Kolache: A Slovakian Walnut Roll | Bakes & Blunders
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Kolache: A Slovakian Walnut Roll

As I’ve learned, kolache is an incredibly regional dish.  In Texas, it’s a sweet roll with a hot dog or sausage in the middle.  I’ve seen others that look more like danishes. This kolache recipe is very similar to a Hungarian or Polish walnut roll, but it’s Slovak.  Whatever you call it, it’s delicious!

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Story Time

 

Every family has that recipe that is handed down through the generations and is enjoyed every year with the same enthusiasm as the previous hundred years.  Kolache is that recipe in my husband’s family.  It’s a Slovakian walnut roll that we enjoy every Christmas and Easter.  

Slices of KolacheFor years this special treat has been made by only one uncle, who happens to live inconveniently far away.  Before Ben was born, I got to “attend” a masterclass with our resident kolache expert. He’s got it down, and I didn’t have the nerve to try it solo until now.  It’s not perfect, but it did taste great!

 

 

Learning to Make Kolache Like a Pro

 

This recipe is not overly complicated.  We’re going to make a sweet enriched yeast dough and roll it up with walnuts and cinnamon sugar.  How could I not nail it?  Well, the trick is all in the roll, and that takes practice.  Give me another dozen years and I should be up to par with our current family pro.

I decided to make this in my stand mixer, but you could just as easily make this dough by hand.  Simply combine the wet ingredients in a bowl, then half of the flour. Stir until clumpy and sticky.  Now add the salt and nearly all of the remaining flour. Stir with a wooden spoon until the dough cleans the sides of the bowl.  Turn out and knead. Boom!

 

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Active Dry vs. Instant Yeast

 

The difference between these two is the size of the yeast granules.  Active dry is larger and must be re-hydrated in warm water before using in a recipe.  Instant yeast is smaller and can be added straight into the bowl with the dry ingredients.

Slices of Kolache

The original recipe, handwritten by my husband’s grandmother, calls for active dry yeast to be re-hydrated in warm water before the rest of the ingredients are brought together.  I only had instant, so that’s what I went with.  Use what you have on hand, or what you are more familiar with.

 





 

Why Scald the Milk?

 

This is a little tidbit I learned in one of my baking classes and then read about in On Food and Cooking.  Milk contains proteins that will make it difficult for gluten to develop. Without gluten, the dough won’t be able to trap the gas produced by the yeast and you end up with a flat, dense bread.  No one wants that.

Kolache: A Slovakian Walnut Roll | Bakes & BlundersBut when we scald the milk by simply warming it up until hot, but not simmering or boiling, it breaks down those bad proteins.  However, it is very important that you let that HOT milk cool down so that you don’t kill the yeast. You can read a bit more in my Cardamom Coffee Braid post.

 

Related Reading: 10 Christmas Cookie Recipes

 

Let’s Talk Bench Scrapers

 

Who knew it was possible to have so many opinions on bench scrapers?  If you don’t already have one, get on this. I actually have three, but I use them all differently.  With this recipe, I used these flexible ones to scrape the dough out of the bowl. Then I used this heavy duty guy to divide the dough.

 

I also have one from the Dollar Tree that is perfect for cake decorating.  It’s lightweight and easy to hold, so I love using it to smooth the sides of my cakes.  And it’s only $1, so there’s no reason to not own at least one bench scraper.

 

 

Top Tips for Yeast Breads

 

Kolache: A Slovakian Walnut Roll | Bakes & Blunders

  • Make sure your liquid is between 100℉- 115℉ before you add your yeast.
  • Knead the dough until it passes the window pane test.  You should be able to gently stretch a small bit of dough until you can see light through it.
  • Is your house cold? Preheat your oven to its lowest setting while you prep the dough, then turn it off.  Let your dough rise (covered) in the warm oven.
  • Make sure to pinch the seams well and place the logs seam side down to avoid blowouts.
  • Tent with foil if the bread begins to darken too much.

