Comments on: Hungarian Nut Roll

By: Pat Szucs

Pat Szucs — Tue, 29 Dec 2009 20:07:50 +0000

WOW What a recipe! My husband could not believe how close this bread came to tasting like his Hungarian grandmother’s. He said his grandmother always left one end of the loaf open & then the top did not split. I intend to try it next time to avoid the bursting at the seam situation.

By: Charlotte

Charlotte — Mon, 28 Dec 2009 17:34:19 +0000

My mother used to make Hungarian cookies with a similar nut filling. She sometimes filled the cookies with apricot or lekvar and sprinkled powdered sugar over them. Unfortunately, I don’t have the cookie dough recipe and don’t know what they were called. They were little squares filled with the filling and two opposite corners were pinched together. Does anyone have that recipe.

By: Skinny Chef

Skinny Chef — Tue, 22 Dec 2009 21:49:05 +0000

Hey Pat,

Once they are filled they go straight into the oven. That’s the way I’ve always been taught, let me know how yours turn out!

By: Pat Szucs

Pat Szucs — Tue, 22 Dec 2009 21:36:40 +0000

After rolling and filling the dough, should the rolls not be left to rise before baking?

By: Elizabeth Stephens

Elizabeth Stephens — Mon, 14 Dec 2009 04:15:58 +0000

What is the ratio for dry yeast? I’m in Lawrenceville, GA (Atlanta) and have never seen cake yeast here. Also, Could I use whole eggs in the dough and filling? If so how many? Would it be best to use only yolks in the dough? How many whole eggs in the filling? I appreciate you taking the time to answer my questions. I had my mother-in-law’s recipe for the nut roll and have lost it, so any help you can give me is truly appreciated.

Thanks,

Elizabeth

By: norma

norma — Thu, 21 May 2009 16:39:58 +0000

where does one buy fresh (compressed) yeast in Denver?
What is the conversion to dry–my recipe calls for one tablespoon of compresed yeast?

By: Richard Savich

Richard Savich — Mon, 15 Dec 2008 04:40:18 +0000

Could anyone provide additional information on how to change the pastry recipe for high altitude. We live in Denver at 5,860 ft. I have never seen any information on how to modify the recipe for this altitude.

Any help would be appreciated.

By: Skinny Chef

Skinny Chef — Fri, 05 Dec 2008 13:43:13 +0000

Hey Andrea!

Nut roll is a popular dessert that can be found in almost every Eastern European country. Kolache is a very similar recipe, only the shape of the “cakes” as it translate is different.

Unfortunately, no one in my family still speaks Hungarian so I’m not sure of the original name for my version. Perhaps I should go to Hungry some day to find out!!

By: Andrea

Andrea — Thu, 04 Dec 2008 20:38:12 +0000

My mom makes this every Christmas and it’s absolutely delicious! I made it myself this year and nobody could tell the difference.

But I have a question: our family has always called this recipe Kolache (ko-law-chee). I searched online and found a different recipe where small balls of dough are baked, then a filling is added on top. Have we been wrong all of these years? Have we been making a Hungarian Nut Roll, not Kolache?!

Perplexed, Andrea