Bobshie's Nut Roll

#sweettpatisserie

Growing up, I remember the sweet smells and flavorful taste of the poppyseed and nut rolls my grandmother (aka. Bobshie) would bake every Christmas and Easter. These types of pastries are known as kolachi in Eastern Europe. Bobshie was of Ukrainian decent and her husband (my Papa) was from Poland. When I bake kolachi I'm reminded of sweet family memories and holiday tradition. This recipe uses most of Bobshie’s ingredients, with a touch of my own flare (dashes of nutmeg and cinnamon). Enjoy!

Nutty and delicious! The perfect holiday treat.

Ingredients:

To make the dough, you’ll need:

• 2 sticks unsalted butter or margarine

• 2 packets of dry yeast

• 1/4 cup warm water

• 4 egg yolks

• 4 cups of flour

• 1 cup of sour cream

• 2 tbsp of sugar

To make the nut filling, you’ll need:

• 2 lbs of diced or ground walnuts

• 4 egg whites

• 1 cup (barely) of sugar

• 1 tsp of butter vanilla flavor

• Dash of nutmeg

• Dash of cinnamon

Baking Instructions:

Note: preparation takes approximately 2 days since the dough will need to chill overnight.

1. Mix 1/4 cup of warm water, the 2 packets of dry yeast and 1 tsp of sugar. Set aside.

2. Melt the butter and mix with the sour cream, sugar and 2 cups of flour. Blend in the egg yolks. The mixture should be slightly warm or room temperature.

3. Add the yeast mixture and knead in the rest of the flour (2 more cups) until the mixture turns to a soft dough. Knead until smooth. Note: if the dough is crumbly or won't hold together, knead in a little water until it is smooth and cohesive.

4. Divide the dough into 4 parts and refrigerate covered overnight.

5. For the nut filling, mix together walnuts, egg whites, sugar and the butter vanilla flavor. Mix in dashes of nutmeg and cinnamon. Note: this can be made along with the dough and refrigerated overnight.

6. Next day, roll out each piece of dough into a rectanglar shape, about the length of the pan.

7. Spoon out nut filling and spread on top of dough. Roll up jelly roll style. Repeat for all dough parts.

8. Butter or crisco the baking pan.

9. Place the 4 rolls in the pan and store in a warm place, covered, for 2 hours, until the dough rises.

10. Bake at 350 degrees Fahrenheit for about 45 minutes.

11. Cool, slice and enjoy!

Storage:

• Wrap each roll in tin foil and store in the refrigerator… if you don't eat them at at once :-)