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Kolache Roll

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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.