Orechovnik (Slovak Nut Roll)
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.