Croatian Nut Roll (Kolachi) – Grandma’s Old-Fashioned Method

There are certain recipes that don’t just live on paper — they live in families. Passed down through handwritten cards, memories of watching grandmothers bake, and holiday gatherings that smelled like yeast, walnuts, and warm bread. For so many Croatian, Serbian, Hungarian, Polish, and Eastern European families, nut kolachi is one of those recipes.

I can still remember watching the older women in my family make kolachi in huge batches for church festivals, weddings, holidays, and especially the fall Octoberfest gatherings at the Croatian Home. Their hands moved with a rhythm that only comes from generations of practice: mixing, kneading, rolling dough so thin you could almost see through it, and smoothing out that sweet walnut filling before carefully rolling it into long, tight logs.

But the part that always fascinated me most was how they baked them—not out on cookie sheets the way many modern nut roll recipes suggest, but in long loaf pans. My grandmother always said they rose higher, stayed uniform, and sliced beautifully for sharing. And she was right. The method produces the most even, gorgeous spirals every single time.

Recently, I made several loaves for an Octoberfest event at our local Croatian Home, just like she used to. As those long, golden rolls cooled on the counter, I couldn’t help but think: some traditions deserve to be kept alive exactly as they were taught to us.

So today, I’m sharing my Grandma’s full nut roll recipe — the real, old-fashioned version using cake yeast, a tender enriched dough, and your choice of walnut, poppy seed, apricot, or prune filling.

If you love heritage bakes like this, you might also enjoy my Scottish Shortbread or Cherry Blossom Cookies — both have that same traditional, homemade feel that brings back memories.

Let’s keep this beautiful tradition alive.

2. Why You’ll Love This Recipe

This is the traditional Croatian method — no shortcuts, no canned dough.
Cake yeast gives unmatched flavor and tender texture.
Loaf pan baking means even rising and picture-perfect slices.
Makes four large nut rolls, ideal for gifting or serving at holidays.
Choose your filling: walnut, poppy seed, prune, or apricot.
Rich, soft dough that rolls beautifully thin.
Perfect for holidays, weddings, church events, and cultural celebrations.

3. Ingredients Section

Dough Ingredients

½ cup scalded milk (cooled to lukewarm)
1 oz cake yeast
1 tablespoon sugar

(This is Step 1: your yeast starter.)

Dry Base (Step 2)

6 cups all-purpose flour
½ cup sugar
½ teaspoon salt
½ pound (2 sticks) butter, cold

Wet Mix (Step 3)

3 eggs
8 oz sour cream
1 teaspoon vanilla extract

Filling Options

Traditional Walnut Filling

1½–2 pounds ground walnuts
1½ cups sugar
½ cup honey
1 teaspoon vanilla
Scalded milk — enough to make a spreadable paste
(Divide into 4 equal portions)

Poppy Seed Filling

1 pound ground poppy seed
1½ cups sugar
½ cup honey
Zest + juice of ½ lemon
Scalded milk — until spreadable
(Divide into 4 equal portions)

Apricot or Prune Filling

Use canned Solo filling for convenience (traditional and delicious)

Tips for Choosing the Best Ingredients

Cake Yeast vs. Dry Yeast:
Cake yeast gives superior rise, flavor, and softness — old-school bakers swear by it.
Butter:
Cold butter “cut in” like pie crust gives the dough its delicate flakiness.
Walnuts:
Freshly ground walnuts taste sweeter and smoother than pre-ground.
Sour Cream:
Adds richness and keeps the dough tender for days.

Dietary Modifications

Vegetarian: Naturally vegetarian.
Dairy-Free: Substitute plant butter + coconut milk in filling, though flavor will differ.
Lower Sugar: Reduce sugar in filling by ¼ cup and increase honey.

4. Step-by-Step Instructions

⭐ Step 1 — Make Yeast Starter

Mix together:

½ cup lukewarm scalded milk
1 oz cake yeast
1 tablespoon sugar

Let sit for 10 minutes until foamy.

