Hungarian Kolache Nut Roll Recipe

Ingredients for Hungarian Kolache Nut Roll

• 1 cup warm water (105-115°F)
• Dry Yeast
• 1/2 cup granulated sugar + 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• Butter
• 2 large eggs
• 1 cup sour cream
• Walnuts
• Evaporated Milk
• Breadcrumbs
• Vanilla

How to Make Hungarian Kolache Nut Roll

1. In a large bowl, dissolve 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar in 1 cup warm water (105-115°F). Let stand for 5-10 minutes until foamy.
2. In a separate large bowl, whisk together 4 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon salt.
3. Add 2 large eggs, 1/2 cup melted unsalted butter, and 1 cup sour cream to the dry ingredients.
4. Gradually add the activated yeast mixture to the wet ingredients, mixing until just combined.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the dough and divide it into 4 equal portions.
8. On a lightly floured surface, roll each portion into a 14 x 12 inch rectangle.
9. Spread 1/4 of the nut filling (recipe below) evenly over each rectangle, leaving a 1-inch border on all sides.
10. Starting from the 12-inch side, tightly roll up each rectangle like a jelly roll.
11. Pinch the seams to seal and tuck the ends underneath.
12. Place the rolls seam-side down on a baking sheet lined with parchment paper. Allow enough space between rolls.
13. Cover loosely with a clean kitchen towel and let rise for another 30-45 minutes, or until almost doubled.
14. Preheat oven to 325°F (160°C).
15. Bake for 30-35 minutes, or until golden brown.
16. Remove from oven and let cool on a wire rack before serving. Can be frozen for later enjoyment.