Prep time
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This traditional Slovak treat is made with a sweet enriched dough and filled with a savory-sweet walnut filling. It's perfect to share with friends and enjoy with a cup of coffee.
Serves: 2 loaves
For the dough:
  • 1 ½ teaspoons active dry yeast (half of a standard packet)
  • 2 tablespoons + 2 teaspoons milk, lukewarm (I used 2%) (heated in microwave for 10 seconds)
  • 1 teaspoon plus 2 ½ tablespoons sugar
  • 2¼ cups flour
  • ¼ teaspoon salt
  • ⅔ cups milk
  • 1 egg, beaten
  • 5 ⅓ tablespoons butter, softened
For the walnut fillings:
  • 2 cups walnuts
  • 6 tablespoons sugar
  • 2 tablespoons milk
For dough:
  1. In a measuring cup, stir 1 teaspoon of sugar in the 2 tablespoons plus 2 teaspoons of milk and sprinkle the yeast over the top. Let stand for five minutes, until bubbly.
  2. Put the ⅔ cup milk in a small saucepan and heat to a lukewarm temperature. Add the eggs and whisk together.
  3. In the bowl of a stand mixer or large mixing bowl, stir together the flour, salt, and 2½ tablespoons of sugar. Pour in the milk and egg mixture and stir. Add the yeast mixture and butter.
  4. With a dough hook on a stand mixer, or by hand, knead the dough until smooth and springy, which will take ten to fifteen minutes. Spray the bottom of a mixing bowl with oil and place the dough in it. Turn the dough over to coat both sides, then cover with a kitchen towel. Place in a warm spot in the kitchen and allow to rise for 2 ½ hours, or in the fridge overnight.
  5. When ready to bake the dough, prepare walnut filling (see instructions below) and cover a baking sheet with parchment paper.
  6. Divide dough into two equal parts, sprinkle wth flour, and roll each part into a rectangle. Spread walnut filling over each rectangle, leaving ½ inch of the dough uncovered on all sides.
  7. Starting with the longest side, tightly roll up each rectangle. Place seam-side down on the baking sheet.
  8. Bake for 30 minutes, until golden brown.
For walnut filling:
  1. Put walnuts in a food processor. Pulse until the mixture is finely ground. Add sugar a tablespoon at a time, until the mixture reaches your desired sweetness. Add milk and pulse until combined.
Note: This recipe is adapted from the Anniversary Slovak-American Cookbook, where it was submitted by Zuzana Kacvinsky of Youngstown, Ohio.
Recipe by Today We Bake at https://www.todaywebake.com/kolac/