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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Recipe Summary

prep:
45 mins
cook:
42 mins
additional:
3 hrs 13 mins
total:
4 hrs 40 mins
Servings:
36
Yield:
3 loaves
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Filling:
Dough:

Directions

Instructions Checklist
  • Place walnuts in a food processor. Process until roughly ground.

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  • 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.

  • Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.

  • 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.

  • 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.

  • 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.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

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

303 calories; protein 5.7g; carbohydrates 22.6g; fat 21.8g; cholesterol 42mg; sodium 138.5mg. Full Nutrition
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