Slovakian walnut bread

    5 hours 5 min

    A wonderfully soft white bread is swirled with two fillings - sweetened walnuts and apricot jam. The resulting bread is not only delicious, but prettty too. Serve thickly sliced.

    17 people made this

    Makes: 7 - 8 loaves

    • 450g walnuts, ground in a food processor
    • 200g caster sugar
    • 1/8 teaspoon ground cinnamon
    • 225g apricot jam
    • 1 tablespoon lemon juice
    • 1/8 teaspoon ground cinnamon
    • 200g caster sugar
    • 450g margarine
    • 6 eggs
    • 475ml soured cream
    • 1/2 teaspoon salt
    • 250ml milk
    • 1.25kg plain flour
    • 2 (7g) sachets dried active baking yeast
    • 50g unsalted butter, melted
    • 1 egg yolk, beaten

    Prep:45min  ›  Cook:20min  ›  Extra time:4hr proofing  ›  Ready in:5hr5min 

    1. Prepare two fillings. Mix together walnuts, 200g sugar and 1/8 teaspoon cinnamon. In a separate bowl, mix apricot jam with lemon juice and 1/8 teaspoon cinnamon.
    2. In a large bowl, combine 200g sugar, 450g margarine and 6 eggs. Mix well. Add soured cream, milk, flour, yeast and salt. Beat thoroughly until dough does not stick to hands.
    3. Form dough into 7 or 8 balls. Roll out each ball on a lightly floured surface to form a rectangle.
    4. Brush dough with melted butter. Fill with fillings. Roll tight. Place on greased baking trays and let stand for approximately 4 hours to prove.
    5. Brush tops with beaten egg yolk just before placing in oven.
    6. Bake at 180 C / Gas 4 for about 20 to 25 minutes or until golden brown.

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    Reviews in English (14)


    The closest thing I've ever found to my late Grandmother's Roshky recipe!! Thought that wonderful treat was lost forever--THANK YOU, Bob! The rolls were fabulous, easy to make, and well worth the time. I'd give it 10 stars!!!  -  18 Nov 2001  (Review from Allrecipes US | Canada)


    Have been searching for an "old" recipe and this came so close. Made them today and they are beautiful. My husband, who is Slovenian, said they are the best ever. The only thing I'd disagree with is the "roll tightly" part in the instructions. If you roll nut rolls too tightly they will split ! So you really only need to flip the long end over three times and make sure edge is on the bottom.  -  23 Dec 2006  (Review from Allrecipes US | Canada)


    Loved them. It took me a long time to grind the walnuts (I have since bought me a better nut grinder), but otherwise easy to do. Two of my rolls cracked open a bit during baking. I'm not sure if that was because I rolled the dough out too thin or added too much filling. It didn't matter. They tasted wonderful. A little goes a long way as it is quite filling. I froze all but one loaf. Thanks for the great recipe.  -  02 Oct 2007  (Review from Allrecipes US | Canada)