St. Martin’s rolls or Martin’s rolls belong to the delicious delicacies that are baked especially on St. Martin’s Day. You don’t have to worry about not being able to handle them. Food blogger Markéta Chovancová, known as Markéta v troubo, shared a recipe for unleavened St. Martin’s rolls that you can make quickly and easily.
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St. Martin’s rolls.
| Photo: courtesy of Markéta Chovancová
St. Martin’s rolls can be made easily and quickly. The well-known food blogger Markéta v toubo shares a recipe for a simple, no-leavening dough with only three ingredients.
“You can choose the filling according to your taste, for example chocolate, poppy seed or cottage cheese. In this case, I chose a hazelnut filling with cream and honey, so that they would be truly traditional St. Martin’s rolls,” says Markéta Chovancová, aka the respected cook Markéta v toubo.
Recipe for St. Martin’s rolls
You will need:
For the dough:
- 400 g plain flour
- 250 g sour cream
- 1 vanilla sugar
- 250 g of cold butter
- pinch of saltA delicious result.Source: with the permission of Markéta Chovancová
For the filling:
- 200 g of walnuts
- 100 g whipping cream (30%)
- half a teaspoon of cinnamon
- 2 spoons of honey
- We take the flour into a bowl, add salt, cut the cold butter into small cubes, add vanilla sugar, sour cream and quickly combine everything into a dough (you can mix it very briefly in a food processor). “The dough will be slightly sticky, but we do not add flour to keep the dough fragile. It will be good to work with him in the end,” points out Markéta in the oven.
- Wrap the dough in cling film and chill in the fridge for at least an hour (even overnight).
- In the meantime, prepare the filling, i.e. take ground or mixed walnuts into a bowl, add cream, cinnamon, honey and mix.
- Heat the oven to 175 °C.
- Divide the chilled dough into 4 parts.
- Roll out each piece on a lightly floured rolling pin into a circle, about 3 mm thick.
- Cut the circle into 8 pieces like a pizza. Put a small teaspoon of the filling on the wider part of each piece, roll it towards the center into the shape of a roll, press the ends together so that the filling does not leak out and place on a baking sheet lined with baking paper.
- Brush the rolls with a beaten egg yolk and a teaspoon of water and bake in a preheated oven at 175 °C for about 15 minutes. Let the finished rolls dry on a baking sheet and can be sugared or coated with powdered sugar. Store the cooled rolls in an airtight box.
Tip from Markéta in the oven: If you don’t put sugar in the dough, it has a lot of uses, for example, for savory strudels, filled pockets with salty and sweet fillings to taste.
About Margaret in the oven: