This is an old slovak recipe.
Buchta slovak nut roll.
Janet orechovnik slovak nut roll ms.
A delicious sweet bread with a nutty filling.
Warm milk with 1 tbsp.
Rolls can be sliced and eaten once cooled but are better the next day.
Sifted flour 1 tsp.
Add apple sugar cinnamon and nutmeg.
How to make nut roll.
The rolls are filled with lekvar a thick soft fruit spread.
Use a serrated knife to cut the rolls into 1 inch thick slices.
Make an egg wash by whipping one egg.
Slowly roll the dough into a crescent shape using fingers to pinch the ends together.
They are known as potica poh teet sah gubana and gubanica in slovenian strucla orzechami in polish orechovnik in slovak povitica poh vee teet sah in croatian orehnjaea and diosbejgli in hungarian orehnjaca in serbian and croatian banitsa in bulgarian and on and on.
Cover and let rise 1 hour.
Bake in a 350 degree oven for 30 minutes or until golden brown.
Buchta slovak nut roll.
Combine dry ingredients with butter until mealy like pie crust.
Yeast cake 1 2 c.
Nut rolls are known under different names in different countries.
This recipe will make 7 or 8 twelve inch loaves or some dough may be reserved for lekvar squares.
Butter 3 eggs beaten 1 c.
All weekend long she worked away in the kitchen and when monday rolled around she would arrive at the doctor s office with arms full of slovak nut rolls and shoeboxes full of.
Dissolve yeast in warm milk mixture.
This is an all day project.
Makes 3 nut rolls.
Allow to rise until double.
Paint the top of the dough with the wash.
Put nut mixture on top of buttered dough.
Dubrovsky liked to schedule her doctor s appointments for monday mornings because that left her plenty of time to prepare.
I didn t realize they were so synonymous with this region but that makes me just plain giddy.
What the nut rolls are called varies widely even from region to region in the same country.
Orechovnik is a nut roll.
In slovak it is called roshky.
Brush dough with melted butter.
In a large bowl mix together 1 cup white sugar 1 4 teaspoon salt 1 cup melted butter and 3 eggs.
Mix together yeast with warm milk and 1 teaspoon sugar.
Place each roll seam side down on lightly greased cookie sheet.
Brush with melted butter after baking.
Roll out the dough to 1 4 inch thick.
Mix and add 1 2 pint sour cream.
Orechovnik is a favorite in many eastern european countries.
Add eggs sour cream and yeast mixture to dry.
For this recipe i decided to focus on the slovak version.
