For Nana and Grandad,
Thank you for making me bacon when I was growing up.
Thank you for having the most awesome Northeastern accents.
Thank you for making the perfect (and I mean perfect) grilled cheese sandwiches.
Thank you for always putting out the Christmas elves I played with when I was younger even now when I’m 26.
Thank you for letting me spend summers with you.
Thank you for baking me babka bread, pirogues, little cakes, and nut and poppyseed roll. I’m trying to learn your recipes, because even though they are just recipes they are a part of our family.
I love you, Jill.
Two Hour Nut and Poppyseed Rolls (Kolaczki)
recipe from the Nana
Ingredients (makes 4 rolls):
- 1/2 cup warm milk
- 2 packages of yeast
- 6 cups of flour
- 1 cup butter
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 eggs, beaten
- 1 cup sour cream
Nut Filling (for one roll):
- 2 1/2 cups walnuts (you can use with pecans as well)
- 1/4 cup sugar
- splash of milk
Poppyseed Filling (for one roll):
- scant 1 can poppyseed filling
- lemon zest (quarter of a lemon zest, sprinkled over the already spread poppyseed)
Dissolve the yeast in the milk. Combine flour, butter, salt, sugar, eggs and sour cream. Add the milk mixture. Blend well by kneading for approximately 10 minutes (add additional flour as needed). Divide dough into 4 parts and roll out into rectangles each part approximately 1/4 inch thick. Spread with either the nut or poppyseed mixture. Leave an inch of space inside 3/4 of the perimeter of the rectangle; have the other quarter of the perimeter be a long length of the rectangle and spread the mixture all the way to the edge. Start rolling up the dough with this edge. Pinch together the seam and flip the ends in so the seam and ends are down. Place on a sheet pan covered with parchment paper. Allow to rise 1 hour. About 10 minutes before the hour ends, preheat the oven to 350 degrees. Bake for 35 to 40 minutes. Cool before serving.