KOLACHE ROLL RECIPE RECIPES

Name: Hungarian Kolache (Nut Roll)
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 rolls
Ingredients: 1/4 cup warm water; 2 (1/4 ounce) packages dry yeast (not rapid rise); 1 teaspoon sugar; 6 1/2 cups flour; 3 tablespoons sugar; 1 teaspoon salt; 1 cup butter, melted and cooled; 3 eggs, slightly beaten; 1 cup sour cream; 1 lb walnuts, ground fine; 1 1/4 cups sugar; 1 (12 ounce) can evaporated milk; 1 cup breadcrumbs; 1 teaspoon vanilla

HUNGARIAN KOLACHE (NUT ROLL) RECIPE - FOOD.COM

Hungarian Kolache (Nut Roll) Recipe - Food.com image

I have been making this recipe for many years. Have given it to many of my friends who also make it. They have no problems with this recipe. Easy and good.

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 4 rolls

Number Of Ingredients 14

Ingredients

1/4 cup warm water
2 (1/4 ounce) packages dry yeast (not rapid rise)
1 teaspoon sugar
6 1/2 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup butter, melted and cooled
3 eggs, slightly beaten
1 cup sour cream
1 lb walnuts, ground fine
1 1/4 cups sugar
1 (12 ounce) can evaporated milk
1 cup breadcrumbs
1 teaspoon vanilla

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.

Nutrition Facts : Calories 2582.8, FatContent 145.8, SaturatedFatContent 49.3, CholesterolContent 330.6, SodiumContent 1287.5, CarbohydrateContent 275.8, FiberContent 15.1, SugarContent 78.7, ProteinContent 56

CABINKAT'S SWEET KOLACHÉ NUT ROLL RECIPE - FOOD.COM

Cabinkat's Sweet Kolaché Nut Roll Recipe - Food.com image

I begged my Tanté Enna for years for this recipe, she finally gave it to me on her 93rd birthday, the year before she passed away. We had always had this for a traditional Christmas morning nut roll to have with our coffee. It took me a couple of years to get right, but I finally perfected it when I let the yeast sit too long. Now, I am the Kolaché baker of the family and Mom just enjoys them.

Total Time 1 hours 55 minutes

Prep Time 1 hours 30 minutes

Cook Time 25 minutes

Yield 2 Large Loaves, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (4 1/2 teaspoon) packages dry yeast
1 cup water, lukewarm (110 )
1 cup butter or 1 cup margarine, melted
1 teaspoon salt
2 egg yolks, lightly beaten
1 cup granulated sugar
2 tablespoons granulated sugar
4 cups all-purpose flour
4 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1 (16 ounce) bag walnuts, chopped fine

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).

Nutrition Facts : Calories 1896.5, FatContent 123.7, SaturatedFatContent 37.1, CholesterolContent 216.4, SodiumContent 977.5, CarbohydrateContent 172.1, FiberContent 13.3, SugarContent 60.1, ProteinContent 39

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