This traditional all-time favourite Hungarian pastry rolls has been in my family for generations. The dough is buttery soft and flaky with delicious walnut and poppy seed citrus fillings. A must for any holiday celebration.
This pastry brings back such wonderful memories of Mom and Grandma in the kitchen days at a time, making several traditional desserts and pastries for the holidays. They would make one after another without reading recipes, it was all by sight and feel and the outcome was spectacular! This walnut and poppy seed rolls we would always look forward to during Christmas and Easter season. It goes without saying, these were one of many traditional treats in our home. 🙂
I love this pastry for many reasons, yes it’s one that takes me home and warms my heart to think back to those special times. But it also, this pastry requires very little sugar. When I read mom’s recipe she said add a handful of sugar and enough milk for the right consistency and some egg whites. I thought, oh boy, I definitely need to go back to the drawing board and experiment with this recipe. Mom hasn’t been with us for five years now and over the years she had forgotten how to make a lot of these recipes. So that meant, I had to recall the times I spent with Mom making this pastry and I also counted on my sisters and what they remembered. I had to make this recipe a few times before I got it just right and this is exactly the same soft and flaky texture I was looking for and the fillings are perfectly flavoured and moist.
I made a few modifications and adjustments to refine this recipe. When my Mom and Grandmother use to make this recipe, it was second nature to them and their recipes were so impressive and they made decisions by the feel of the dough and how it looks. I want you to be successful when you make this traditional family recipe. It is the BEST kalacs recipe that I have ever had. I hope you think so too. I would love a comment and a rating when you make this delicious Hungarian kalacs.
WALNUT AND POPPY SEED ROLLS ARE KNOWN THROUGHOUT EUROPE
Throughout Eastern and Central Europe this pastry is traditional throughout the holiday seasons as well. Many countries make these pastry rolls with similar ingredients and some will add dried fruit. You may be familiar with some of these countries that I have listed and the name of their pastry rolls. They are Poland (Makowiec), Czechoslovakia (Kolace), Croatia (Makovnjaca), Slovakia (Kolacky), and Ukraine (Makivnyk). In Hungary we called them Kalacs or Beigli. I would love to hear from you if you have made these delicious pastry rolls.
INGREDIENTS YOU WILL NEED
- dry active yeast
- sugar
- milk
- flour
- butter
- eggs
- sour cream
- poppy seed
- lemon juice
- walnuts
- orange juice
WHEN MAKING THIS RECIPE
Growing up, Mom would make rolls and rolls of this pastry and share with the family once the older siblings were married. Many of my siblings didn’t continue the tradition of making this recipe, but I was determined to keep Mom’s legacy alive.
Initially, I had this recipe with three rolls and decided to scale it down to two. If you want to make 4 rolls, then it’s easy enough to double the recipe.
BAKING TIPS AND RECOMMENDATIONS:
- Thoroughly mix the yeast, sugar and warm milk and allow to rise in a warm area covered with a towel. Make sure your milk is warm, NOT hot. It will kill the yeast if too hot.
- The butter should be very COLD before adding it to the flour mixture. I don’t take it out of the refrigerator until I need it. Cut the butter into the flour with knife, fork, pastry blender or what I like to use is my hands to create a crumbly texture.
- When adding wet ingredients into the flour, the eggs and sour cream should be at room temperature to avoid killing the active yeast.
- Start by adding the egg yolks, sugar, sour cream and yeast mixture to the dough and begin working it together. Slowly add the milk and you may need all of it or partial. The goal is the have a soft dough that isn’t wet or too dry.
- Transfer mixed dough onto the counter and knead for about 5-7 minutes, don’t over knead, it will make the dough tough. Long enough to get a soft, smooth texture and you should hear bubbles popping, something Mom would always say 🙂
- You will have to let the dough rest twice for this recipe. First, after mixing the dry and wet ingredients together and after you add the fillings and rolling the dough and then placing them into the baking pan.
- Poppy seed filling: needs to be ground and cooked with milk, sugar and then lemon juice and zest is added for only 5 minutes cooking time. Don’t over cook this, you still want a slightly wet texture, but not liquidy or dry.
- Walnut filling: beat egg whites long enough to create soft peaks, add sugar gradually, walnuts and orange juice. Don’t over beat the egg whites, the filling will be too dry to spread and it will come out dry.
HOW TO MAKE THIS DELICIOUS PASTRY RECIPE
Once the yeast has formed and you see it has started to activate. Then cut cold butter into flour until it is crumbly, similar pie dough. Then make a well, and add the egg yolks, sugar, sour cream and yeast mixture. Begin mixing and slowly add the milk, you may or may not need all of it. Once the dough comes together, form a ball and it should come away from the bowl. Transfer the dough to a flat surface and knead for about 5 minutes until a soft consistency is reached. If dough is sticky, add a light flour to the surface at a time while kneading.
Once the dough smooth and soft in texture, then transfer to a large bowl. Cover with towel and place in warm area of the kitchen to double in volume, about 1 to 1 1/2 hours.
POPPY SEED FILLING:
Grind the poppy seed with a poppy seed mill, a stand grinder attachment or a coffee grinder. Add poppy seed to a medium sauce pot, with milk and sugar. Simmer for 5 minutes, and halfway through add the lemon juice and zest. Once most of the milk dissolves and the texture is wet but not liquidy, remove from the heat, transfer to a bowl and allow to cool. Avoid over cooking the poppy seed mixture too long as it will dry out.