⭐ Step 2 — Make Dough Base

In a large bowl, mix:

6 cups flour
½ cup sugar
½ teaspoon salt
½ lb cold butter

Cut in the butter like making pie crust — small pea-sized crumbs are perfect.

⭐ Step 3 — Add Wet Ingredients

Whisk together:

3 eggs
8 oz sour cream
1 teaspoon vanilla

Add yeast mixture, then add everything to the flour/butter mixture.
Knead until smooth, soft, and elastic.

Place dough in an oiled bowl, cover, and let rise 2 to 2½ hours or until doubled.

⭐ Step 4 — Shape the Nut Rolls

Punch down dough and divide into 4 equal parts.

Roll each section into a 12×18-inch rectangle.

Spread with one portion of your chosen filling.

VERY IMPORTANT TRADITIONAL TIP:

Roll the dough thin!
Thin layers = beautiful spirals.

Roll tightly from the long edge.

Place seam-side down into greased long loaf pans (Grandma’s method!).

Let rise 1 hour.

Prick tops gently with a toothpick to prevent bubbles.

⭐ Step 5 — Bake

Bake at 325°F for 50 minutes.

Let cool in pans 15 minutes before removing to a wire rack.

Cool completely before slicing.

5. Expert Tips & Troubleshooting

⭐ My rolls cracked on the top

Usually caused by under-proofing. Let the second rise go the full hour.

⭐ Dough keeps shrinking when rolling

Let it rest 5–10 minutes to relax gluten.

⭐ Filling leaked out

Either:

Dough was rolled too thick
Roll wasn’t seam-side down
Overfilled

⭐ Bread is dry

Add slightly more milk to the filling next time.

⭐ Rolls didn’t rise much

Cake yeast wasn’t fresh or milk was too hot.

6. Variations & Add-Ins

Add cinnamon to the walnut filling
Mix walnut + poppy seed for a hybrid roll
Use orange zest instead of lemon for a warmer flavor
Brush tops with honey butter after baking
Sprinkle with powdered sugar before serving

7. Serving Suggestions

Nut kolachi is perfect for:

Christmas morning
Easter
Octoberfest gatherings
Weddings and showers
Church bake sales
Coffee and tea trays

Serve with:

Hot tea
Dark roast coffee
A small dish of sour cream (traditional in some families!)

For another classic, nostalgic dessert pairing, try my Scottish Shortbread. The buttery crunch pairs beautifully with the tender, swirl-filled nut roll.

8. Storage, Freezer, and Make-Ahead

Room Temperature

Wrap tightly; keeps 5–7 days.

Refrigerator

Keeps 10–12 days.

Freezer

Freeze whole rolls or slices up to 3 months.

Make Ahead

Dough can be made the night before and refrigerated.

9. FAQs (Google-Style)

Q: What is the difference between kolachi, povitica, and nut roll?
They are regional variations of similar sweet rolled breads. Techniques + fillings vary.

Q: Can I use dry yeast instead of cake yeast?
Yes — use 2 packets (4½ tsp), but cake yeast gives a more traditional flavor.

Q: Why bake in loaf pans?
Better rise, more uniform shape, and easier slicing — just like Grandma made.

Q: Can I double the recipe?
Yes — but use a very large mixing bowl.

⭐ Conclusion

There’s something truly special about keeping recipes like this alive — the ones our grandmothers made with practiced hands and a calm confidence that only comes from years of tradition. Croatian nut roll isn’t just a dessert; it’s a connection to family, heritage, and the warmth of holiday kitchens filled with the smell of yeast and walnuts.

If you make this recipe, I’d love to hear how it turned out — leave a comment, share a story about your family’s version, or give the recipe a star rating. And don’t forget to save this to Pinterest, especially if you bake nut rolls every holiday season.