 

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Bread Flour vs. All Purpose Flour

 

The original family recipe uses just all purpose flour, but I actually like to use a bit of both.  All purpose flour will give you a more tender kolache.  But bread flour adds a nice chew and more structure so that the loaves stay rounded instead of flattening out a bit.  If you use just bread flour, the rolls might end up being too chewy for kolache, but still delicious.

 

Luckily, you can’t go wrong with either flour.  Use what you have on hand and I know you’ll be pleased!  If you’re curious about the difference between the different types of flour, you can read even more in the Ingredient Glossary in the Resource Library (free for subscribers).

Slovak Word of the Day

 

Every year, we end up trying to figure out how to spell some Slovak words that we use in the family.  When I was writing up this post, one awesome uncle did some searching and got me the kolache spellings!  This walnut variety is orechovy and pronounced Or-A-Ko-Vee.  

Kolache: A Slovakian Walnut Roll | Bakes & Blunders

The poppyseed variety is called Muck-A-Vee or makovy.  That one is usually on the table as a matter of tradition.  I wanted to earn a place in the family during my first few Christmases by boldly eating an entire slice with a smile.  Now that I’ve logged over a decade, I pass and save that plate space for more cookies!  Look, makovy is not bad, but it can’t hold a candle to walnut chocolate chip cookies.  That’s all I’m sayin’.

 

Baking With Less Stress

 

As much as we all love kolache, it’s just one of those recipes that we only enjoy about twice a year.  And of course, those two times are Christmas and Easter, which means stressful kitchen days.  But it doesn’t have to be!  I made a little Celebration Meal Planner printable that’s available for free in the Resource Library.

Print it off whenever a big food day rolls around and make notes for all of your baking and cooking.  It helps me stay organized and figure out when I’m making what.  Total life saver.

 




 

Enjoy!

 

Kolache is a treasured recipe in our family, and once you try this sweet walnut roll, you’ll understand why.  The flavors of nuts, cinnamon, and sugar all wrapped in sweet bread are a guaranteed hit any day of the year. If you’d like to see more recipes like this one, follow Bakes and Blunders on Pinterest!

Slices of Kolache
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Kolache

This walnut roll is a treasured recipe in our family! Christmas and Easter are not complete until you've had a slice.
Pin this Recipe!
Course Dessert, Side Dish
Cuisine Slovak
Keyword Bread, Breakfast, Brunch, Holiday, Nuts, Side
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 3 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 20 slices
Calories 145kcal
Author Colleen

Ingredients

Dough

  • ¾ cup whole milk 6 fl oz
  • ¼ cup warm water 2 fl oz
  • ¼ cup unsalted butter melted (or any oil), 2 oz
  • 1 egg room temperature
  • 1 package instant yeast
  • ¼ cup sugar 2 oz
  • 3- 3 ¼ cups flour bread, all-purpose or a combo of both, 13- 14 oz
  • 1 tsp salt

Walnut Filling

  • 2- 2 ½ cups ground walnuts 10 oz
  • ½- ¾ cup sugar 6 oz
  • 1 tsp cinnamon
  • 6 Tbsps melted butter

