Slovak Nut Roll (Orechovník)
Slovak Nut Roll (Orechovník)
Ingredients
For the Dough (Prepare 24 hours in advance)
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 cup milk, warmed to 105-115°F
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
For the Nut Filling
- 2 cups granulated sugar
- 1 stick unsalted butter
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 pounds finely chopped nuts, walnuts or a walnut blend
- 2 large egg whites, whipped to fluffy peaks
For Assembly and Baking
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons Crisco shortening, as needed
- 1 tablespoon granulated sugar, for dusting pans
Instructions
- 1
To prepare the dough (24 hours in advance): In a large bowl, whisk together the flour, 1/2 cup granulated sugar, yeast, and salt. In a separate bowl, combine the warmed milk, melted butter, and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24 hours for a slow rise.
⏱️ 20 min
- 2
To prepare the nut filling: In a medium saucepan, combine 2 cups granulated sugar, 1 stick of butter, and 3/4 cup milk. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
⏱️ 5 min
- 3
Gradually add the 2 pounds of finely chopped nuts to the saucepan with the sugar mixture. Return to medium heat and cook, stirring constantly, for 5-7 minutes, or until the mixture thickens into a cohesive filling. Remove from heat and let cool slightly.
⏱️ 10 min
- 4
Gently fold in about half of the whipped egg whites into the cooled nut filling. The egg whites will help lighten the filling and bind it together. Reserve the remaining egg whites for brushing the rolls.
⏱️ 5 min
- 5
On a lightly floured pastry mat or surface, roll out the chilled dough into a large rectangle, approximately 1/4 inch thick. The exact dimensions will depend on how many rolls you plan to make (typically 2-3 rolls from this dough recipe).
⏱️ 10 min
- 6
Evenly spread the prepared nut filling over the rolled-out dough, leaving about a 1/2-inch border around the edges. Use a flat butter knife or offset spatula for even distribution.
⏱️ 5 min
- 7
Carefully roll up the dough tightly from one long side into a log shape. Pinch the seam to seal.
⏱️ 5 min
- 8
Prepare your baking pans: Lightly coat two baking sheets with Crisco shortening, then dust them generously with a mixture of 1 tablespoon granulated sugar and 1/4 cup all-purpose flour. This prevents sticking and adds a subtle sweetness to the crust.
⏱️ 5 min
- 9
Carefully transfer the rolled dough logs to the prepared baking sheets. Brush the tops of the dough logs with the remaining whipped egg whites. This will give the rolls a beautiful golden, shiny crust.
⏱️ 5 min
- 10
Preheat your oven to 350°F. Bake the nut rolls for 25-30 minutes, or until golden brown. After about 15 minutes, you may want to rotate the pans for even baking. The nut filling may crack through the surface, which is normal.
⏱️ 30 min•🌡️ 350
- 11
Once baked, remove the nut rolls from the oven and let them cool slightly on the baking sheets before transferring to a wire rack to cool completely. Slice on an angle for serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Slovak Nut Roll (Orechovník)
Ingredients
For the Dough (Prepare 24 hours in advance)
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 cup milk, warmed to 105-115°F
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
For the Nut Filling
- 2 cups granulated sugar
- 1 stick unsalted butter
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 pounds finely chopped nuts, walnuts or a walnut blend
- 2 large egg whites, whipped to fluffy peaks
For Assembly and Baking
- 1/4 cup all-purpose flour, for dusting
- 2 tablespoons Crisco shortening, as needed
- 1 tablespoon granulated sugar, for dusting pans
Instructions
- 1
To prepare the dough (24 hours in advance): In a large bowl, whisk together the flour, 1/2 cup granulated sugar, yeast, and salt. In a separate bowl, combine the warmed milk, melted butter, and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24 hours for a slow rise.
⏱️ 20 min - 2
To prepare the nut filling: In a medium saucepan, combine 2 cups granulated sugar, 1 stick of butter, and 3/4 cup milk. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
⏱️ 5 min - 3
Gradually add the 2 pounds of finely chopped nuts to the saucepan with the sugar mixture. Return to medium heat and cook, stirring constantly, for 5-7 minutes, or until the mixture thickens into a cohesive filling. Remove from heat and let cool slightly.
⏱️ 10 min - 4
Gently fold in about half of the whipped egg whites into the cooled nut filling. The egg whites will help lighten the filling and bind it together. Reserve the remaining egg whites for brushing the rolls.
⏱️ 5 min - 5
On a lightly floured pastry mat or surface, roll out the chilled dough into a large rectangle, approximately 1/4 inch thick. The exact dimensions will depend on how many rolls you plan to make (typically 2-3 rolls from this dough recipe).
⏱️ 10 min - 6
Evenly spread the prepared nut filling over the rolled-out dough, leaving about a 1/2-inch border around the edges. Use a flat butter knife or offset spatula for even distribution.
⏱️ 5 min - 7
Carefully roll up the dough tightly from one long side into a log shape. Pinch the seam to seal.
⏱️ 5 min - 8
Prepare your baking pans: Lightly coat two baking sheets with Crisco shortening, then dust them generously with a mixture of 1 tablespoon granulated sugar and 1/4 cup all-purpose flour. This prevents sticking and adds a subtle sweetness to the crust.
⏱️ 5 min - 9
Carefully transfer the rolled dough logs to the prepared baking sheets. Brush the tops of the dough logs with the remaining whipped egg whites. This will give the rolls a beautiful golden, shiny crust.
⏱️ 5 min - 10
Preheat your oven to 350°F. Bake the nut rolls for 25-30 minutes, or until golden brown. After about 15 minutes, you may want to rotate the pans for even baking. The nut filling may crack through the surface, which is normal.
⏱️ 30 min•🌡️ 350 - 11
Once baked, remove the nut rolls from the oven and let them cool slightly on the baking sheets before transferring to a wire rack to cool completely. Slice on an angle for serving.
⏱️ 10 min