Kolache
This walnut roll is a treasured recipe in our family! Christmas and Easter are not complete until you've had a slice.
Servings 20 slices
Calories 145kcal
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.