Things You'll Need:
- Dough:
- 1 Large yeast cake or 3 packs dry yeast
- 1 Pint lukewarm whole milk
- 8 Cups flour
- 1 Cup sugar
- 1 Cup softened butter
- 4 Large eggs
- 1 Teaspoon salt
- Filling:
- 3 Pounds finely ground walnuts
- 1 Stick of butter
- 1 Cup of honey
- 2 Large eggs
- ½ Teaspoon salt
- Enough boiling milk to make the mixture pasty
- Enough sugar to make sweet, using the taste test
- Vanilla (optional)
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Step 1
Crumble yeast in medium sized bowl, add warm milk and stir to dissolve yeast. Add 1 cup of flour and 1 tablespoon of sugar and set aside to rise until bubbly.
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Step 2
Cream butter, sugar, salt and eggs in a large bowl, mixing well. Alternately add the flour and yeast mixture, to the creamed ingredients.
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Step 3
Add enough flour to knead the dough until smooth and elastic; set in a warm place to rise until double in bulk (1 to 2 hours).
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Step 1
Grind walnuts until very fine, almost powdery. An old-fashioned nut grinder is traditional, but a food processor works great too.
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Step 2
Melt the butter, and combine walnuts and butter in a large mixing bowl.
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Step 3
Add the honey, eggs and salt to the walnut mixture and stir well.
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Step 4
Slowly add the boiling milk to the walnut mixture while stirring. The walnut mixture should be the consistency of thick paste.
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Step 5
Stir the mixture well and taste; add sugar if needed. Vanilla is optional.
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Step 1
Divide dough into six sections to make six kolachki rolls. Work with one section at a time, keep the remaining rolls warm and covered.
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Step 2
Roll dough into a rectangular shape on a floured surface.
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Step 3
Spread filling over the dough, spread evenly to within ¼ inch of the edge.
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Step 4
Begin at the smallest end and roll tightly; pinch seams together.
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Step 5
Place kolachki seam side down on a large baking sheet; cover and let rise about 30 minutes.
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Step 6
Bake at 325 to 350, depending on your oven, for 20 to 30 minutes, until top is golden brown.
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Step 7
Brush butter on top of nut roll while still hot.
