ISO: ISO: A "round" German nutroll recipe...not the flattened oval type. Richard, Michael, Angie, Mel?

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M

marilynfl

Moderator
Could be Austrian. Who knows...I'm working blind here.

The images I've attached are the traditional nutroll I grew up with. It's what Polish, Ukranian, Serbian nutrolls tend to look like. The dough is very rich with butter and eggs and it flattens out to an oval shape, either because of the weight of the nuts or the dough, I'm not sure.

THIS IS NOT what I'm looking for!

My brother-in-law's favorite nutroll from Pittsburgh came from a German bakery and its nutroll was ROUND. That's what I'm looking for. I'm assuming the dough must be a variant of the sweet butter/egg version I know. He remembers equal parts dough to nut filling.

I also need to find soy nuts. Apparently, this bakery replaced part of the walnuts with soynuts. My mom said they used to give them away as a cheap food source.

Remember, we're looking for ROUND, not oval.

Oh, and there was a white icing on top.

Thanks!

https://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1604&bih=832&q=nutrolls&oq=nutrolls&gs_l=img.12...0.0.0.4399.0.0.0.0.0.0.0.0..0.0....0...1ac..29.img..0.0.0.7fnNoL7wf6A

 
The nut roll pastry is ubiquitous...

in all of the central European culinary tradtions. It developed in Hungary (borrowed from the Turks), and passed through to Austria, Czechia, Bavaria, etc.

I think the "roundness" that your friend remembers is either a condition of the dough being sturdier, or that it was supported in a tubular pan (I have a pan for forming French bread shaped like this).

The other possible solution is that it was not a loaf, but a ring (see link--this version could be iced of course). This is another variation on this theme. Or that it was rolled and curved into the classic strudel (horseshoe) shape.

I've had this in so many different forms, but it is all wonderful IMHO. And yes, equal parts filling to dough is the best ratio.

Erin, do you know of a Czech version/technique that produces a round slice?

http://kochen-und-geniessen.lecker.de/rezept/3000994/Hefe-Nuss-Kranz.html

 
Very T&T REC Potica

Here it is. I would not call this an "easy" recipe to make....but give it a shot. I put up a card table and cover with a sheet that I flour and proceed from there. I loooooove the Potica. It is Slovenian and just so good it is impossible to explain. Lots of different versions out there- but this one is my favorite.

POTICA
The dough:
1 cake (3/5 oz) compressed yeast
1 tbsp sugar
1/2 cup lard (yup- lard. If you MUST, use really good unsalted butter)
1/2 cup sugar
3 eggs
1 tsp vanilla
1 cup milk, scalded and cooled
4-1/2 cups all-purpose, unbleached white flour
1-1/2 tsp salt
1/2 tsp nutmeg
1 tsp chopped fresh lemon zest
Mix yeast and 1 tbsp sugar. Cream lard and 1/2 cup sugar in large mixer bowl. Add eggs. Beat well. Add vanilla, yeast, milk, 2 cups flour, salt, nutmeg and lemon zest. Beat well. Stir in 2 cups flour until mixture forms a ball. Use remaining flour to lightly knead dough. Dough will be soft and slightly sticky. Place in a greased bowl, cover and let rise in warm place until double- about 2 hours. Punch down dough. Cover the table with a cloth and flour cloth generously (I use a small strainer like you would with powdered sugar) Place dough in center and roll into a rectangle, about 30 X 20 inches. Begin stretching dough by hand from center outward in all directions. Dough will become very thin- stretch to almost cover the table. Dough will be as thin as "skin". Spread carefully with cooled filling- if filling becomes "stiff", add a little very warm water. Roll like a jelly roll. Trim off ends, cut swiftly into three rolls and place side by side in a greased 9X13 pan- or in loaf pans. Cover lightly with cloth and let rise in warm place for about 30 minutes. Preheat oven to 375. Quickly brush tops with melted butter if you like. Bake 10 minutes; reduce heat to 325 and bake 50-60 minutes longer- the loaves should sound hollow when tapped. If you are baking in individual loaf pans it will not take as long. Let cool a bit then cut the rolls apart and cool completely on a rack. Be careful as you can easily break the roll until it is cool.
Filling:
1 cup milk
1/2 cup each honey, white sugar and packed brown sugar
1/4 cup butter
6 cups ground walnuts (about 1-1/2 lbs)
1 tsp each cinnamon, vanilla, nutmeg
2 eggs
Heat milk, honey, sugars and butter to boiling- do not worry if mixture appears curdled. Stir in walnuts, cinnamon, vanilla and nutmeg. Cook 10 minutes and cool to lukewarm. Beat in eggs, one at a time.

 
Thanks, Cathy! Now...a question about my lard. I made it myself and it

has a slight wiff of pork to it. Will the other flavors over-ride that...or will I mess up the Potica if I use it.

I tend to keep this lard for potatoes. I used it in a pie crust and I could smell it in the unbaked dough, but not in the finished baked pie. But that was a 3:1 butter:lard dough.

 
Your homemade should work just fine

The flavors of the filling should override enough. I have used my homemade lard for the dough. I also have used butter. You could combine and use some butter if you think your lard is too porky.

Stretching out the dough is the most fun- getting it thin enough to see your hand through without tearing it is a challenge. Or you could make it thick- I like it thin but not everyone does. Good luck- it is a labor of love but oh so delicious!

 
Hello Marg CDN2 Yes it is me

I drop in once in a while. Mostly I am doing my own web site at

http://www.ukrainianclassickitchen.ca/index.php

and I prepare food and my son takes pictures. I'm such a ham. I love looking at things I've made. I think everyone should take pictures to remember before you get too old and reminisce of the good old days before you forget.

 
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