My son-in-law is Croation and his grandmother made nut rolls for his family. That recipe is a family secret and he wont share it with me or anyone else. I can appreciate that because I am the holder of a family cheesecake recipe that came from the Old Country and my daughter forbids me to share that one.
I am a nut roll lover from way back and my feeling is that you can't use too much nut filling for my taste. I love the sweet nutty flavor along with the sweet bread all rolled into one. So many recipes turn out dry but not this one.
This recipes was given to me by a lady who was from the same area as my son-in-law's grandmother and was famous for her nut rolls. When I first met her, she was already getting frail but she still made her nut rolls for Easter. I'm so glad she shared this recipe before she was taken to her reward. Since she had no children, It is my pleasure to see that the recipe is not lost to Old World Baking Enthusiasts.
- 1-1/2 C. milk
- 1/2 C. Sugar
- 1 Small cake yeast
- 1/2 C. Butter
- 4 Eggs
- 6 C. Flour
- 1-1/2 tsp. salt
Scald milk, cool, add sugar, mix until sugar is disolved. Add yeast to 1 cup of this mixture and let stand until bubbly. Add butter, beaten eggs and yeast mixture to remaining milk. Add flour (1 C. at a time). Cover and rise in warm area. Roll out to 1/4 inch thick and brush with melted butter.
- 2 C. Nuts ground
- 1/2 C. Butter
- 1/4 C. Sugar
- 1/2 C milk
- 2 egg yolks
Filling: Mix ingredients and cook over low heat for 5 minutes. Cool before spooning over dough.
Spread filling and roll up. Rise again until double. Bake 350 deg. 45 min.
You can double this recipe and make 5 or 6 small loaves in bread pans.
This dough recipe would be great with different fillings.
My personal liking is the ones that are filled with apricot.
The other that so man people favor is poppy seed filling
© 2009 Laura L Scotty