Instructions

  • Place the milk in a small saucepan and scald over medium heat. Do not let the milk simmer or boil. Once scalded, remove from heat to cool to 115℉ before continuing.
  • In the bowl of a stand mixer with a dough hook, combine the milk, water, butter, egg, yeast, and sugar. Add most of the flour, then add the salt. Beat on a low speed for 2- 3 minutes to combine, then knead on medium- high for 5- 7 minutes.
  • Turn the dough out onto a lightly floured surface and cover with cling wrap. Let it rest for 10 minutes. Finish kneading the dough by hand until smooth and elastic.
  • Place dough in a greased bowl, turning to coat, and allow to rise in a warm, draft free location for about 1- 2 hours, or until doubled in size.
  • After the first rise, punch the dough down and allow it to rise for another 30- 45 minutes. (This second rise is optional.)
  • Combine the walnuts, sugar, and cinnamon to make the filling and set aside. If the walnuts are in large chunks, pulse in a food processor until fine/ medium- fine.
  • Punch the dough down to expel any gas, then divide into 2 equal portions. Roll into rectangles, ⅛ inch thick. Keep the portions you are not working with covered so they don’t dry out.
  • Brush the dough with melted butter and cover with the filling. Be sure to leave space along the far, long edge of the dough for when you roll it up.
  • Roll the dough lengthwise, like a jelly roll, keeping it tight. Pinch the seam and ends closed and move to a cookie sheet, seam side down. Repeat with remaining portion.
  • Allow the loaves to rise for one hour. Make sure they are covered with cling wrap to prevent the dough from drying out. Preheat the oven to 350°F for at least 30 minutes before baking.
  • Bake the loaves at 350℉ for 30- 40 minutes. If they are browning too quickly you can tent a piece of foil over them. Allow to cool completely before slicing and serving.

Notes

  • If using active dry yeast: Sprinkle yeast over the warm water and dissolve. Stir after 5 minutes, then let it completely dissolve for another 5 minutes. Then add to wet ingredients.
  • Make by hand: Add all of the wet ingredients to a bowl, then half of the flour. Stir with a wooden spoon until wet and clumpy. Add the salt and nearly all of the remaining flour. Stir until the dough clears the side of the bowl. Turn out and knead until smooth, about 7- 10 minutes.
  • Makes 2 loaves.

My Favorite Products for this Recipe

Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.

81 Comments

  • Dan

    5 stars
    This is very similar to my Slovak grandmother’s recipe. She called it Zavinach and like you and others used Orechovy (walnut) or Makovy (poppy seed) for the filling. As others point out, she called the round filled cookies Kolacky but however you know it, they are treasured parts of our Slovak heritage. Mine always comes out too flat and I really like your tip on scalding the milk and using bead flour for a stiffer dough. I’m going to try that this Christmas. Na Zdravie!

    • Colleen

      I don’t think I’ve heard it called Zavinach before. I love learning about all of the many variations of this dish, both in name and flavor. Thanks for stopping by 😀

  • Kat

    5 stars
    Thank you for this recipe and video! I had a list of the ingredients and had written down the verbal directions from my husband’s grandma, but it didn’t make sense. I just made this, and he agreed, it tastes just like we remember it. Our adult children are very excited to have it on our Easter table. I’ll be making it every Christmas and Easter from now on!

  • Kat

    5 stars
    The Kolache Bread turned out delicious. Thank you for the recipe. I have been looking for Kolache bread recipe and am so glad I came across yours. I sprinkle powdered sugar on top right before we slice it. Can you freeze the bread?

  • Kath Lemire

    5 stars
    Thank you for this recipe! I’ve made them for the past 3 years! They are awesome & everyone loves them! I grew up in Pittsburgh & this is a big thing up there. I have my moms recipe & it never turns out right. Thank you again!

  • Kris Marie

    5 stars
    Made these today. My husband is Polish/Slovak and was spoiled with these as a young boy made by his Grandmom! We can’t wait to try these with a good cup of coffee! Really appreciated your video and awesome directions. Merry Christmas!

  • Donna Dziak

    5 stars
    My Slovak grandmother’s recipe uses honey instead of sugar in the walnut mix. Have you tried that? Would proportions be the same?

    This recipe is a bit different than the one I have, but as many note, old recipes are incomplete and my Grandmother never measured her ingredients and her recipes were in her head, so when she wrote them down they had really off measurements, like “1/4 yeast” : ), and curious wordage (English of course, not her first language). She also cooked her whole life on a wood stove. Her bread was amazing.

