Cabinkats Sweet Kolaché Nut Roll Food

CABINKAT'S SWEET KOLACHé NUT ROLL

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).

WALNUT ROLL PASTRY

Steps:

• Dough Mixing and First Rise
• Scald the milk in a pan on the stove or in a glass bowl in the microwave, bringing it up to 180°F.
• Cut the butter in pieces and add it to the milk to melt the butter and cool the milk. Then add the sugar, half-egg, and salt.
• In a large bowl or stand mixer, whisk together the ground nutmeg, instant yeast, and flour (start with the smaller amount). You can add the reserved flour if needed, but only if your dough is very damp and sticky.
• Combine the wet and dry ingredients and mix until the dough comes together and is smooth.
• Cover the bowl and let the dough rise somewhere warm, in a lit oven or on a raisenne dough riser for 1½-2 hours. The dough should double in size.
• FIlling Prep
• While the dough is rising, grind the walnuts and sugar in a food processor. Add the cinnamon afterward, so it doesn't poof through the seams of your food processor. Do not add the butter. If you don't have a food processor, you can put in the nuts in a ziploc bag and smash them with a rolling pin.
• Melt the butter in a glass bowl on low power in the microwave.
• Pastry Shaping
• Prep a baking sheet with parchment paper.
• When the dough has doubled, scrape it out of the bowl onto a lightly floured surface.
• Roll it into a square that's roughly 12" x 12" and 1/4" thick. Before topping the dough, make sure you can slide it around the countertop. Flour and flip the dough if you can't.
• Brush on the melted butter, leaving a 1/2" strip at the top side free of butter to later seal the roll. If it seems like you have too much butter, hold some back and drizzle it on after you've added the absorbent nuts-sugar-cinnamon.
• Spread all the nut mixture on the butter as evenly as possible.
• Roll the dough toward the bare strip and rest it briefly on the seam.
• Lift the roll of dough, gently stretch it a bit lengthwise, and place it on the baking sheet, seam down.
• Cover the dough with plastic wrap or a damp towel and let rise in a warm place about 1 hour.
• Baking
• Preheat your oven to 350°F for about 15 minutes.
• Just before putting the pastry in the oven, brush the dough with the reserved beaten egg.
• Bake for 45 minutes. Rotate the baking sheet if needed for even browning.
• Let the walnut roll cool on a rack at least 20 minutes before serving.

ROMANIAN NUT ROLL (KIFLA)

Steps:

• Mix ingredients for filling, set aside.
• In another bowl, mix yeast, milk, 1 teaspoon sugar, and vanilla together and set aside for about 10 minutes.
• In a third bowl, mix flour and 1/2 cup sugar. Cut in butter until mixture resembles course crumbs.
• Add eggs, salt and sour cream, then add yeast mixture, mix and knead well until dough is shiny (about 15 minutes).
• Divide into 4 balls. Roll out each ball to about 9" x 13" and spoon 1/4 of the nut filling over each.
• Starting at the narrow end, roll dough into a loaf. Pinch the ends and fold them under. With the seam side down, let loaves rise in greased pan for 2 hours.
• Brush with beaten egg and bake at 350 for 35 to 40 minutes.

HUNGARIAN KOLACHE (NUT ROLL)

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.

SWEET KOLACHE RECIPE

Steps:

• Prepare Fillings and topping desired and set aside until ready to use.
• For Posypka Topping mix all ingredients together until mixture resembles coarse meal.
• For Poppyseed Filling Combine poppyseeds, sugar and milk, and cook over medium heat until mixture begins to thicken.
• Add butter, then flour which has been dissolved in a little bit of water.
• Cook, stirring constantly until poppyseed is done, at least 30 minutes.
• Allow to cool before use.
• Leftover filling can be frozen.
• For Cabbage Filling Fry the cabbage in the butter until soft.
• Add the salt, black pepper, sugar and flour, and fry until golden brown, being careful not to burn.
• For Prune Filling Place the prunes in a bowl and cover them completely with boiling water.
• Let them sit overnight (or at least 6 hours) to rehydrate.
• Drain the liquid off and mash prunes thoroughly with a fork or run them through a food processor.
• Add the cinnamon, sugar, and lemon zest.
• Mix thoroughly.
• Fills 24 kolaches.
• For Apricot Filling Cook a 10 ounce package of dried apricots slowly in enough water to cover until fruit is soft and water is cooked out.
• Do not cover or fruit turns dark.
• Add 1 1/2 cups sugar or more to taste and mash with a potato masher until well blended.
• Filling for about 2 dozen kolaches.
• For Cottage Cheese Filling Mix all ingredients together until blended.
• If cheese is too moist, add very finely rolled crackers, about 10 or 12 to absorb liquid.
• If using country-style cottage cheese, cream cheese can be omitted or used for added flavor, according to taste.
• If using cottage cheese as a filling, be sure to enclose cheese in the dough.
• Spread dough balls out, place cheese in the middle and pinch all sides together to seal completely.
• Place sealed side down on the greased pan and butter the pastry.
• Let rise until light, sprinkle with topping and bake.
• For cream Cheese Filling Soften the cream cheese.
• Beat remaining ingredients together with cream cheese in a medium-sized bowl.
• Filling for about 2 dozen kolaches.
• To Make Dough And assemble Kolaches Dissolve yeast in the 1/2 cup warm water in a tall glass, sprinkle with 1 teaspoon sugar and set aside to proof.
• In a large bowl, cream sugar and butter, add egg yolks and salt and mix well.
• Add the dissolved yeast, 1 cup of the flour and mix slowly with an electric mixer.
• Add the milk and continue adding as much of the remaining flour as you can mix in with a wooden spoon.
• Knead in enough of the remaining flour to make a moderately soft dough.
• Continue kneading until smooth and elastic, about 5 minutes.
• Place dough in a greased bowl, turn once to grease surface.
• Cover and let rise until doubled in bulk, about 1 to 1 1/2 hours.
• Punch dough down and turn out onto lightly floured surface.
• Pinch off egg size portions and roll into a ball using the palm of your hands in circular motion.
• Place about 1 inch apart on greased pans.
• Brush kolaches with melted butter, cover with a cloth and let rise until light, about 1 hour.
• Use your fingers to make an indentation in each ball and fill each opening with about 1 tablespoon of filling.
• Sprinkle with posypka topping (optional) and let rise again for 20 minutes.
• Bake in a preheated 425ºF oven for about 10-15 minutes.
• Brush kolaches with melted butter as they come out of the oven.

HUNGARIAN NUT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.