Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
HTML-код
- Опубликовано: 31 май 2024
- These delicious filled breads are made to help celebrate holidays like Easter and Christmas. Our grandmother made three types and it is hard to decide which is the favorite. They are easy to make and will be loved by your family and friends. Give them a try, you won’t be disappointed.
Slovak Poppyseed, Apricot and Nut Bread (Orechovnik)
(Makes 2 loaves of bread).
Ingredients
Dough (Makes two loaves):
4 cups flour
1 packet yeast
½ cup powdered sugar
2 eggs
8 tbsp melted butter
¾ cup warm whole milk
⅛ tsp of salt
1 egg beaten with 1 tbsp water for egg wash
Poppy seeds filling (fills one bread):
½ cup whole milk
½ cup powdered sugar
1 cup poppy seeds (ground)
½ cup white raisins
½ tsp vanilla extract
2 tsp oil
Nut filling (fills one bread)
1½ cups nuts (walnuts or pecans finely chopped)
½ cup white raisins
¾ cup granulated sugar
1 tsp vanilla extract
8 tbsp butter
1 egg beaten
Apricot Filling (fills one bread)
2 cups dried pitted apricots
1 cup water
½ cup orange juice
½ cup granulated sugar
1 tbsp lemon juice
Pinch salt
DIRECTIONS
In the bowl of a stand mixer with a dough hook, add the flour, salt, sugar and yeast. Mix to combine.
Add the butter, eggs and milk. Mix until dough comes free from the sides.
Cover the dough and allow to rise in a warm place until doubled about 1-2 hours.
Make the poppy seed filling by adding the milk to a saucepan and bring it to a boil. Grind the poppyseeds or pulse them in a food processor for 2 minutes. Add the ground poppy seeds, sugar, oil, raisins and vanilla extract. Simmer for 20 minutes then cool.
Make the nut filling. Melt the butter in a large skillet and add the sugar. Stir to combine well and remove from heat. Mix in the chopped nuts, raisins and vanilla extract and allow to cool. Beat 1 egg and mix it with the cooled off nut roll filling.
Make the apricot filling. Boil the dried apricots in water until soft and most of the water is absorbed. Let it cool then puree in a food processor. Add the orange and lemon juice, sugar and salt. Cook over low heat until thickened.
Divide the dough into 2 portions. Roll out one dough portion into a rectangle ⅛ inch thick and about 12 inches wide. Spread a filling over the surface and roll up the dough like a jelly roll. Seal the edges with egg wash and pinch closed Place on a parchment lined cookie sheet.
Repeat with the other dough portion and filling. Cover and let rise for one hour.
Brush tops with egg wash. Bake at 350 F for 30 - 40 minutes
Thank you! this is awesome! Love that you all got together to do this.
Glad you enjoyed it!
Followed the recipes to the T and they look great. Thank you for posting this. My mother is Slovak and we lost all of our family recipes in a house fire a few years back. I am delighted to be making these rolls for the family this holiday.
So sorry to hear about the fire but I'm happy you can use our recipes for your family. Have a great Holiday season!
Thank you for this video! My grandma and mother used to make these when they were alive, and I always wanted to try making them myself. Your video is so well done. I was just surprised at how long it took the mixer to process the dough. So much simpler than I thought!
Wonderful!
Thank you
You're welcome
I always wondered by mom and grandma always made two....and I see now every slav is making the two rolls nut and poppy seed must go hand in hand
I agree with you, if you make one you make the other also.
All of the 3 breads look delicious!!! We make a savory filled bread for Easter with ham, salami & cheeses. Thank you for sharing those yummy looking sweet filled breads!👍😊
That sounds delicious!
Thank you so very much. I am planning on making that poppyseed cake for Thanksgiving. That looks A MAZ ING!! I got up this morning after watching your video last night, and I realized I had no idea how much poppyseed I needed so I do really appreciate you getting back with me and I enjoyed your video very much God’s blessings❣️
Great recipe and presentation 👍 ❤
Thank you🌹🌝
Thank you so much 👍
Initially, I was concerned that the yeast wouldn't work without having it started in warm milk and sugar. It still came out well but I may prep the yeast first next time. The bread was delicious. I used poppy seed from a can filling and the whole loaf was delicious. I also made the walnut recipe and that worked out well too. Thank you for sharing. I really appreciate handed-down family recipes.
