Kolache Roll
Ingredients
For the Sponge:
- ¾ cup evaporated milk
- ¾ cup warm water
- 4-½ tsp. instant yeast
- 1-½ cups all-purpose flour
- 2 tbsp. granulated sugar
For the Dough:
- 5-½ cups all-purpose flour
- ¾ cup granulated sugar
- 1-½ sticks (¾ cup) butter, softened
- 2-½ tsp. salt
- 2 eggs
- 6 tbsp. sour cream
For the Filling:
- 1-½ pounds pecans or walnuts
- 1 cup raisins
- ½ cup granulated sugar
- 1 cup whole milk; have a few extra cups on hand if the filing requires thining
For the Glaze:
- 1 egg yolk
- 2 tbsp. water
Instructions
To prepare the sponge:
- In a medium size bowl, combine all ingredients for the sponge.
- Cover and let sit for 45 minutes.
To prepare the dough:
- Once sponge is ready, use a stand mixer with hook attachment (or large bowl and floured hands) to thoroughly combine all ingredients for the dough.
- Then, add the sponge to the dough.
- Gently knead dough until it becomes a large, airy mass.
- Place dough into a lightly oiled bowl; cover and let rise in a warm spot until doubled in size.
To prepare the filling:
- Using a food processor, grind together nuts and raisins; they should be about as fine as you can get them without turning them into a butter.
- In a large skillet, over low heat, combine granulated sugar and whole milk; gently stir until sugar is dissolved.
- Add nut and raisin mixture; stir to blend.
- Depending on the nuts, it is possible a little bit more milk may be needed to make the filling spreadable enough; keep a cup of milk handy and thin out as needed.
- Allow to cool before using as filling.
To assemble the kolache roll:
- Once dough is ready and nut filling is at room temperature, get ready to assemble kolachi.
- Pre-heat the oven to 350F.
- Divide dough into 8 equal portions; cover the balls as each is finished so they don't dry out.
- On a lightly floured surface, roll out each portion to about ¼-inch thickness.
- Spread nut mixture evenly, leaving a small border by edges of dough.
- Gently roll up dough and tuck ends under.
- Move kolachi to parchment or silpat lined pan and let proof on pan for about 10 minutes before baking.
- Using a pastry brush, glaze tops of nut rolls with egg yolk and water.
- Place in the pre-heated oven and bake for about a half hour; rotating after the first 15 minutes.
- Kolachi should be golden brown on top and bottom and feel firm to the touch.
- Remove from the oven and allow to cool most of the way before slicing into rolls.
- Delicious served warm with a healthy slathering of butter.