St. Martin’s rolls from yeast dough with nut filling

7. 10. 2025

According to tradition, the rolls should be leavened and filled with nuts. In addition to this variant, today, there are many other forms of this delicacy, the shape of which refers to the horseshoes of St. Martin’s horse.

Ingredients:

• 1 1/2 cups of semi-coarse flour
• 1 cup of milk
• 1/2 cup of sugar
• 1/2 cup of butter
• 1 egg
• 1 1/2 tablespoons of fresh yeast
• pinch of salt

Nut filling

• 3/4 cup of ground walnuts
• 3 tablespoons of powdered sugar
• 1 tbsp of honey
• 2 tablespoons of rum
• 3 tablespoons of milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon zest

Method:

1. Prepare yeast from a small amount of milk, sugar, and yeast in a bowl.
2. Before the yeast rises, sift the flour with sugar and salt into another bowl.
3. Then, make a well in the mixture and add the yeast, the rest of the milk, the egg, and the melted butter.
4. Work by hand or with the help of a food processor into a smooth, uniform dough.
5. If the dough is too sticky, add more flour.
6. Leave the processed dough in a bowl, cover with a towel, and leave to rise in a warm place for approximately 45 minutes.
7. In the meantime, prepare the walnut filling.
8. Place all the ingredients for the filling in a saucepan and cook over low heat for a few minutes, stirring constantly, until thickened.
9. Then, divide the risen dough into three or four equal parts.
10. Take the first part and use a rolling pin to roll it into a circle approximately 0.1-0.2 inches thick.
11. Divide into six triangles with a knife.
12. Place a teaspoon of nut filling and roll into a roll shape.
13. Do the same with the rest of the dough.
14. Place the rolls with walnut filling on a baking sheet lined with baking paper and leave to rise for another 20 minutes.
15. In the meantime, preheat the oven to 400°F.
16. Bake the rolls for approximately 15-18 minutes until golden.
17. Brush them with melted butter while still hot and sprinkle with powdered sugar.

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