add 1/2 teaspoon sugar to dry yeast in small bowl. They are delicious. I added some cinnamon, nutmeg, and allspice to the filling. I cut the recipe down to 1/3, and made 2 rolls. This year I got a call, mom are you going to make your nut roll this year?.My boys are picky and this recipe is a hit. Hi Barb, Ive always had issues with splitting as well, I havent found a solution! Drives me crazy because I keep making them to see what Im doing wrong and cant figure it out. When I applied the filling, I patted it onto the dough rather than spreading it. I found your recipe 2 Christmases ago and Ive used it faithfully since then it isnt exactly the same as my grandmothers, but its close enough that even my dad, who has been eating her kolache his whole life, enjoys it at holidays. This will help let the steam out if it builds up enough to split the rolls. Im from the Balkans and Ive made these before following different recipes but your recipe is much better its truly delicious. She would make it for Easter and Christmas, besides the using the nuts she would make poppyseed, and apricot. That is another difference between your recipe and ours. made these Christmas 2014, and they were the best Ive ever had. This bread and filling sounds and looks the same but she baked it flat, not rolled, and cut it into squares. I made this over the weekend and it reminded me of those times being at their house for the holidays. . Wish me luck! About how many individual cookies would this equal when you slice? Preheat oven to 400 degrees. As a result, I had more nut rolls split, even after scoring the tops of the rolls. I think the apricot filling can be found in the baking aisle in small cans. Also, if you make 1/2 of your recipe do you still use the 3 packets of dry yeast or a whole cake? Would it make a difference if I used 2% percent milk rather than whole milk in the filling? Appreciate any extra tips here as I know this part of the equation of getting this roll to come out like my husbands grandmother used to make. Hi Mary, We didnt have Pirohy or Cold Dough cookies, but they both sound interesting! It wasnt very stretchy like my bread dough is, but I thought it was just because the dough was so soft and buttery. Unfortunately, my grandma never made poppyseed rolls, only the nut rolls, so I dont have a recipe for the poppyseed variety :(. Hi Rose, No, I dont brush with anything. My wife made these and they were excellent. Hi Jane, I have not made these with dry yeast, only the cake, so that could definitely have something to do with it. My grandma started off with the nut roll, orechovnk. I would 110% recommend this recipe. The one addition I made was to strew golden raisins across the nut mixture before rolling it up. The dough is perfect it rolls out beautiful. To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to . The net sells in bulk. They were still totally delicious, but a blobby mess. lol. Added the flour slowly, and had no problem with my dough. All of the rolls split open at the sides oozing the filling onto the pan. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Coming from an Italian family and a mom who loved to bake, I can be a bit of a baked good snob. Its as good as any old country Eastern European church ladys! This nut roll looks just perfect cant wait to try it! Would you be able to share the amounts to use when cutting the recipe in half? Every year, we have a huge nut-roll-making party in December. You can buy nut roll from bakeries and tons of churches in this area around the holidays, but Im always surprised once I dig in and tackle them at how uncomplicated they are. Hope this will help. In your recipe you state that if you use the cake you put it in liquid and also the same for the dry yeast. We mixed the filling ingredients first. (Even fluffing the flour with a spatula or whisk and easing it, never packing or tapping to settle will be like sifting). Hi Karen, I dont think Id recommend freezing them unbaked. I have been a avid follower since the beginning. Just an FYImake sure the whole recipe prints when you print it. Hi Vivian, I think after you let it rise, you could refrigerate it overnight without an issue. My recipe from my great grandma is hard to read, so I am excited to try this one and see if its close to hers. Hi Denny, Ahh thats so frustrating! Hope it is going to be Ok made the entire recipe! window.open(url, "_blank"); My grandfather was Hungarian/Slavic and yet we never had these growing up. This recipe is incredibly delicious and very simple to put together. Ive been making Potica for 50 years. Ive been making these and dough for 50 years and if the recipe calls for 5 cups of flour it will take most of it but start paying attention when you start using that last cup. Add a pinch of fresh nutmeg, cinnamon and allspice to the filling to give it a little boost. One thing that might help us is to have a YouTube video showing the main steps in the process. Hi Andrea, Apricot rolls sound delicious! No wonder they tasted awful. Pre-heat the oven to 375F. My current hurdle is how thin to roll the dough. This allows steam to escape and keeps the filling from bursting out during baking. I weighed all of the ingredients to the recipe. Stir in enough remaining flour to form a soft dough. Try this a few times and youll get to know just when the dough feels right. Now Im seeing a different recipe online and cant find the original. I ran out of filling after 4 mine were SO filled and delicious. We also use sour cream in the dough, which is refrigerated overnight. Ive made this every year for the Christmas season and its absolutely incredible and perfect in every way! Love the nut grinder! You might want to take out the grams in that ingredient. Enjoy what they look like, they will still taste delicious. Never had a nut roll, but I am sure I would like it:). Roll each ball