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Orechovník
Slovak Nut Roll
Orechovník is a beloved sweet bread roll originating from Slovakia, characterized by its rich, nutty filling encased in a tender, slightly sweet dough. While variations exist across Eastern Europe, the Slovak version often features a finely ground walnut mixture, sometimes enhanced with a touch of honey or sugar, rolled into a beautiful spiral.
🧂 Ingredienser
- 500 g All-purpose flour
- 200 ml Lukewarm milk
- 7 g Active dry yeast
- 75 g Granulated sugar
- 60 g Butter(melted)
- 2 large Egg yolks
- 0.5 tsp Salt
- 300 g Ground walnuts(for filling)
- 150 g Granulated sugar(for filling)
- 50-75 ml Milk(for filling, or as needed)
- 1 tsp Vanilla sugar(optional, for filling)
- 1 large Egg white(for brushing)
👨🍳 Instruktioner
- 1
Activate the yeast: In a small bowl, combine lukewarm milk, yeast, and a pinch of the sugar. Let it sit for 5-10 minutes until frothy.
- 2
Prepare the dough: In a large bowl, combine flour, remaining sugar, and salt. Make a well in the center and add the activated yeast mixture, melted butter, and egg yolks. Mix until a soft, pliable dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- 3
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- 4
Prepare the filling: While the dough rises, combine ground walnuts, sugar, and vanilla sugar (if using) in a bowl. Gradually add milk, stirring until you achieve a thick, spreadable paste consistency. Do not make it too runny.
- 5
Shape the roll: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about ¼ inch thick.
- 6
Spread the walnut filling evenly over the rolled-out dough, leaving a small border along the edges.
- 7
Roll up the dough tightly, starting from one of the longer sides, like a jelly roll. Pinch the seams to seal.
- 8
Second rise: Carefully transfer the rolled dough, seam-side down, to a baking sheet lined with parchment paper. Cover loosely and let it rise for another 30-45 minutes.
- 9
Bake: Preheat oven to 180°C (350°F). Brush the top of the roll with the beaten egg white. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
- 10
Cool and serve: Let the Orechovník cool on a wire rack before slicing. It can be enjoyed warm or at room temperature.
💡 Proffstips
- ✓Ensure the milk is lukewarm, not hot, to avoid killing the yeast.
- ✓Don't overwork the dough after the first rise; handle it gently.
- ✓The consistency of the filling is key; it should be spreadable but not too wet.
- ✓For a shinier crust, you can brush with a simple syrup (equal parts sugar and water, heated until dissolved) after baking.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes add a tablespoon of rum to the filling for extra flavor.
- Poppy seeds can be used instead of or in addition to walnuts for a different flavor profile.
- A thin layer of apricot jam can be spread on the dough before the nut filling.