    • Colleen

      Honey would be delicious, but it has a greater chance of leakage. That being said, I’ve never tried and I do think it would be worth a try! Maybe start with less honey and see what the consistency of the filling looks like. If it is too dry, add more honey, then spread it on. I’d love to know how much honey you end up using 😀

    • Colleen

      I don’t have a grinder either, so I just use a food processor. The texture that you process the walnuts to is mostly up to you. You don’t want large chunks, but you don’t want to end up with a paste either. If you want to see how fine I process/ grind my walnuts, you can always check out the video tutorial – https://youtu.be/UwCFZhKhFHo. I hope that helps!

      • Misty day

        2 stars
        This is a nut roll also in Slavic culture called Kipfel or Kiffel.This is not an authentic kolach. It’s spelled kolach. Kolach or kolache ( plural) means round wheel. It is a round, open fruit or cheese pastry. This is not kolach. In Texas the immigrants created Klobasneks also known as Pig in the blanket. These have sausages in them. Immigrants did not use hotdogs and I have never seen anything with a hot dog in it. I cringed a bit when I read your comment about hot dogs. These must be commercial frozen copy cats somewhere. They should have sausages; real sausages. These are about 120 year old. I know these things because I am a daughter of a chech immigrant that settled in Texas. I make and sell kolach. We serve these at weddings, polka dances, and any holiday.

        • Colleen

          You are absolutely right. This is not a Czech kolache recipe. It is a Slovak recipe for a type of kolache called orechovy. I published this family recipe several years ago and I have learned that kolache is highly regional and there are so many different varieties that sometimes look completely different from each other. It is so fascinating to learn about all of these differences 😀

          • Lucia

            5 stars
            Hi, I’m a Slovak living in Slovakia. Misty Day is right though, this is not Czech kolache, but also not Slovak kolache. Kolache (koláče) is plural of kolach (koláč), word of Czech origin, that is used for any open round cakes (from kolo = wheel) with traditional Czech and Slovak fillings (marmalade, walnuts, cottage cheese and poppy seeds), sometimes also with fruits and can be decorated. These are the traditional wedding cakes in some Czech regions. If you look up kolach in English wikipedia, you will see how it looks, the page has correct information.

            In Slovakia, though, it’s a little different. Koláč is a word that is used for any cake or pie. Because it is not a name of a specific cake, it just means cake in Slovak. Like saying soup or dessert, just a general word. If you google koláč recipe in Slovak, you will find many cakes, because you didn’t write the name of any specific cake.

            Now, the cake in your post is called either závin (meaning roll) or štrúdľa, štrúdeľ or some variant of German word strudel. It is a roll cake of Central European origin, it’s traditional in the whole ex Austria-Hungary and it’s known by one of those names (závin or strudel) in most of those countries. Your závin is with walnut filling, so if you look for a Slovak recipe, you have to google either “orechový závin” or “orechová štrúdľa”. You can also google “orechový koláč” and it will give you random walnut cakes.

            I understand that as meals travel through the world, their names get changed. It’s like that in every country, Slovakia including. That’s why it may be called kolache in your region or family and závin/štrúdľa in the original country. 🙂

          • Lucia

            Now I see that Peter has already explained it in a comment, I’m sorry. And your cake looks great by the way! 🙂

      • Jenelle

        3 stars
        I wanted to add that I use the grater blade in the food processor; that way any nut passes through only once. You can use coarse or fine grater, and they come out perfectly sized.

  • hermine

    So glad I found your reeipe as I lost my grandmother’s. She was a Hungarian and made different fillings, although the dough sound the same. Cabbage was my favorite, lekvar(prune jelly) is my son in law’ss,and cheese was my husbands. will try and make them this weekend,and let you know how they turn out.
    thanks.

  • Betty

    5 stars
    Thank you for sharing!!!
    The one thing that looks different from yours and my Mother’s…she mixed egg white with a tablespoon or so of water..and wouId brush it on in the very last stages. It gave the rolls quite a shine. She also added the golden raisins. She would make mostly walnut, and several poppyseed. One year a special treat was lekvar, which is prune butter. My brother and his daughter have experimented over the years and have perfected an apricot filling, which also used bits of dried apricot (similar in texture to the raisins she added to the nutrolls.
    She only made them twice a year…at Christmas, and at Easter. She would often make many rolls, so that there would stepill be some left by Easter. Always a special treat. And, if they start to get too try, my other brother used to slice them up and put them in a sautee pan with butter, and sprinkle cinnamon sugar over them as the warmed up.

