 Orahnjača variation of nut roll | |
| Alternative names | Many – see text |
|---|---|
| Type | Pastry |
| Place of origin | Central Europe |
| Main ingredients | Sweet yeast dough, ground nuts |
Anut roll is apastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener likehoney, then rolled up into a log shape.[1] This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemblestrudels but with fewer and less delicate dough layers.Fillings commonly have as their main ingredient groundwalnuts orpoppy seeds.
Nut rolls can be found in the United States and in Central European cuisines. In the United States, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate.[2] Nut rolls are known also by many specific regional names, including:orechovník inSlovak;makowiec inPolish;potica,povitica,gibanica,orahnjača/orehnjača inSlovenian andSerbo-Croatian (walnut variant,makovnjača for variant withpoppy seed, in Croatia can also be made withcarob);kalács andbejgli inHungarian; andpastiç (pastiche) ornokul inTurkish.
Regional variations on nut rolls are part ofweddings, forEaster andChristmas, as well as other celebrations and holidays.
A sweet yeast dough is rolled flat, about 0.2 inches (5 millimeters) thick, and a filling is spread on it. The filled dough is rolled up, forming a log or loaf shape, then baked. When sliced, the cross-section shows a swirl of filling.
Types or forms of nut roll are: rolled log, loaf made via a bread pan, and a "crazy loaf" style with a unique texture.[3] Similar ground walnut filling is used inBuchteln, abun-shaped pastry, also with yeast dough.
Traditional nut rolls in Central and Eastern Europe, likemakowiec and bejgli, are a special type of rolled log shape. These are generally made with either of two types of filling:walnut[4] andpoppy seed. In addition to ground nut fillings,cinnamon,raisins orcurrants, different types of choppednuts,carob,bread crumbs,lemon ororange zest,rum,butter andheavy cream orsour cream are used.[3]
The povitica,[5] a traditional Croatian and partly Slovenian pastry, is made from buttery pastry dough rolled into very thin layers and covered with a layer of brown sugar, spices, and walnuts. The log-shaped loaf is then baked.[6]Povitica was featured as the technical challenge recipe on the "Advanced Dough" episode of TheGreat British Baking Show in 2014.[7]Other roll-shaped European pastries are filled with thick jam (calledlekvar, usuallyapricot orcherry) called lekvarostekercs orSwiss roll.
Slovenian potica is traditionalwalnut roll cake inSlovenia.
Nut roll is also typical for northernSerbia (Vojvodina), where it is named "štrudla/штрудла" or "savijača/савијача". Serbian nut roll is usually covered with a layer ofpoppy,walnut orcherry, but sometimes can be with a layer ofcarob orcocoa.
Nut rolls are popular across the United States, often made with some combination ofwalnut,poppy seed,apricot, andcoffee,[8] with more traditional varieties and preparations made in areas with large Central European settlements. They were introduced there by Central European immigrants and widely adopted by other ethnic groups in those regions. Nut rolls are an essential part of Christmas celebrations and popular other times inPittsburgh and southwestern Pennsylvania,Austin, Texas,Joliet, Illinois,Cleveland, Ohio,Sheboygan, Wisconsin,Youngstown, Ohio, northeastern Ohio (where it is known askolachi), theIron Range of Minnesota,Kansas City andButte, Montana.[9] As such, povitica, as well as Cornishpasties, are considered one of the traditional state foods ofMontana, regardless of ethnic group.[citation needed]
