Side Pannel
Slovak Nut Roll
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Serves: 2 rolls
Slovak Nut Roll
- Recipe Submitted by maryjosh on 03/14/2018
Ingredients List
- Dough
- 1 tsp dry yeast 4 g
- 1/2 cup milk 125 ml
- 3 tbsp vanilla sugar
- 2 cups all-purpose flour 250 g
- 2 tsp baking powder 16 g
- 2 tbsp oil 10 ml + extra for brushing
- water as needed
- Filling
- 3 cups walnuts 300 g
- 3/4 cup sugar 150 g
- milk as needed
Directions
Add flour, baking powder, sugar, yeast, oil and milk to a bowl. Mix thoroughly with an electric mixer or by hand until a dough forms. Add a little bit of water until the dough no longer sticks to the bowl. (1 tablespoon at a time).
Dust a bowl with flour and put your dough into the floured bowl. Cover with clingfilm and leave to rise for 2 hours.
Grind the walnuts. Add the ground walnuts to a bowl and mix with sugar and add enough milk until you reach a thick, spreadable consistency. Cover and set aside.
Take the dough out of the bowl after 2 hours and place it on a floured works surface. Flatten the dough with your hands. Brush the dough with oil.
Fold the dough over, flatten it again and brush with some more oil.
Fold it over again and knead it for a bit till all of the oil is fully incorporated into the dough.
At this point you can divide the dough into two equal pieces to create two small orechovnik's or make one big one.
Take (one of the piece of) the dough and create a rectangle. Roll out the dough. Flatten it into a big sheet. (Make sure the width of the dough will fit on your baking tray).
Take the walnut filling and spread it onto the dough, make sure the entire dough has filling on it within about half an inch (1 cm) of the edges. With the long side in front of you, start rolling up the dough, make sure you roll it thight and tuck in and seal the edges.
Transfer the orechovnik to a baking tray lined with parchment paper, make sure the seam is on the bottom. Brush with oil and set aside for another 30 minutes.
In the meantime preheat the oven to 400°F/200°C.
When the 30 minutes are up, put the orechovnik in the oven and bake for less than 30 minutes, until a deep golden color. If needed turn down the heat a little once they start to turn a light golden color. When done, take the orechovnik out of the oven and brush with oil. This will soften the crust. Let cool. Cut the nut roll crosswise into slices to serve.
Dust a bowl with flour and put your dough into the floured bowl. Cover with clingfilm and leave to rise for 2 hours.
Grind the walnuts. Add the ground walnuts to a bowl and mix with sugar and add enough milk until you reach a thick, spreadable consistency. Cover and set aside.
Take the dough out of the bowl after 2 hours and place it on a floured works surface. Flatten the dough with your hands. Brush the dough with oil.
Fold the dough over, flatten it again and brush with some more oil.
Fold it over again and knead it for a bit till all of the oil is fully incorporated into the dough.
At this point you can divide the dough into two equal pieces to create two small orechovnik's or make one big one.
Take (one of the piece of) the dough and create a rectangle. Roll out the dough. Flatten it into a big sheet. (Make sure the width of the dough will fit on your baking tray).
Take the walnut filling and spread it onto the dough, make sure the entire dough has filling on it within about half an inch (1 cm) of the edges. With the long side in front of you, start rolling up the dough, make sure you roll it thight and tuck in and seal the edges.
Transfer the orechovnik to a baking tray lined with parchment paper, make sure the seam is on the bottom. Brush with oil and set aside for another 30 minutes.
In the meantime preheat the oven to 400°F/200°C.
When the 30 minutes are up, put the orechovnik in the oven and bake for less than 30 minutes, until a deep golden color. If needed turn down the heat a little once they start to turn a light golden color. When done, take the orechovnik out of the oven and brush with oil. This will soften the crust. Let cool. Cut the nut roll crosswise into slices to serve.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
