Add a sweet swirl to your holiday platter. These tasty & traditional walnut or poppyseed rolls are sure to be a hit at any gathering.
Yesterday I wrote about my paternal grandmother and her amazing baking skills, her strudel, kifli, and so many other wonderful things. Her soup, noodles and machanka were sufficient to keep me happy, also, for sure. Grandma Pramik Today I would like to talk a bit more about my maternal grandmother. Firstly, she was deaf, since early womanhood, due to an illness, so it made it difficult to ever just sit and chat with her. That just didn't happen without shouting. Most of my memories of Grandma, outside of cooking, were of watching her crochet, as in this picture here, taken in our back yard, circa 1955. She crocheted long, dripping lacy edges on pillowcases, multitudes of doilies, some of which I still have, and lovely edges on handkerchiefs. I do not have a lot of food memories from Grandma Pramik, but the things I do remember are things I love to this day. Her Apple Cake, which I tried to approximate, as I have no recipe, left indelible memories. Her bread, the same recipe that my Mom made, one I have altered over time, with equally great results, was phenomenal. And her Slovak Rolls. For some reason, my recollection was that her rolls were called Kolach. Then later on, it seemed I must have made a mistake on that word. But by whichever name one calls those amazing rolls, made only at Christmas time, they were something I looked forward to with just as much anticipation as to my paternal grandmother's strudel! Grandma's Crocheted Handkerchiefs I have dedicated significant time over the years to trying to find out what these rolls might have actually been called in Slovak, to see if the word sounded familiar to me. While Grandma and Grandpa Pramik came over from Slovakia, also in the early 1900s, they spoke Slovak less often than English, though I do recall them speaking Slovak, and having little magazines in Slovak around their house. Well, I finally found the names for the nut and poppy seed rolls in Slovak, but there are no bells resounding in my head, so who knows at this late date? Just for informational purposes, in Slovak, the poppy seed rolls are called Makovnich and the nut rolls are called Orechovnik. Slovak Rolls - Poppy Seed and Nut I know that my Mom's Holupki (Cabbage Rolls) came from her mother, though I cannot get my memory to recall sitting at her table to eat them (I didn't like them at all as a child, so likely I blocked that memory!). I do love them today, and make them at least once a year. Chicken Paprikash also came from Grandma Pramik, though when I read recipes that are from Europe, the recipe is made differently. I suspect that during the Depression, as Grandma and Grandpa Pramik lived in the city as opposed to on a farm, they would have had less access to richer foods like sour cream and other things. I believe this may have influenced the way she made her foods, such as her Chicken Paprikash, which I still make her way, today. Another memory is of Grandma's cookies. She made these little cookies that were like a wafer on the bottom, with a puffed up top, always sprinkled with those multicolored hard nonpareils. I have actually made these before, but long before I started taking photos of everything I make, so I do not yet have photos. One day soon, I will make them and set the recipe out here in my blog for posterity. Poppy Seed Rolls The recipe for Poppy Seed and Nut Rolls that follows, was given me by my Aunt Mary, and is not actually Grandma's recipe, though from this remove, I cannot distinguish any difference. They are amazingly good! One caveat is that the poppy seed must be ground for this recipe for the correct consistency. It would be impossible to get the poppy seed to stay in place, otherwise. I have a little poppy seed grinder that I use, and it takes a fair amount of muscle. It is not easy to grind poppy seeds, and I know no better way to do this. For the nut rolls, simply use a fine grinder or grater. If using a food processor, the important thing is not to over-process. You do not want nut butter for this. Slovak Rolls Poppy Seed and Nut Rolls Makes 6 rolls DOUGH: 1 cup milk 2 packets dry yeast 1 cup unsalted butter 7 cups all-purpose flour 1 cup sugar 1 teaspoon salt 3 eggs, beaten ½ pint sour cream (1 cup) FILLINGS: (1 - 2 Cups Per Roll) Nut Filling: 6 cups walnuts, ground (about 1½ lbs) Spread filling evenly over surface of dough before rolling Grinding Poppy Seeds ⅓ cup melted butter 1½ cups sugar 2 teaspoons vanilla milk, just enough to dampen Poppy seed Filling: 1 pound poppy seed, ground fine ¼ cup unsalted butter, melted 1 cup sugar 1 teaspoon vanilla (up to 2 tsp) milk, enough to moisten raisins (optional) Make Dough: Scald milk; cool to lukewarm (90 to 110 degrees). Sprinkle in the packets of yeast and let stand until bubbly. Cut the butter into the flour, as for pie dough. Add the sugar, salt, eggs, sour cream and the yeast mixture. Knead till smooth and elastic. Wrap in plastic wrap and put into a plastic bag and REFRIGERATE OVERNIGHT. Next day, cut the dough into 6 equal parts. Roll each to about ⅛-inch thick on a floured surface (about 12 x 12 inch square). Brush dough with melted butter. Spread with filling of choice. Roll up, place on greased baking sheet, seam side down. Cover and let rise for 1 hour. Brush with milk. Bake at 350 degrees for 30 to 35 minutes. MAKE FILLINGS: For Nut Filling, combine all ingredients and use just enough milk to moisten the filling to dampness. Makes enough for 3 rolls. For Poppy Seed Filling do the same. If using raisins in the poppy seed filling, rinse them in hot water, drain, and sprinkle over the filling once spread on the dough. Makes enough for 3 rolls. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
This traditional Ukrainian poppy seed roll recipe is tender, moist, and fragrant. It's packed with poppy seed flavour, zest, and the soft, no knead dough is easy to make. It will take your taste buds to nostalgic teatimes with your grandma.
Old World Recipe for Croatian Nut Rolls as related to me by someone who baked these every Easter.
Haluski - Dumplings and Cabbage (Cuz Thom is adamant that all REAL SLOVAKS know that only dumplings make it real Haluski !) DUMPLINGS: 2 cups flour, 2 cups potato, finely grated (optional) 1 Tsp salt, 2 eggs, 2/3 cups milk. Mix together. If you don't have a dumpling maker (a pot with holes in the bottom and a turner that squeezes dough through the holes), you will have to drop dumplings by hand. Over a pot of boiling water, use dumpling maker or use a spoon to drop dough into the water. Dumplings should be the size of your finger nail. When they float to the top of water, scoop them out with a slotted spoon. Continue until all dough is used. Chop cabbage, fry in butter (with onions if desired) until browned and soft. Add dumplings. Enjoy real haluski! Note: Some folks add potato to the dumpling dough. Depends on the village the old folks came from. by Thomas Ponchak Haluski (Polish) 1 lg head of cabbage 2-3 sweet onions 2 sticks real butter dash of salt and pepper Cut hard core from the head of cabbage and cut thick veins out. Coarsely chop onions. Melt 1 stick butter and brown onions in a very large skillet. Season with salt and pepper. Add cabbage & saute slowly until just tender & browned (about 20 minutes). Add more butter if cabbage is burning. Set aside. EGG NOODLES : 2 eggs 3 C. sifted flour 1 tsp. salt Beat eggs slightly, add salt, & stir in enough flour to make a stiff dough. Knead the dough on a lightly floured board, and roll out thin. Let stand about 30 minutes. Cut into 1/2" wide strips. Cook in boiling salted water about 8 minutes. Drain in colunder. Mix noodles with cabbage/onions. Alternative method: Grandma would make homemade noodles, but in a rush, a bag of store bought noodles will suffice.
No wedding, holiday or other celebration is complete without Hungarian nut roll in my family. Festive and delicious, this will complete any dessert table.
This easy Balkan nut roll recipe has sour cream in the yeast dough and requires only one rise. This classic dessert is served throughout Europe.
Add a sweet swirl to your holiday platter. These tasty & traditional walnut or poppyseed rolls are sure to be a hit at any gathering.
Here is an easy Makovnjača recipe. This poppyseed roll is actually a traditional Croatian dessert that doesn’t have an exact historical story, but tastes oh-so-good!
Add a sweet swirl to your holiday platter. These tasty & traditional walnut or poppyseed rolls are sure to be a hit at any gathering.
Roll the “R” when you try to pronounce the name of this nut roll that is a family favorite from my childhood and adult life, too. Our mom’s Roolyet was the best. We’ve just …
A blog about soap making, gardening, herbs, cooking and Polish Traditions by Bonnie Bartley Soapsmith
An Eastern European Christmas and Easter tradition, this nut roll recipe can be made with ground walnuts, pecans, hazelnuts, raisins and even a poppy seed filling.
