Slovak Nut Rolls

This is an old Slovak recipe. In Slovak it is called Roshky. The rolls are filled with lekvar, a thick, soft fruit spread. This is an all day project. This recipe will make 7 or 8 twelve inch loaves, or some dough may be reserved for lekvar squares.

Step: 1

Prepare two fillings. Mix together walnuts, 1 cup sugar, and 1/ 8 teaspoon cinnamon. In a separate bowl, mix lekvar with lemon juice and 1/8 teaspoon cinnamon.

Step: 2

In a large bowl, combine 1 cup sugar, 2 cups butter or margarine, and 6 eggs. Mix well. Add sour cream, milk, flour, yeast, and salt. Beat thoroughly until dough does not stick to hands.

Step: 3

Form dough into 7 or 8 balls. Roll out each ball on a lightly floured board to a rectangle.

Step: 4

Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased pans, and let stand for approximately 4 hours to raise before baking.

Step: 5

Brush tops with beaten egg yolk just before placing in oven.

Step: 6

Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until golden brown.

Per Serving: 263 calories; protein 5g; carbohydrates 29.9g; fat 14.2g; cholesterol 27.7mg; sodium 110mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.