Go Back
Croatian Nut Rol

Croatian Nut Roll (Kolachi)

Print Recipe Pin Recipe

Ingredients
  

  • Step 1 – Yeast Starter
  • ½ cup scalded milk cooled to lukewarm
  • 1 oz cake yeast
  • 1 tablespoon sugar
  • Step 2 – Dough Base
  • 6 cups all-purpose flour
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ pound cold butter
  • Step 3 – Wet Mix
  • 3 eggs
  • 8 oz sour cream
  • 1 teaspoon vanilla extract
  • Filling Choose One or Mix & Match
  • Walnut Filling
  • 1½ –2 lbs ground walnuts
  • 1½ cups sugar
  • ½ cup honey
  • 1 tsp vanilla
  • Scalded milk enough to make spreadable paste
  • Divide into 4
  • Poppy Seed Filling
  • 1 lb ground poppy seed
  • 1½ cups sugar
  • ½ cup honey
  • ½ lemon zested and juiced
  • Scalded milk to spread
  • Divide into 4
  • Apricot/Prune Filling
  • 1 can Solo apricot or prune filling
  • Divide into 4

Instructions
 

  • Make yeast starter: Mix scalded milk, yeast, and sugar. Let rise 10 minutes.
  • Make dry base: Combine flour, sugar, salt, and cut in cold butter until crumbly.
  • Mix wet ingredients: Whisk eggs, sour cream, vanilla. Add yeast mixture.
  • Form dough: Add wet mixture to dry; knead until smooth.
  • First rise: Place in oiled bowl, cover, and rise 2–2½ hours.
  • Divide: Punch down and divide dough into 4 parts.
  • Roll thin: Roll each piece to a 12×18-inch rectangle.
  • Fill: Spread with walnut, poppy seed, apricot, or prune filling.
  • Roll: Roll tightly from long side; place seam-side down in greased loaf pans.
  • Second rise: Let rise 1 hour.
  • Bake: Prick tops with toothpick; bake 50 minutes at 325°F.
  • Cool: Rest 15 minutes in pans, then cool completely on rack.
  • Slice and serve!