Poppyseed rugelach are rich and flaky crescent-shaped cookies wrapped around a delicious poppyseed filling. It's a staple pastry to make around the holidays!
Nut roll is a golden brown loaf with swirls of sweet, ground walnut filling. This particular nut roll wasn't store-bought, but rather baked with care each year.
Various Central European countries have their own variations on these popular filled cookies, sometimes spelled _kolache_ or _kolace_. Some are made with a yeast dough, others with cream cheese or even ice cream. The cream cheese dough is the most popular for the Polish version of these rich cookies.
Old World Recipe for Croatian Nut Rolls as related to me by someone who baked these every Easter.
This walnut roll is a treasured recipe in our family! Christmas and Easter are not complete until you've had a slice.
This easy poppy seed roll recipe makes two delicious loaves of golden yeast bread swirled with a creamy homemade poppy seed filling.
Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.
Here are recipes for some of the most popular ethnic dishes served on the Iron Range.
Christmas in Hungary is the most important holiday and amongst many things means a time for bejgli! Families are busy making their own and they are stack high in the shops and markets too. By far t…
Kolachi (our old-world term) is a highly addicting Eastern European delicacy, a butter dough pastry filled with a variety of sweet & creamy fillings, enjoyed for holiday entertaining, breakfast, snacks, or an evening treat. This is the original #1 selling 150+ year old family recipe passed down 5+ generations, found only in a select few heads and vault in a secret location. Not familiar? Read the reviews and discover what you're missing. Taste The Difference: The truly highest quality pastry you can find. From start to finish we take the extra time and care to bake kolachi the old-fashioned way with the freshest, highest quality ingredients we can find. Our sweet cream butter, eggs, milk, and walnuts come directly from the farm. Products just like Mom & Grandma baked - without all the time, cost, and frustrations of baking - only the sweet memories. Fresh Dough: We mix many batches of fresh dough, daily, with ingredients you can pronounce - flour, sugar, eggs, butter, milk, sea salt, yeast. No cheap ingredients used as fillers. Pure cane sugar, no cheap beet sugar. No "just add water" mixes. No cheap blends that call themselves butter. Great baked goods start with the best ingredients and there is no substitute for the flavor of real sweet cream butter! Our Filling: We like more filling than dough and that's exactly how we make them. No grocery store want-a-be rolls that are all bread. The freshest California grown English walnuts arrive direct from a family farm, are ground fresh into our mixing bowl to make a rich & creamy walnut fillings that makes each bite soft, moist and bursting with flavor. What You Get: Net Weight 24 oz. 14" long, can slice into 18-28 servings. Individually wrapped in freezer ready gift box. Freeze up to 6 months. INGREDIENTS: WALNUTS, UNTREATED WHEAT FLOUR, SUGAR, WATER, BUTTER, EGGS, MILK, SEA SALT, YEAST. Origins: Kolachi is the old-world generic term for many sweet yeast dough pastries and breads, originating from the word kolo meaning circle or wheel, in our case the dough flattened into the shape of a circle, filling spread, then rolled up. Kolachi (kawl-a-chi) is plural and kolach (kawl-atsh) is a single roll. Other spellings, all pronounced the same are kolache, kolachy, kolacs and kalacs. Many call them rolls, bread, cakes, strudel, etc. Hungarian beigli, biegli, bejgli, bejglik. Walnut or poppy seed is dios beigli or makos beigli, orechovnik or makovník, kutchen or mohnkutchen. Polish strucla orzechami walnut strudel, poppy seed is makowiec. Croatian, Serbian, Yugoslavian povitica, orehnjaca, orahnjaca, orehnaca, orevnitza, or poppy seed is makovnjaca. Slovenian slovenska potica, Italian gubana. German nussstrudel nut strudel. Some variations bake them in bread loaf pans, some flat in the shape of a wheel. Nut Roll is a popular Americanized term. Kolache is a popular Czech pastry, round, topped with sweet and savory fillings. No matter what you call them, we hope our rolls can fulfill your holiday baked good traditions, and bring back some sweet memories!