  • Richard

    I have a very similar recipe handed down 5 generations and love to make this for the holidays. In ours, once the dough is rolled out and before the filling is spread on, we scatter a handful of golden raisins and press into the dough. My innovation was to use French Loaf baking pans to bake them in the oven. It help the loaves to retain a rounder form through the final rising and baking process. My other favorite filling for this recipe is poppy seed.

    • Colleen

      With any extra dough (we make massive amounts during the holidays), my uncle throws raisins and cinnamon sugar into one roll. We also have a poppy seed variety, but it is, unfortunately, not a popular pick in our house. I love the idea of using French loaf pans!

  • CB

    5 stars
    Thank you sooooooo much! This tastes like my Mother made!!.It also tastes like what I ordered for my cousins on line from Butter Maid Bakery in Youngstown Ohio. They provide coupons/discounts also from this fourth generation bakery.

  • Leslie Daniar

    5 stars
    I have been searching for this recipe to try and duplicate my Slovak mother-in-laws missing one. It was my husbands favourite. Could you do the dough mixture in breadmaker or would you lose something in the consistancy?

  • Lee

    Thanks so much for this! We have my grandma’s recipe for nut roll, but it’s one of those old family recipes that’s missing half the steps and we’ve never been able to properly recreate it. This helped me figure out what was going wrong and now we’ll be having grandma’s nut roll Christmas morning for the first time in years!

  • Tom

    5 stars
    Thanks for posting this. We picked up a few good tips here. My mom used to make Kolachi or Kolache. She was 2nd generation immigrants from Transylvania, Romania. All of her “Sachsen” friends here would have had recipes and she had a collection of them. She also made individual-sized nut or poppyseed roll-ups that are often called Kipfel or Kiffel…..same basic recipe. I think that the description from janie driska about something round that seems to be more like a Danish is what they bake in Texas also but not what’s made here in N.E. Ohio. We have had a lot of various working-class immigrants from Eastern Europeean areas.

  • Mal

    5 stars
    Trying to make these for my MIL who is Slovakian and Russian. Can you freeze these after baking? My first try spilt and I saw in the comments the error of my ways. I’ll try again tomorrow. Thanks!

    • Liz Young

      5 stars
      My Volga German grandmother made this and it was always a favorite of mine! Unfortunately I no longer have her recipe and have tried several others over the years with none coming close to her’s. Until I found yours! It tastes just like my grandmother’s and my family loves it! Thank you so much! This is a new Christmas tradition in my house from now on!☺️

  • Suzann Boylan

    5 stars
    Colleen, you are an angel! 40 years ago my father and I stood by while my grandmother made her kolache and he attempted to create a recipe since she didn’t measure anything. Over the years we tried many times to perfect the recipe and never got it quite right. Also, it was all by hand and a bit overwhelming. Dad has since passed on and I still kept trying his handwritten recipe. This year I searched the internet and came upon your recipe. While my rolling was off (they are monster loaves), the kolache tastes just like I remember my grandmother’s. Can’t thank you enough. My family is going to be so excited at Christmas thanks to you!!

  • Love2Bake

    5 stars
    Phyllis I use Solo Almond filling in mine. Nutella sounds great. I can do 6 rolls with the recipe given to me from a dear friend with whom I lost contact. I have a problem with my dough recipe which is unlike Colleens. Colleen if you can help me as well, I now have Colleens from this great website but it would be greatly appreciated if you would share yours. If you use all these different less bulky fillings and your rolls don’t split I would love to know why. When mine turn out they are wonderful but I just baked the rolls and they all split again during baking. My recipe states, bake 2 at a time on a cookie sheet. I bake them 2 at a time and in the past, rarely split. I don’t know if my ovens are too hot, or the yeast, as Colleen stated was wrong for the wet ingredients which are cold, is the problem. I have done this the same way for years. The last 2 years I have had problems. I use the same recipe and in the same kitchen and some split or “blow out”. I slice them and use them on cookie trays for the holidays along with all the other cookies I bake this time of year or I give a roll or to a friend or relative. Hope to hear from you. Thanks Colleen for your website. I just stumbled across it.

