Requested by Lisa B
Dough
1/2 cup of milk warmed to 105 - 110 with 1/2 tsp sugar
1 fresh yeast cake (2 oz) finely crumbled
Add crumbled cake to warmed milk, wait for yeast to proof and expand
If using dry yeast instead, add 3 packs (not quick rise) to the warm milk/sugar
Combine -
4 Tbsp sugar (I use 5)
3 large eggs
1 cup sour cream
1 tsp salt
1 cup very soft butter
Add -
6 cups of flour
Easier to blend in butter using hands (I wear latex or nitrile gloves for mixing&kneading
Once blended, knead for 7 minutes
Add to bowl, cover loosely, let rise till doubled
Divide into six, keep covered as each piece is worked
Roll on lightly floured surface into rectangle
Spread 1 cup of nut mixture evenly, leave edge clean to seal, roll, pinch edges shut
Put two on cookie sheet, cover, let rise one hour, bake 350 for 30 minutes
Brush with milk when out of oven
Nut filling
1/4 cup butter
1 1/2 cup sugar ( 1 use 1 3/4)
1 cup milk
2 Tbsp honey
Heat the above mixture to blend and melt sugar, then add ...
2 pounds walnuts, (8 cups whole/pieces), ground fine
Stir to combine
I add 2 Tbsp maple syrup or omit honey and use 4 Tbsp but not in mom's original
Making another batch, this time two will be poppy seed. Used to make from scratch but buy Solo canned filling now.
Bolbalki!!!
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11 comments:
Thank you! I am going to try this. Merry Christmas!
Oh man, these look so good. I like the idea of poppyseed ones too.
My mother used to make this bread but I lost her recipe long ago. Thanks for printing this -- can't wait to try it!
Merry Christmas Marly: The recipe looks yummy as does the photo.
Catherine
Marly, those look so good! Enjoy every bite! Merry Christmas! Cherie in WI
Oh, Marly, God bless you for posting this recipe. It is similar to the one I have been using, but no refrigeration of the dough. Honestly, I bet I had 20 recipes for nut roll and every one I tried never was like my mom's. Just looking at the slice you showed, I know this is going to be the one I will make over and over. It just looks exactly like my mom's.
You wouldn't believe what happened to me yesterday. I made the nut roll dough (the old one, not your's) and put it in the refrigerator as the recipe calls. (I don't EVER remember my mom putting her dough in the frig.). In the afternoon I made the filling and something just didn't seem right about it. It had a very odd taste, almost like something that had been in plastic for a very long time. My husband and I both tasted it and agreed something didn't taste right. I should have stopped right then, but I didn't. I made them and cooked them anyway. After the first one cooled, I cut a piece. It was absolutely horrible. The dough part was okay, but the filling was yucky.
The only thing I found was that the bag of nuts had a July 2025 date on it. I guess it must have been that because I checked everything else and couldn't find anything else that was out of date. Don't think for one minute I wasn't pissed to have to throw those rolls out.
I bought new everything today at the store and will let you know how it comes out. I just know it is going to be delicious. Thank you again so very much. Merry Christmas with gratitude and love. Lisa B.
My mom used to make those too - I love them. She also made prune rolls. Years ago, you could buy what was called Lekvar (that's prune butter). It was sold in the deli area of the local grocery store. Those were my absolute favorite. I cannot find Solo prune filling anywhere around here (in rural Tennessee), but I have made them before and they too are delicious. Not as good as the ones I remember, but still delicious.
That looks delicious! I have no luck whatsoever with yeast recipes so I won't even try, but it sure looks good. My great-grandmother apparently used to make something similar using black walnuts from the trees in the woods at the edge of her south-central PA town, and also a plum one using Italian prune plums stewed down, from my great-grandfather's trees. Funny thing is, there's not a drop of Italian (or Polish, or Hungarian, as I've been told these rolls originated in both of those countries) blood in our family tree but instead is mostly German. I guess great-grandparents adopted recipes they learned...somewhere, but who knows from whom, since most of their neighbors were Mennonite or Brethren. Wouldn't it be wonderful to learn some of the lost family history.
My mom...and my sister...were the bakers of all things but, seeing this recipe, I don't believe they've made anything like this. Looks/sounds good.
It sounds yammie this recipe and first I was wondering what a yeast cake was,but then I knew it is fresh yeast.
Love trying recipes from other countries. Our daughter in law is Hungarian by birth but living for about 18 years in the Netherlands. I got some from her and from our friends in the UK.
Take care, Truus from Holland
My grandma used to make both versions. So much work...don't think anybody ever really appreciated just how much went into making them. Thank you for the memory and the recipe!
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