Buckwheat Rolls with Walnuts

A simple dish from the rich treasury of traditional Slovenian recipes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dough

  • 500 g Flour, buckwheat

  • 6 dl Water

  • 100 g Wheat flour, white, multi-purpose

Filling

  • 50 g Butter, unsalted

  • 200 g Walnuts

  • 150 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 50 g Breadcrumbs, dried

  • 100 g Sugar, white

Zabela

  • 40 g Butter, unsalted

  • 40 g Breadcrumbs, dried

Steps

  1. Pour buckwheat flour into a bowl and scald it with lightly salted boiling water. Mix well with a wooden spoon and let the buckwheat flour cool.

  2. Meanwhile, prepare the filling. Place ground walnuts in a bowl and scald them with hot milk. Wait for the walnuts to cool to lukewarm, then mix in sugar, breadcrumbs, and a beaten egg. The filling should have a smooth texture; if it's too runny, add a bit more breadcrumbs.

  3. Add white flour to the buckwheat mixture and knead everything well until you get a smooth and soft dough. Roll it out on a floured surface to a thickness of 5 mm. First, brush it with melted butter, then add the walnut filling. Roll the dough tightly into a roll, wrap it in a damp cloth sprinkled with breadcrumbs, and tie both ends tightly with kitchen string or sewing thread.

  4. Place the prepared roll into boiling salted water and cook over medium heat for 20-30 minutes.

  5. In a pan, melt butter and fry breadcrumbs until golden brown.

  6. Carefully unwrap the cooked roll, slice it, and serve on plates, drizzled with the fried breadcrumbs.

Nutrition Information (Per 100g)

  • Calories: 419.99 kcal
  • Fat: 19.73 g
    • Saturated Fat: 5.13 g
  • Carbohydrates: 53.36 g
    • Sugars: 10.25 g
  • Protein: 10.34 g
  • Fiber: 5.82 g