Nut Kolach

[skeeter]

Does anyone happen to know how to prevent Nut Kolach from splitting open while baking? Mine always taste good, despite losing some of the filling on the cookie sheet, but look horrible.

[Anne_in_VA]

I've never heard of nut kolach's. I only know the ones filled with fruit preserves or other fruit fillings. Can you post the recipe and I'll take a look to see if I can figure it out?

[skeeter]

Here is the recipe I've been using for years and no matter how I roll it up or how much filling I put it, it still splits. Any suggestions will be appreciated!

Dough:
4 cups flour
1 cup lukewarm milk
1 cup melted butter
4 T sugar
1 pkg. yeast
6 egg yolks
2 t lemon juice

Place flour in bowl and make a well in the middle. Add other ingredients and mix till all the flour is gone and then knead, knead, knead (lots of panting on that one). Place dough in a greased bowl, cover and let it rise 1-1/2 hours.

Filling:

1 lb. walnuts, ground fine
3/4 lb. powered sugar
6 egg whites (or more)

Beat egg whites till stiff and then mix in other ingredients.
Roll out dough, spread filling thinly throughout, roll up and let it rise again for 1 hour.

Bake at 350 for 20-25 minutes.

Makes 4 rolls.

p.s. Depending on nationality, it is called Nut Kolach/Nut Kolache.

[Anne_in_VA]

skeeter - how thin are you rolling out your dough? I'm wondering if that's the problem or if your dough is too wet or short it will split. I'll have to try your recipe to see if I can replicate your problem.

[skeeter]

Anne, thanks for your replies. If you do try to make Kolach, please let me know how it turned out for you.
I've been "trying" to make it once a year (Christmas), every year for the better part of 20 years now and am about ready to give up. Have tried thin dough, medium dough and thicker dough. Also tried less filling and leaving the ends more or less empty, but nothing seems to make a difference. Always splits open either on the top or sides. Funny thing is, I can make perfect Kieflies everytime...

[xia]

Hi, I’m not a big kolaches baker but I usually "stretch and tuck” the forded-over end under when I place it on the baking sheet. Basically the rolled outer end's tip is on the bottom. Hope it’s making at least little sense.
You can also try to moisten the very end, kind of like an envelope.

[skeeter]

xia, I can picture what you're describing and it does make sense. Thinking about making a few rolls for Easter and if I do, will try your suggestion.
Thanks!!