Orechovnik is een notenrol of notenbrood. Een heerlijk zoet brood met een notenvulling. Orechovnik is een favoriet in menig Oost-Europees land.
Orechovnik
Orechovnik is a Slovak nutt roll. A delicious sweet bread with a nutty filling. A favorite in many Eastern European countries.
Orechovnik is een notenrol of notenbrood. Een heerlijk zoet brood met een notenvulling. Orechovnik is een favoriet in menig Oost-Europees land.
Orechovnik
Orechovnik is a Slovak nutt roll. A delicious sweet bread with a nutty filling. A favorite in many Eastern European countries.
Servings Prep Time
2rolls 20minutes
Cook Time Passive Time
30minutes 2 1/2hours
Servings Prep Time
2rolls 20minutes
Cook Time Passive Time
30minutes 2 1/2hours
Ingredients
Dough
Filling
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.