Kolachy (Sweet Nut Rolls)
|Active dry yeast||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs) (105 F To 115 F)|
|Butter||1⁄4 Pound, melted|
|Flour||5 Cup (80 tbs)|
|Eggs||1⁄2 Cup (8 tbs) (About 2 Eggs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg white||1 , slightly beaten|
|Egg yolk||1 (Combined With 1 Teaspoon Milk)|
|Milk||1 Teaspoon (For Egg Yolk)|
|Ground walnuts||1 1⁄2 Pound|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
In a small bowl sprinkle the yeast over the water and sugar.
Set aside for ten minutes in a warm place to rise.
In a separate bowl combine the milk and butter.
In a mixing bowl combine the flour and salt.
Stir in the eggs, sugar and yeast mixture.
Add some of the milk mixture and knead.
Add the remaining milk mixture and knead about ten to fifteen minutes to form a nice, smooth dough.
Place in a greased bowl.
Cover and set in a warm place to rise for twenty-five minutes.
Meanwhile, prepare the filling by mixing the walnuts and brown sugar.
Stir in the milk and lemon juice until thoroughly blended.
Divide the dough into two portions.
On a lightly floured surface roll each ball out to form a twenty-by-fifteen-inch rectangle.
Brush the entire surface with the egg white.
Cover with the walnut filling.
Roll the dough tightly, jellyroll fashion.
Place on a lightly oiled baking sheet and set aside in a warm place to rise again until doubled in bulk.
Brush the rolls with the beaten egg yolk mixed with the milk.
Prick the surface in a few places with a fork.
Bake at 350 degrees about thirty to forty minutes, or until golden brown.