Wonderful! Our Grandmother never proofed her yeast in the recipe so we presented the original method that she used. We have made this hundreds of time and never had it fail to rise. I'm happy you enjoyed this. Give the apricot filling a try also, it's really good.
these look so good! the color on the apricot filling is beautiful! gonna have to try to make!
Please do, you won't be disappointed. 😊
You make it look easy it's hard to do but so good
Thank you so much.
Where can I get the recipe, not just the video, but a written version of the recipe please
Hi, under the video there is a description. At the end of the visible part of the description there is a "...more" button. Click on that and the rest of the description will open. We always put the full recipe in the description under the video. The recipe can also be found at the very end of the video. You would have to pause the video because it scrolls by pretty quick.
Oh my gosh this is a great tutorial and siblings baking together makes it even better! 💙
I’ve got poppyseeds ordered and next up (if I’m successful) will be apricot which is my favorite fruit filling.
If I omit raisins from the poppyseed do I need to adjust anything?
Looking forward to exploring your channel.
God Bless you and thanks for sharing your recipe and technique with us.
Thank you for your nice comment.
You don't have to adjust anything if you omit the raisins.
We have posted a lot of recipes so hopefully you'll find others that you like.
Our men always took the poppy seed women walnut
We like them both.
looks yummy
It was! Hope you try making some.
PLEASE HOW MUCH OF THE CANNED FILLING FOR 1roll?? Your dough Is a beauty and works well I made the nuts turned out beautiful.
It's about two cans of the filling per roll. It's been awhile since I used the cans but that is what I remember. Thank you for your comment, this recipe does make a delicious treat.
I saw one where they put Orange liqueur in it
I bet that would be good.
I saw 👀 it with cherry 🍒 once
I've never seen it using cherries. I bet that would be good.
I do have one other quick question I was planning on soaking them overnight the poppyseeds I am not sure if I need to grind them afterwards or if they just go in the hole my memory of having poppyseed bread was they were hole so I’m going to wait for a response from you. Thank you very much.
If you soak the poppy seeds overnight you do not have to grind them. Strain them then add to the milk to cook.
@cookingwithlovefamilytradi8809
Thank you it's good to know 😊
You're very welcome.@@sretnazvijezda400
The bakeries by us, make it into a regular loaf of bread and just drink all that insides on it. In certain places where it's stupid. Just looks like a loaf of bread
We like to make it traditionally.
@@cookingwithlovefamilytradi8809 your way is so much better because you get more filling and it's so good. I wish they did it like you .
Arent you supposed to oil the bowl so the dough doesn't stick. I didn't see that in your video. Also do you sift your flour.
No you do not have to grease the bowl. The dough is soft but not too sticky.
My loaves looked beautiful but they blew out the sides. Any suggestions would be greatly appreciated.
That usually happens when the dough seams are not pinched together enough. Always put the bread on the baking tray seam side down so the weight of the bread helps hold the seam closed. Also make sure you are using an egg wash to help seal the seams and make sure you cooked your filling until it is thick. A runny filling is more likely to leak out. Hope that helps.
I am Hungarian and we make the same poppy seed and walnut rolls. To prevent the sides from breaking open poke the sides and top with a fork to allow steam to escape which is the reason it breaks open.
Thank you for this hint! I'll try it next time I make them.@@MagdaFoldi
@@cookingwithlovefamilytradi8809 You are very welcome. Mine broke on the side too until someone told me to give them a good deep poke with a fork along the side and top. Non have broken since. I really enjoyed your recipe and will ty it out too because you make the filling a little differently and I never tried the apricot but it too looks really good 🙂
Thank you so much for the advice. I think you'll like the apricot roll.@@MagdaFoldi
Do the rolls keep at room temperature?
Yes, we will wrap them in plastic wrap and they are good for 3 days.
@@cookingwithlovefamilytradi8809 Thank you so much. The videos are very helpful. Happy New Year!
You’re very welcome. Happy New Year to you too!
what brand and type of flour are you using
We use all purpose flour, preferably unbleached. We usually use Pillsbury but will use whatever is on sale.
do you have problem with dry weather and what should I do, your dough that i followed turn out so dry but my weather has been very dry
If the dough is really dry try adding 1 or 2 tbsp milk. Mix well and make sure the dough will pull away from the bowl like it did for Barb in the video.Flour is affected by the humidity in the air so it may require more liwuids.@@johnmack7817
thank you i will give it a go again
Thank you
You're very welcome!