Orechovnik (Slovak Nut Roll)

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Orechovnik is a nut roll. A delicious sweet bread with a nutty filling. Orechovnik is a favorite in many Eastern European countries. Nut rolls are known under different names in different countries. For this recipe I decided to focus on the Slovak version. Nut rolls are traditionally eaten during holidays such as Christmas, Easter and others special occasions.

I came across this recipe while browsing for something delicious to make for Slovakia for my “Baking My Way Around The World” challenge.

The idea of a slightly sweet bread with a nutty filling sounded really good to me so I decided to give it a try. I used the recipe from a Slovak Cooking website in which the author shares her grandma’s recipe. Grandma’s always make the good stuff so I decided to try her recipe.

How to Make Orechovnik

For the dough you’ll need flour, milk, oil, vanilla sugar, baking powder, dry yeast and some water if needed. (The full list of ingredients including measurements can be found in the recipe card below.)

For the filling you’ll need walnuts, sugar and milk.

Add the flour to a bowl.

Add the baking powder.

Add the vanilla sugar.

Add the yeast.

Add the milk.

And add the oil.

Mix thoroughly until a dough forms. Add a little bit of water until the dough no longer sticks to the bowl. I needed an extra tablespoon to stop it from sticking.

You should end up with a dough like this.

Dust a bowl with flour and put your dough into the floured bowl. Cover with clingfilm and leave to rise for 2 hours. Yes, 2 hours, this dough is made with love and patience.

While you’re waiting on your dough, add the walnuts to a blender.

Grind the walnuts.

Add the ground walnuts to a bowl.

Add the sugar to the ground walnuts.

Mix the sugar with the ground walnuts.

Add milk to the mixture.

Keep adding enough milk until you reach a thick, spreadable, consistency. Cover and set aside.

Take the dough out of the bowl after 2 hours and place it on a floured works surface. Flatten the dough with your hands.

Brush the dough with oil.

Fold the dough over.

Flatten the dough again and brush with some more oil.

Fold over again.

Knead it for a bit till all of the oil is fully incorporated into the dough.

At this point you can divide the dough into two to create two orechovnik’s or make one big one. I decided to make one big bread.

Take (one of the piece of) the dough and create a rectangle.

Roll out the dough.

Roll out the dough. Flatten it into a big sheet. (make sure the width of the dough will fit on your baking tray if you’re making one big roll).

Take the walnut filling and spread it onto the dough.

Make sure the entire dough has filling on it within about half an inch (1 cm) of the edges.

Take the walnut filling and spread it onto the dough, make sure the entire dough has filling on it within about half an inch (1 cm) of the edges. With the long side in front of you, start rolling up the dough, make sure you roll it tight and tuck in and seal the edges.

You will end up with a tightly rolled roll.

Transfer the orechovnik to a baking tray lined with parchment paper, make sure the seam is on the bottom. Brush with oil and set aside for another 30 minutes before putting them into the oven.

Bake the orechovnik for less than 30 minutes, until it has a deep golden color.

Cut the nut roll crosswise into slices to serve.

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Orechovnik

Orechovnik is a Slovak nutt roll. A delicious sweet bread with a nutty filling. A favorite in many Eastern European countries.

Votes: 75
Rating: 3.65
You:

Rate this recipe!

Type

Other

Cuisine

Slovak

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

2 1/2 hours

Servings

rolls

Ingredients

Dough

• 1 tsp dry yeast 4 g
• 1/2 cup milk lukewarm - 125 ml
• 3 tbsp vanilla sugar
• 2 cups all-purpose flour 250 g
• 2 tsp baking powder 16 g
• 2 tbsp oil 10 ml + extra for brushing
• water as needed

Filling

• 3 cups walnuts 300 g
• 3/4 cup sugar 150 g
• milk as needed

Type Other Cuisine Slovak Prep Time 20 minutes Cook Time 30 minutes Passive Time 2 1/2 hours Servings rolls Ingredients Dough 1 tsp dry yeast 4 g 1/2 cup milk lukewarm - 125 ml 3 tbsp vanilla sugar 2 cups all-purpose flour 250 g 2 tsp baking powder 16 g 2 tbsp oil 10 ml + extra for brushing water as needed Filling 3 cups walnuts 300 g 3/4 cup sugar 150 g milk as needed

Votes: 75 Rating: 3.65 You: Rate this recipe!

Instructions

1. Add flour, baking powder, sugar, yeast, oil and milk to a bowl. Mix thoroughly with an electric mixer or by hand until a dough forms. Add a little bit of water until the dough no longer sticks to the bowl. (1 tablespoon at a time).
2. Dust a bowl with flour and put your dough into the floured bowl. Cover with clingfilm and leave to rise for 2 hours.
3. Grind the walnuts. Add the ground walnuts to a bowl and mix with sugar and add enough milk until you reach a thick, spreadable consistency. Cover and set aside.
4. Take the dough out of the bowl after 2 hours and place it on a floured works surface. Flatten the dough with your hands. Brush the dough with oil.
5. Fold the dough over, flatten it again and brush with some more oil.
6. Fold it over again and knead it for a bit till all of the oil is fully incorporated into the dough.
7. At this point you can divide the dough into two equal pieces to create two small orechovnik's or make one big one.
8. Take (one of the piece of) the dough and create a rectangle. Roll out the dough. Flatten it into a big sheet. (Make sure the width of the dough will fit on your baking tray).
9. Take the walnut filling and spread it onto the dough, make sure the entire dough has filling on it within about half an inch (1 cm) of the edges. With the long side in front of you, start rolling up the dough, make sure you roll it thight and tuck in and seal the edges.
10. Transfer the orechovnik to a baking tray lined with parchment paper, make sure the seam is on the bottom. Brush with oil and set aside for another 30 minutes.
11. In the meantime preheat the oven to 400°F/200°C.
12. When the 30 minutes are up, put the orechovnik in the oven and bake for less than 30 minutes, until a deep golden color. If needed turn down the heat a little once they start to turn a light golden color.When done, take the orechovnik out of the oven and brush with oil. This will soften the crust.Let cool. Cut the nut roll crosswise into slices to serve.

Recipe Notes

Please note that the US cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

• If you don't have any vanilla sugar you can just use regular sugar and add a teaspoon of vanilla extract.