Kitchen and MORE! NUT ROLLS AKA KOLACHI
Beat at medium speed until combined. Take the short pastry out of the fridge and roll the dough into a 10x20-inch (25x50cm) rectangle on a lightly floured surface. The dough should be about 0.2 inches (1/2 cm) thick. Spread the hazelnut filling onto the dough and distribute it evenly.
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Let sit for 5 to 10 minutes, or until foaming. In the bowl of a stand mixer using the paddle attachment, beat the eggs on medium speed until combined, about 1 minute. Add the sour cream, melted butter, sugar, vanilla, salt and the softened yeast. Mix on medium speed until smooth and well-combined, about 2 to 3 minutes.
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STEP 1: Start by measuring and preparing all the ingredients in the recipe. STEP 2: Take 1/2 cup of warm water from the measured ingredients and dissolve all the honey in it. Combine about 2/3 cup of flour with the active yeast. Whisk the flour mixture with the sweetened water to form a semi-thick dough with no lumps.
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Assembling the Walnut Rolls: Pre-heat the oven to 375F. Move the oven rack one setting higher than the center. Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough.
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To make the dough, in the bowl of a stand mixer, add the milk and sprinkle with the yeast and sugar. Allow bubbles to form. It should take about 10 minutes. Add the softened butter, sour cream, eggs, 4 cups of flour and salt. Using a dough hook, mix on low speed until a dough is just beginning to form, 1-2 minutes.
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Spread the filling onto the dough, avoiding the edges. Roll up the pastries, starting at one of the long ends. Make sure to tuck the ends of the roll under it. (that will prevent the filling from leaking out). Brush the rolls with egg whites. Place nut rolls on a pan lined with baking paper.
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Instructions. Mix 2 cups flour, sugar, salt and undissolved yeast in a large mixing bowl. Combine sour cream, water and butter; heat to between 120° to 130°F. (Note: butter may not melt completely). Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer. Add eggs and 1 cup flour.
Nut Roll Recipe From The Horse`s Mouth
Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely. Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges.
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Instructions. Line (with parchment paper or aluminum foil) and grease a standard 9"x13" baking pan. Spread half of the 10 oz. salted peanuts into the bottom of the pan. Using a double boiler or microwave on 50% power, melt the10 oz. pkg caramel baking chips (not caramel baking bits) and 2 ½ Tablespoons unsalted butter.
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When all four rolls are on the baking sheet, cover loosely and place in a warm area and allow to rise for 30 minutes. Preheat the oven to 350 degrees F. Bake the nut rolls for 30 to 40 minutes until golden brown. Remove from the oven and allow to cool on a wire rack.
Homemade Salted Nut Rolls My Farmhouse Table
Make the dough: In the bowl of a stand mixer, add the yeast, milk, sugar, salt, butter, sour cream, eggs, and 3 cups of flour. Mix on low speed until a dough is just beginning to form, 3-4 minutes.
Old Fashioned Nut Roll Recipe
Make the Dough. Gather the ingredients. In a large saucepan (or in a microwave-safe bowl), bring sour cream to a boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt. Cool to between 120 F to 130 F on an instant-read thermometer .
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Easy OneRise Sour Cream Nut Roll Recipe
Instructions. Start by making the dough: Add 1/4 cup of warmed milk to yeast with a pinch of sugar and set aside to rise. In a separate bowl, beat eggs and add 1/2 cup sugar. Add butter. Blend well. Sift flour, salt, and baking soda and slowly add to the eggs. Add 3/4 cup of cold milk. Mix and add yeast mixture, forming the dough.
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Layer a large baking sheet with parchment paper and lay the nut roll on top. Repeat the process with the remaining dough and filling and place the second roll on the baking sheet about 5 inches away from each other. Cover loosely with a tea towel and allow to rise for another 40 minutes. Meanwhile preheat tour oven to 350 "F.
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Smear on some filling. Roll and shape into a crescent. Brush them with an egg white wash, (one egg white with 1 tsp water whipped together). Bake at 375° 10-15 minutes until golden brown. These Nut Rolls aren't difficult to make but because of the amount that they make they can be time-consuming.
Liz's Livelihood Kolacky (Slovak Nut Roll)
Gradually blend in the 6 cups of flour to mixture one at a time. Mix and cover for 30 minutes. Separate dough into 4 parts. Roll out 1/4" thick. Spread filling over entire surface of dough, roll from smallest end. Place on an ungreased cookie sheet and let rise for one (1) hour. Poke fork holes on top, 1/2" apart.
