Victoria Skonieczki’s (Grandmom’s) Walnut Roll (Makowiec)

Name: Victoria Skonieczki’s (Grandmom’s) Walnut Roll (Makowiec)
Prep time: 45 min
Cook time: 42 min
Total time: 1 h 27 min
Yield: 36 servings
Cuisine: Polish
Ingredients: 2 whole Active Dry Yeast; 6 cups All-Purpose Flour; 0.75 cup Butter; 3 whole Eggs; 3 tbsp Maple Syrup; 1 tsp Salt; 8 oz Sour Cream; 0.5 cup Sugar; 7.5 cups Walnuts; 0.5 cup Water

Breakfast 🍳Dessert 🍰Snack 🍿 Polish 🇵🇱 Low-Carb Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

This tender, enriched pastry wraps a lush walnut and maple-scented filling in soft, buttery layers for a nostalgic bite with every slice. Victoria Skonieczki’s (Grandmom’s) Walnut Roll (Makowiec) shines on holiday tables, brunch spreads, or as an anytime coffee companion, offering a balanced sweetness and a lingering nutty aroma.

Prep45 mins
Cook42 mins
Serves36
DifficultyMedium

Victoria Skonieczki’s (Grandmom’s) Walnut Roll (Makowiec)

1

Put the walnuts in a food processor and process until coarsely ground.
2

Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until it dissolves, about 1 minute. Remove from the heat. Add the ground walnuts and maple flavoring, then stir to combine.
3

Stir together 2 cups flour, yeast, 3 tablespoons sugar, and salt in a bowl.
4

Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm just until melted, about 2 minutes; do not let it boil. Remove from the heat and let stand until cool enough to dip a finger in, about 3 minutes.
5

Slowly add the sour cream mixture to the flour mixture. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add the eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in the remaining flour 1 cup at a time until a soft dough forms.
6

Turn the dough out onto a floured surface; knead it several times and shape it into a ball. Let it rise for 10 minutes. Grease 2 jelly roll pans.
7

Divide the dough into 4 pieces; roll each into a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch border on all edges. Roll each up lengthwise, jelly-roll style; pinch the seams to seal. Place seam-side down on the prepared pans. Cover with a damp cloth and let rise in a warm place for 1 hour.
8

Preheat the oven to 350 degrees F (175 degrees C).
9

Bake in the preheated oven until golden, about 35 minutes. Transfer the rolls to a rack to cool completely, 2 to 3 hours.