WALNUT FILLING:
Grind walnuts with a nut grinder or food processor and set aside. Beat 2 large egg whites just until soft peaks form, gradually add sugar. Fold in the walnuts and orange flavour then set aside.
ASSEMBLING THE ROLLS
Divide the dough into two equal sections. Roll each out to 1/3 – 1/2 inch thickness rectangle. Spread one section with poppy seed filling and the other section with walnut filling, leaving about 1 inch from the edges.
Place rolls into a baking pan and set in warm area, covered with towel until it doubles in volume, about 1 -1 1/2 hours. Brush with egg wash and bake at 350 degrees Fahrenheit for 30-35 minutes.
To serve, cut the rolls into 1 inch slices once cooled. If you try to cut them while still warm, it will be difficult to slice, since the dough is so soft and flaky.
This walnut and poppy seed kalacs is the BEST and anyone who has had the privilege of tasting it, has said the same. I would love to hear from you and your thoughts once you try this recipe. Drop me a line or if you have any questions, please feel free to ask.
STORING AND FREEZING
Storing: place the rolls into zip-lock bags or air tight container and can be left at room temperature for up to 4-5 days.
Freezer: we would make these a month or so before Christmas and Easter and place the rolls into heavy freezer zip-lock bags sealed for up to 1-2 months.
Hungarian Walnut and Poppy Seed Rolls (Diós és Mákos Kalács)
Equipment
- large baking pan
- small sauce pan
- nut or coffee grinder and poppy seed mill
Ingredients
DOUGH:
- 1 package dry yeast (2 ¼ tsp)
- ½ tsp sugar
- ¼ cup warm milk
- 2¼ cups all-purpose flour, plus a little extra when kneading
- ½ cup COLD unsalted butter
- 2 large egg yolks, room temperature
- 2 tbsp sugar
- 4 tbsp sour cream, room temperature
- ¼ cup room temperature milk
- 1 egg, beaten
POPPY SEED FILLING:
- ⅓ lb poppy seed, ground
- 3 tbsp sugar
- 3/4 cup milk
- 1 tsp lemon, juice
- 2 tsp lemon, zest
WALNUT FILLING:
- ½ lb walnuts, ground
- 2 large egg whites, beaten to soft peaks
- ¼ cup sugar
- 2 tsp orange, zest
Instructions
DOUGH: first rising/proofing
- In a small bowl, stir together warm milk, sugar and yeast and set aside in a warm place, covered with towel until it foams and yeast starts to activate, about 10 minutes.
- In a large bowl, add flour and cut in cold butter. Using a pastry blender or your hands (I prefer to do) mix together flour and butter until it resembles pastry dough, crumbly. Make a well, and add the egg yolks, sugar, sour cream and yeast mixture. Begin mixing and slowly add the milk, you may or may not need all of it. Once the dough comes together, form a ball and it should come away from the bowl. Then transfer to a flat surface and knead for about 5 minutes until a soft consistency is reached and bubbles should be forming. If dough is sticky, add a little flour at a time while kneading. Avoid adding too much flour.
- Place dough into a large clean bowl, and cover with a towel over the bowl, set in warm place and allow to double in volume, about 1 to 1½ hours. Option is to divide the dough in equal portions forming a ball and place each ball into a bowl and cover.
POPPY SEED FILLING: can make ahead
- Grind the poppy seed with a poppy seed mill, a stand grinder attachment or a coffee grinder. Add poppy seed to a medium sauce pot, with milk and sugar. Simmer for a couple of minutes, then add lemon juice and zest. Once the milk has dissolved and texture is still slightly wet but not dry transfer to a bowl and allow to cool. Avoid over cooking the poppy seed mixture too long as it will dry out.
WALNUT FILLING:
- Beat egg whites, once they have started to form peaks, add sugar and continue to beat until soft peaks form, not stiff, as it will make the filling dry. Fold in walnuts and orange zest. Set aside.
DOUGH: second rising/proofing
- Once dough has doubled, divide the dough into 2 balls or if already in 2 balls, then roll out each to 12 x 17 inch (30 cm x 43 cm) rectangular, about ¼ inch thickness . Spread one section with walnut filling and the other with poppy seed filling, leaving about 1/2 inch from the edges and roll lengthwise, tuck in the ends.
- Place in a baking sheet lined with parchment paper. Cover with towel and allow to double in size, about 1 hour.
- Preheat oven to 350°F. Brush with egg wash, create small slits or poke holes using a fork on top of pastry to release air through while baking and bake for 30-35 minutes. Remove from oven and allow to cool in pan for about an hour.
- Carefully transfer each roll to a cooling rack to cool completely. When ready to serve, cut each roll into 18 slices. Enjoy with tea or coffee!
A perfect Hungarian dessert to add to my Christmas desserts. Delicious, a family favourite.
Hi Marilyn,
I agree, it is perfect for the Christmas holiday season. It is a family favourite for us too!
Thank you for your comment and rating. Much appreciated it.
Rose
This is exactly like the kalacs I grew up enjoying! It’s taking me right back to my childhood. I made two walnut loaves and I’m so excited to share with my family for Easter! Thanks so much for the great recipe Rose and Happy Easter!
Hi MaryAnn,
I am so happy you are enjoying my family’s walnut roll recipe. Mom would make them every Easter, it was such a special treat for all us!
I really appreciate your feedback! Thank you so much for your comment and rating.
Happy Easter MaryAnn,
Rose