RUSSIAN KOLACHI (NUT ROLLS) - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 14
Steps:
- "Add yeast to milk and water. Mix with 3 cups of the flour. Let stand 1/2 hour. Add the remainder of the flour, eggs, sugar, butter, and salt. Knead until elastic. Let rise 2 hours until doubled in bulk. Heat the ingredients for the filling together, blend well and let cool. When dough is through rising, divide into 5 or 6 equal parts. Let rest 15 minutes on floured board. Roll out in long pieces, as if for jelly roll. Fill with the filling and roll up, Put on greased cookie sheets, seam side down (2-3 per pan); tuck ends under to seal. Let rise again, about 25 minutes. Bake at 350 F for 25 minutes or until golden brown. NOTES : Nuts should be very finely ground. My mother used to use a meat grinder to grind them. I use a food processor. Posted to MC-Recipe Digest V1 #962 by shade
on Dec 22, 1997"
Nutrition Facts : Calories 14040 calories, FatContent 626.01799011917 g, CarbohydrateContent 1939.45480454207 g, CholesterolContent 1615.00127574432 mg, FiberContent 74.0820005989075 g, ProteinContent 229.114314345966 g, SaturatedFatContent 270.926378615973 g, ServingSize 1 1 Serving (3400g), SodiumContent 2945.43860385454 mg, SugarContent 1865.37280394316 g, TransFatContent 42.8795598310521 g
CABINKAT'S SWEET KOLACHÉ NUT ROLL RECIPE - FOOD.COM
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
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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- Add in yeast to lowfat milk and water. Mix with 3 c. of the flour. Let stand 1/2 hour. Add in the remainder of the flour, Large eggs, sugar, butter, and salt. Knead till elastic. Let rise 2 hrs till doubled in bulk. Heat the ingredients for the filling together, blend well and let cold. When dough is through rising, divide into 5 or possibly 6 equal parts. Let rest 15 min on floured board. Roll out in long pcs, as if for jelly roll. Fill with the filling and roll up, Put on greased cookie sheets, seam side down (2-3 per pan); tuck ends under to seal. Let rise again, about 25 min. Bake at 350 F for 25 min or possibly till golden. NOTES : Nuts should be very finely grnd. My mother used to use a meat grinder to grind them. I use a food processor.
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