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Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec)

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Brigid Hegarty

"This Polish/Czech holiday roll is great as a dessert or breakfast treat. This bread may be filled with nut meats or a poppy seed filling. You can freeze the loaves after they are completely cooled."
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Ingredients

4 h 40 m servings 302 cals
Original recipe yields 36 servings (3 loaves)

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Directions

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  • Prep

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  1. Place walnuts in a food processor. Process until roughly ground.
  2. Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
  3. Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
  4. Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
  5. Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
  6. Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
  7. Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
  8. Preheat oven to 350 degrees F (175 degrees C).
  9. Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

Footnotes

  • Cook's Notes:
  • Do not use English black walnuts; the taste is too strong.
  • Make the filling first, as it needs to cool. For an alternate filling, combine one 25-ounce can poppy seed filling, 1/4 cup raisins (optional), 2 to 3 tablespoons honey, 1 tablespoon softened butter, 1/2 teaspoon lemon zest, and 1/4 teaspoon ground cloves.
  • This bread will be lighter when baked on less-humid days and denser when baked on humid or rainy days. I prefer the dense bread, so I now bake the bread with a pan of water at the bottom of the oven.

Nutrition Facts


Per Serving: 302 calories; 21.8 g fat; 22.6 g carbohydrates; 5.7 g protein; 42 mg cholesterol; 138 mg sodium. Full nutrition

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