    • Colleen

      The most common cause of the kolache loaves splitting is how you roll them up. If they are rolled too tightly, as they expand in the oven, they will burst. If the dough is not sealed well after you roll them up, that can also cause splitting. I also suggest making sure the loaves are seam side down to help prevent them from unraveling.

      • Patty

        Hi Colleen, I have a light hand in rolling my nutrolls, but they still split on the sides. I asked my aunt why and she said my filling was too wet. I omited the egg whites (not whipped) and less milk and that seemed to do the trick. Hope this helps others who’s nut rolls split on the sides. What do you think?

        • Colleen

          I don’t use egg whites or milk in my filling, it’s actually quite a dry filling. Hopefully this tip helps anyone else with a wet filling. There are so many different ways to fill these 😀

  • janie driska

    I have my husband’s grandmother’s recipe for this. Your recipe looks similar. His family called this Buchta and their Kolache was sweet dough cut in 2-3″ circles topped with prune, walnuts and cinnamon OR farmer’s cheese. Then another cut out circle (with a cut out center) was placed on top and sealed. Small squares of a mixture of butter and sugar were put on top and then baked. They lived in upstate New York so that’s probably what they made in their area of Slovakia. Someday I will perfect these recipes!! Thanks, I enjoy your blog.

  • Greg

    Love nutrolls and for years have tried my late grandmother’s recipe and have never been satisfied with the results. I guess being a Slovak grandma helps. I gave up last Christmas and this year thought I would try a different recipe and came across yours and gave it a try. It’s pretty similar except the her filling was more a walnut paste and her dough was denser but love the results. Glad I tried it — it was a big success. Very tasty. Thanks for posting make this recipe available.

  • CharlotteSnyder

    I enjoyed reading your comments. I haven’t tried your recipe, but I compared it with that of my mother, who was Slovak. Her recipe includes milk and raisins, which make it thick and gooey, without spaces. It holds together well and is delicious.
    Also, I disagree with you about poppyseed, which I love, but probably because I grew up eating it every Christmas and Easter.

    • Colleen

      The milk and raisins sounds like a wonderful addition!! I think our poppyseed roll recipe needs some TLC. I love bobalki, which is dough balls tossed in honey and poppyseeds.

  • Phyllis

    Your rolls are beautiful! I have not tried your recipe…yet, but Christmas is coming soon. Our family recipe makes 6 and we do not need that many now.
    Several years ago my sisters and I visited Slovakia and dropped in on our distant relative who was making kolache for her daughter’s after school snack. She shared some with us. The filling was nutella and the dough was tender. The best kolache I have ever eaten.
    Because our grandparents came to America when they were only making poppyseed and nut kolache filling, we tend to make those varieties…..It was eye openning to see that time had marched on in Slovakia. Since then we have made cheese, sugar and cinnamon, cherry and chocolate, apricot, etc.
    I love reading the recipes and ideas that your share.

    • Colleen

      That’s so wonderful that you got to visit Slovakia and try some new flavors. Nutella would be an amazing filling! I’ve only ever had the poppyseed and the walnut varieties, but I’ve wanted to try cheese kolache for quite some time. Thanks for stopping by to check out my family’s recipe! I’m so glad you liked it 😀

      • Rob

        Comparing to various iterations on now unreadable family note cards and black books, this version looks to be simple and straightforward. Could you recommend what the yeast scaling should be for a double or 2.5 batch? I usually make 4 or 5 as gifts.

