Here, the kolo takes us through the steps for making Serbian nut roll.
Prep Time: 30 minutes
Cook Time: 45 minutes
3 rises: 2 hours, 30 minutes
Total Time: 3 hours, 45 minutes
Yield: 5 Serbian Nut Rolls
- 2 tablespoons active dry yeast
- 1 tablespoon + 4 tablespoons sugar
- 1/2 cup 110-degree water
- 1 (12-ounce) can evaporated milk
- 4 large beaten eggs
- 7 1/2 cups all-purpose flour
- 1 teaspoon salt
- 8 ounces (2 sticks) cold butter
- 2 1/2 pounds ground, not chopped, walnuts (they should look like sawdust)
- 2 cups sugar
- 1 to 2 cups scalded milk, depending on how finely ground the walnuts are
- Egg Wash:
- 1 to 2 large eggs beaten with 1 teaspoon water per egg used
- In a medium bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add evaporated milk and 4 beaten eggs, mixing well. Set aside.
- In a large bowl, mix together flour, 4 tablespoons sugar and salt. Cut in butter with the fingers until crumbly. Add the wet ingredients and continue mixing by hand until a smooth dough forms. Round up, cover with the mixing bowl and let rise until doubled.
- Divide dough into 5 balls, cover and let rise again until doubled. Meanwhile make the filling by mixing together ground walnuts (they should look like sawdust), sugar and scalded milk. Let cool to room temperature, stirring occasionally.
- Working with one ball of dough at a time, roll out to 1/8-inch thickness. You shouldn't need additional flour for rolling. Spread with 1/5 of the walnut filling. Roll from the bottom up (or top down, if you prefer) and tuck in the ends. Place seam-side down on a parchment-lined sheet pan. Cover with greased plastic wrap and let rise until almost doubled.
- Heat oven to 325 degrees. Pierce the nut roll down its length with a fork and then brush with egg wash. Bake nut rolls for about 30-40 minutes or until golden on the top and bottom. Cool completely on a wire rack. Nut rolls can be served as is or dusted with confectioners' sugar. Nut rolls freeze well once they are baked, but not unbaked.