Nut Roll Recipes Walnut Slovak

Kolache: A Slovakian Walnut Roll Bakes and Blunders

WEBNov 21, 2019 · In the bowl of a stand mixer with a dough hook, combine the milk, water, butter, egg, yeast, and sugar. Add most of the flour, then …

Rating: 4.8/5(24)
1. Place the milk in a small saucepan and scald over medium heat. Do not let the milk simmer or boil. Once scalded, remove from heat to cool to 115℉ before continuing.
2. In the bowl of a stand mixer with a dough hook, combine the milk, water, butter, egg, yeast, and sugar. Add most of the flour, then add the salt. Beat on a low speed for 2- 3 minutes to combine, then knead on medium- high for 5- 7 minutes.
3. Turn the dough out onto a lightly floured surface and cover with cling wrap. Let it rest for 10 minutes. Finish kneading the dough by hand until smooth and elastic.
4. Place dough in a greased bowl, turning to coat, and allow to rise in a warm, draft free location for about 1- 2 hours, or until doubled in size.

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Nut Roll Recipe Slovak Nut Roll Savoring The Good®

WEBDec 8, 2020 · How to make nut roll dough: In the bowl of a stand mixer, add the milk and sprinkle with the yeast and sugar. Allow bubbles to …

Rating: 4.8/5(43)
1. In the bowl of a stand mixer, add the milk and sprinkle with the yeast and sugar. Allow bubbles to form. It should take about 10 minutes.
2. Melt the butter in a medium saucepan over medium heat.

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Slovak Kolache Recipe (Slovakian Walnut Roll) (2024) DWELL by …

WEBMay 19, 2022 · Make the Slovak Kolache. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm milk. Using a stand mixer with a dough hook attachment, …

Rating: 5/5(3)

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Nut Roll Recipe Brown Eyed Baker

WEBDec 20, 2017 · Also, our nut mixture is 1 pound (though I use two) of walnuts ground (I just run mine through a nut mill), 1 1/2 cups sugar, 2 …

Rating: 4.5/5(334)
1. Make the Dough: Dissolve 1 teaspoon sugar into the ½ cup warm water (if using fresh cake yeast, the water temperature should be between 90 to 95 degrees F; if using active dry yeast, the water temperature should be 120 to 130 degrees F). Crumble the fresh yeast or sprinkle the active dry yeast and stir to combine. Let sit for 5 to 10 minutes, or until foaming.
2. In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes. Switch to the dough hook, reduce the mixer speed to low, and add the flour a little at a time, until the dough does not feel sticky but is still soft and supple. Continue kneading until the dough does not stick to the sides of the bowl. Cover with a damp dish towel while you prepare the filling.
3. Make the Filling: In a large bowl, combine all of the ingredients for the filling, stirring well to ensure that it is completely mixed and all of the ingredients are incorporated.
4. Assemble the Nut Roll: Line four baking sheets with parchment paper or silicone baking mats. Divide the dough into eight pieces. On a clean work surface and one at a time, roll each piece out into a 9x14-inch rectangle, using flour if necessary to keep from sticking. Spread one-eighth 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. Repeat with all eight pieces of dough. 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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