into a 9 inch circle. I just adore old handwritten recipe cards , Okay lets dig into the specifics of this recipe. Brush milk on top of rolls before baking. APRICOT ROLL : 5 1/2 c. flour 1/4 c. sugar 1 tsp. Im going to try it! perfectly moist and rises beautifully. Hi Jan, I dont think there would be any issues with that. 1) filling is too sweet. Your recipe is very similar. I would like to half the recipe since this year will only be our household. This recipe is the only one I could find with exact ingredients and clear cut instructions. I want to try making this recipe using dry yeast but wanted to see if anyone has tried this yet. I live in Texas and cannot find it anywhere. Can you please tell me if these nut rolls can be made ahead of time and frozen? Im wondering if perhaps they didnt get puffy enough. I am thinking 12 cups? The recipes are very similar- but I am going to use some of your ideas as my recipe does not melt the butter and I do not like working with the softened butter as it does not mix in the eggs well. Thankyou soo much for your help. Ive been using this recipe for 4 years and it has become a staple for the holidays. Steps to Make It. As Mom got older she began making them at Easter instead of Christmas. Hi Fred, I think that should work just fine! How do you think this would work with apricot filling, for apricot rolls. I wish my memory was better, The family members that made it are all gone and my mother just passed so I cant ask her. Knead dough on , Web Transfer the filled kolache onto a greased baking sheet. This is a great recipe that I have used for the last several years. I also make about 125 cabbage rolls (saramas) at a time using beef, pork & ham with rice, etc in the filling & use sour heads to wrap them in, which can be purchased up in our neck of the woods (Northern MN). My husbands grandmother used to make these every year for Christmas, but since she has passed away, we dont get them anymore. In fact, I had never heard of them until I met my Irish husband (he comes from eastern PA). Freeze well and are easy to make! Once you learn this step you can make anything with dough. Made the 8 but didnt brown on the bottom plus the sides blew out with filling what can I do?? Slovak Nut Roll Recipe. Roll like a jelly roll, starting on one of the long sides. Any suggestions? everything on this site that Ive tried has been amazing~ thank you! Can I make it ahead of time and freeze it or will it not be as good? Spread a teaspoon of apricot, more or less to your liking, along the center of each square. Thanks for letting me comment! Is there any way to save this URL as a file? Hi, (of course recipe has gone with her). Beat thoroughly until dough does not stick to hands. Combine flour, sugar and salt. I am trying to figure out what went wrong, I am wondering if I rolled the dough too thin or over stuffed? . Hi Trish, Anywhere thats warm and free from a draft. x 9-in. When I found this receipe it sounded so very close to my mothers but with one very big difference. Measure warm water in bowl; sprinkle yeast, stir until dissolved. do i just put the plastic wrap on the cookie sheets to make the rolls to raise. Id love to give to friends. It will always be a staple in my family for years to come! YUM! Mixed the walnut mixture and spread on dough. I can still hear the horror in my moms voice when she discovered this, and I can still see the small childs footprint in her otherwise risen and ready to bake nut roll.) Sometimes it happens and sometimes it doesnt. She also makes a poppyseed one. This was delicious. All my polish aunts also made the best nut roll. Place on greased pans, and let stand for approximately 4 hours to raise before baking. Roll up and place diagonally across a greased cookie sheet. Still taste good, but not as pretty as I remember or as yours look. Either way, Ive never come across these on any holiday tables before. Thank you for sharing and helping me to bring a memory to him! We have five generations of potica bakers in the family. Always happened with my grandmothers recipe too! In the filling you use honey. Can you help. Refriderate until ready to roll and fill. I have been searching for nut rolls that look like yours! Roll up jelly-roll style; pinch seam to seal. You made it very easy. MIMI, I loved my mothers poppy seed roll. You can cut this recipe in half to make only four rolls instead of eight. My grandmother used to make these all the time I especially loved the apricot roles. We also made the Kolachy filled cookies These continue to be something I make every Christmas. So glad to know that I am not the only family where this was called kolache! Cover and let rise until doubled, about 30 minutes., Bake at 350 for 30-35 minutes or until lightly browned. My mother in law has been making Kolache for years, and its the only Christmas sweet my husband will eat. Hi Margaret, Hmmmm I havent had that issue at all. I cant wait to bake them! hiI have these raising as I type this. And she learned from my German/Austrian Aunt who learned from her mother. Do you happen to have a good perogie recipe? Thank you for sharing..your recipes are awesome! Ive tried this recipe and the dough comes out perfect, they look just like the picture. Preview See Also: Apricot roll recipe slovak polish Show details Slovak Apricot Roll Recipe Share Recipes Anyone who grew up eating a version of this nutroll has a special nostalgia for the simple flavors that combine to make this wonderfully satisfying treat. Let them raise 3 hours Which isnt really a bad thing to have to do! I have used this dough with poppyseed, apricot and lekvar filling also. Thank you in advance for the information. As I recall, the one ingredient that was key was the evaporated milk used in the filling which seems to give it a creamy texture that most recipes dont call for. And I get more of the filing taste then dough. