Hungarian Nut Roll Kolache Food

HUNGARIAN NUT ROLLS

Steps:

• Dough: Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.
• Prepare filling by mixing together nuts and sugar and then add vanilla. Fold in beaten egg whites.
• Use 1 to 1 ¼ cups filling per roll.
• Roll out each ball into rectangle 1/8 to ¼ inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within ½ inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for 3 hours. Brush top with beaten egg. Bake at 325°F for 1 hour.

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.

HUNGARIAN NUT ROLLS

Steps:

• 1. Instructions for making nut filling: Combine all ingredients except the butter. Add the melted butter and mix well. Heat mixture in large saucepan until the ingredients blend well and thicken slightly. Spread on rolled dough after the filling mixture has cooled. This makes more filling than enough filling for the Hungarian Nut Rolls. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe-use your own imagination!
• 2. Instructions for making dough: Dissolve yeast in warm milk (105-115 degrees F.). Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into 4 or 6 parts depending on length of nut roll wanted. Roll about ¼ inch thick, spread with nut filling and roll up jellyroll fashion. Let rise for 1 hour, or doubled in size. Bake in 350° oven for 30 to 40 minutes. Makes 4 large or 6 medium rolls
• 3. Instructions for making optional icing: Combine icing ingredients; drizzle over loaves.

NUT ROLLS (KOLACHI/KOLACS/BEIGLI)

Steps:

• 1. In small saucepan heat milk, add margarine, sugar and salt. Stir til melted. Add sour cream. Stir well.
• 2. Cool to nearly room temperature.
• 3. Mix the dry yeast and warm water and let proof about 10 minutes.
• 3. You may use a 14 cup food processor (OR knead by hand until dough comes off yours hands. and it is smooth).
• 4. If using a processor, place the 5 cups of flour in the bowl. Add the room temperature egg(s),
• 5. Add in the proofed yeast and the cooled milk mixture.
• 6. Process for about 2 minutes or until dough appears smooth and is pulled away from sides of bowl. If kneading, knead until smooth. Dough should not be heavy. If too heavy while kneading, add a little warm milk at a time.; nor should it be sticky.
• 7. Place in lightly oiled bowl, Turn once. Cover with damp cloth and let rise until when two fingers inserted in the dough retain the markings after 5 minutes.
• 8. Empty bowl on lightly floured surface. Divide evenly into 4 portions. Flatten out each portion and shape into a ball. Cover with cloth and plastic. Let rise about 1/2 hour to allow the gluten to relax.
• 9. Roll out each ball to approximately 12 x 15 inches. Fill to within 1/2" around with about 1 1/4 cup of your filling. Starting at the top (shorter side) roll up and pinch edges and ends.
• 10. Place seam side down onto a 12 x 17 inch cookie sheet preferably lined with parchment paper or use a non-stick spray. Place rolls evenly spaced.
• 11. Cover and let raise about 1 hour. Brush with egg wash evenly.
• 12. Place in preheated 350 degree oven, middle rack. Bake 40-45 minutes or until nicely browned.
• 13. Cool in pan.
• 14. Remove rolls by holding end of the parchment and pulling off onto a flat surface doing so carefully.
• NUT FILLING:.
• In a large saucepot add 2 cups milk, 2 sticks margarine and 2 cups granulated sugar. Allow margarine to melt. Add 2 lbs. finely ground walnuts and the zest from one lemon. Mix well. If too thick to spread add a little more milk until the filling becomes easily spreadable. You may have some nut filling left over. It can be frozen or used when make filled cookies.

AUNT BETTY'S HUNGARIAN NUT ROLL

Steps:

• Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
• Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
• Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
• While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
• Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
• Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
• Bake in the preheated oven until golden, about 45 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.