        • Colleen

          For a double batch, you just double the yeast, so two packets. I’ve never tried a 2.5 batch, but I imagine it would work with 2.5 packages of yeast. You’ll just have to measure that half packet. I want to say a packet is 2 1/4 tsps, so I’d use 2 packets and 1 heaping teaspoon of a third. You could also just double the batch and make slightly smaller loaves. You’d just have to adjust the bake time slightly. Hope that helps!

  • Peter

    5 stars
    Hi, your “ORECHOVNÍK” or “ORECHOVÝ ZÁVIN” ( Nut roll ) looks fantastic. Name for poppy seeds roll are “MAKOVNÍK” or “MAKOVÝ ZÁVIN”.
    “KOLÁČE” (kolaches) are generally name for all pastry or some baked goods in Slovakia. And it is plural. One piece is KOLÁČ ( kolach ), more pieces are KOLÁČE ( kolaches ).
    Round pastry ( sweet yeast dough) with filling on the top or inside or both in one, are “Moravian or Czech Kolaches” or another region or specific occasion name etc. ( Valašské, Klatovské puťové, Chodské, svadobné koláče, etc. )
    Happy Baking!

  • Matthew

    5 stars
    Thank You! This was so helpful in reconstructing my in-laws’ family recipe. I had a photo of the original with the ever helpful “handful of sugar” and “5-10 dekagrams butter” (nice range there…) and no baking instructions at all. And I had an altered version that had lost the milk and egg entirely and been tweaked for high altitude use to boot. I knew this should be an enriched dough so the later version was just… wrong.

    In a few more years I might be able to maks something presentable!

    • Colleen

      I’m so happy that I could help you sort out your family’s recipe! Our own handwritten copy was missing instructions too, but luckily they still remembered the missing bits.

  • Elayne

    This is not my grandma’s Kolachi.
    She called this not roll. Kolachi is a bread with potatoes in it!
    Maybe your family is from a different branch of Slovacks

    • Colleen

      Kolache can vary greatly depending on the region. I’d bet your Grandma is from a different part of Slovakia. Her version of kolache sounds super delicious though!

  • Erin

    I haven’t tried your recipe because we have our own treasured family recipe. I thought I’d pass on the secret in ours. It’s lemonnrind instead of cinnamon. It gives it a completely different spin on things. The grated rind of two whole lemons gives quite a zip to things. Yum!

  • Marj

    5 stars
    Because of my love of sweets and having to watch my cholesterol intake I modified this recipe. I used coconut oil in place of butter and soy milk instead of regular milk. They turned out delicious. Thank you for sharing!

      • Elaine

        5 stars
        Thank you for your reply. I made 4 of the nut rolls and even though I should have done only 2, they still were just like my mother’s . Besides, That gave me more to gift to others. Next time I’ll try only 2.

        • Colleen

          I’m so glad they came out like your mom’s! 4 mini loaves actually sounds like a pretty good idea. Maybe I’ll do that next year 😀

          And thank you for letting me know about my typo. So glad I was able to fix that!

  • Stacie

    5 stars
    Thank goodness your ingredients are similar to that of my great grandma! When my mother was 13 she tried to write down everything her grandma said as she was making them, but the dough portion didn’t make any sense. I truly thought I was doing the technical challenge of the Great British Baking Show!

    • Colleen

      I’m so glad this recipe was able to help you! My handwritten copies are a bit hard to read, so I was lucky to be able to ask my uncle who is in charge of kolache baking every Christmas. We don’t want to lose these precious family recipes 😀

  • Felicia

    Oh my gosh! I did not know that little secret about scalding the milk! I knew some recipes called for it and I never knew why. Also I call it either a walnut roll or walnut log lol. There’s a Christmas log and pumpkin roll I make hehe. I guess it’s all about where u are in the world lol

    • Colleen

      The scalding info was new to me too! I love learning why recipes are a certain way. It makes me feel like I’m baking with purpose instead of baking with a blindfold on.

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