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Let me know how your experiment goes! Temperature at home, humidity outside, the flour itself, if your wet ingredients are measured exactly etc. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until golden brown. Glad to see others that know of the greatness that is a nut roll! Well I did not read the recipe all the way to the end when I started did not remember that there was a 3 hour rising time, well it is 10:00 pm so that wont work . I will try to address this next time and hopefully will get it right. I now live in the high-altitudes of Colorado. Dec 30, 2022 - Posts about Apricot Roll written by Sheena. Hi Sylvia, Different brands of butter use different amounts of salt, so by using unsalted butter and adding your own, you know exactly how much is being added to the recipe. I dont know, just enough to make it feel right thats pretty hard to emulate!!) Web Combine first 2 ingredients in - inch rope. A fond memory from the 50s for me! It should read when dough is ready to fill NOT dry :), My mother and I have used this recipe for poppyseed rolls. with granulated sugar. My family anxiously awaits my baking day. Can you use premade dough for this recipe? Hi Michael, It does not. The filling will come out on the ends if Im not careful but should I be adding something else to this so it wont run. Over the course of the next year I slowly eat them all up, and then its time to bake again! They are DELICIOUS!!!! Ive never done another filling; if you try one, let me know how it works out! This is a nice recipe, easy to assemble and follow through, nice smooth and flexible dough with which to work. Cover with a towel and let rise 1 hour. Enjoy! I made 1/3 of the recipe to fit in my bread machine, for the filling I used pecans as I am not a fan of walnuts. Im from Pittsburgh and another great addition to my nut rolls is a line of apricot preserves running down the beginning of the short side on top of nut mixture. 2. Its really moist and delicious! Dough can be rolled in an oblong shape and the walnut or fruit filling spread evenly, within a 1/2 inch or so of the edge. Web Slovak Nut Rolls Recipe | Allrecipes . The recipe I use calls for leaving it in the fridge for 8 hours or overnight. Thanks for the recipe. do you just use saran wrap and foil? Thanks again. It was quite a treat for her and brought back so many memories. The nut roll slices always had a place on my moms holiday tray. Also Apricot filling is also very delicious, You can use apricot preserves if you do ot like poppyseed or nut fillings. Sherry. Oh my gosh thats hysterical! (She is Slovak and called them nut rolls, though Ive heard her aunts refer to them as kolache.) I only made half the recipe, but had no rolls that burst. My grandma had a deep freezer chest in her basement, but it wasnt full of nut roll, haha! I didnt realize they were so synonymous with this region, but that makes me just plain giddy. Most common filling in the US is walnut (what my mom always made) but there are lots of other traditional fillings, including a very unusual tarragon potica! :). Combine milk mixture along with 3/4 cup oil and yeast in a large bowl. And now I am going to use your idea and melt my butter! I hope you enjoy the nut roll! This looks (and the recipe reflects the flavors of) my Babcia (Grandmothers) nut rolland it was always thought of as a Polish thing at Christmas. All my aunties, grandmother etc all passed away and now I have no one to ask! I too am from the Pittsburgh area and my mother was Croatian and a dairy farmer; her baked goods were legendary in our family and now that job is mine. Love these nut rolls! Add milk, eggs and yeast to flour mixture. DONT FORGET THE TEASPOON OF SUGAR. Beautifully browned, and no filling leakage. (By the way, my first grandchild was born on 1/19/16 Josephs first bday! My mother started using this small red nut grinder in the 1950s - I only use it to make these special holiday rolls, but keep it on my kitchen shelf where I see it everyday. Would I be able to mix the dough by hand? Bake 350 degrees F, about 10 minutes on greased baking sheet. I wonder if I had too much flour and think rise time too long. Absolutely love these. I wanted to comment on my first time making the nut rolls and the problem with them splitting during baking. I use dry yeast, in my dough & sour cream in both my dough & filling. This year I made apricot rolls, too, because my mother shouldnt eat nuts. I cant seem to find your video for them, cann you tell me where to look? It never seemed to reach that soft dough phase, but I was too worried about adding too much flour, so I stopped at the 9 cups. I may have to try it later this week. This is an old Slovak recipe. Intro Slovak Poppyseed, Apricot and Nut Bread (Orechovnik) Cooking with Love, Family Traditions 474 subscribers Subscribe 33 697 views 9 months ago These delicious filled breads are made to. In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. This is my go-to nut roll recipe and has been for years, and I hope Ive made it a little bit easier for you to tackle it. These are homemade so they are not going to be perfect. after filling the nut rolls, all i have to do is put plastic wrap on the cookie sheet. But eating the spillover is one of my favorite parts of baking them :), This looks like the Kolachi my mom made. This recipe is excellent. It will make it easier to achieve a 14x9 final rectangle. By the way this is a wonderful detailed recipe. How is it that I`ve never heard of a nut roll? And now its what I use! I am so glad I found this recipe! Jae. Everything was beautiful until I started the baking. Place the baking sheets in a draft-free area and allow to rise for 3 hours (the rolls will puff and swell but will not look huge).

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