Taste delicious recipes for sweet rolls that you can prepare for any occasion. Get inspired!

If you haven’t tried the recipes for Bratislava rolls, then you definitely have to do it.

They have a very mild delicious taste, they are crunchy and literally melt on the tongue.

You can prepare them practically at any time, whether you are preparing refreshments for a children’s party, at Easter or just at Christmas.

Surprise your loved ones and serve them a sweet treat that will leave them dusted. You will see that they will love you.

Real Bratislava rolls

Bagels, as these rolls are also called, are an ideal treat for, for example, afternoon coffee or morning cocoa. They taste great and you will never be left with just one piece. Recipes for St. Martin’s rolls are also excellent, which also do not have to be prepared only during the festive season.

Ingredients:

Dough:

• 1/2 cup lukewarm milk
• 1/2 cube of fresh yeast (20 g)
• 1 teaspoon of powdered sugar and plain flour for dusting
• 350 g of sifted semi-coarse flour (if we don’t have it, add 250 g of smooth flour mixed with 100 g of coarse flour)
• A pinch of sea salt
• 50 g sifted powdered sugar
• 2 egg yolks
• 100 g of melted unsalted butter

For the poppy seed filling (for the first 1/3 of the dough):

• 100 g of ground poppy seeds
• 20 g of sifted powdered sugar
• 1 – 2 bags of vanilla sugar
• 1 tablespoon of freshly grated lemon zest
• 1 tablespoon fresh lemon juice
• 20 g of butter
• 20 ml of milk
• A handful of dried raisins soaked in hot water mixed with rum

For the chestnut filling (for the second 1/3 of the dough):

• 100 g of boiled and peeled chestnuts
• 10 g of butter
• 10 g of powdered sugar
• 1 bag of vanilla sugar
• 3 – 4 tablespoons of whipping cream
• 1-2 tablespoons of rum

For the nut filling (for the third 1/3 of the dough):

• 100 g of walnuts
• 25 g of raisins soaked in dark rum
• 40 g of powdered sugar
• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon of milk

To finish:

• 1 whole egg for brushing
• 2 – 3 tablespoons fresh unsalted butter for spreading

Method:

Preparing the dough

• First we prepare the yeast. Put lukewarm milk in a mug, sprinkle yeast and 1 teaspoon of sugar. Mix, dust with a little flour and let stand for 15 minutes in a warm place.
• Meanwhile, put the flour, salt and sugar in a large bowl and mix. Add the egg yolks, melted butter, mix and finally add the yeast.
• Knead a smooth dough that should be neither too sticky nor too dense.
• Shape it into a ball, put it in a bowl, sprinkle it with a little flour, cover it with a towel and let it rise in a warm place for about 1 and 1/2 hours.

Preparing the poppy seed filling:

• Put the ground poppy seeds, both types of sugar, lemon zest, juice, butter and milk in a small deep pan.
• Heat over medium heat and stir until the filling has a very smooth texture.
• Add the raisins and leave to cool for a while. Before we use the filling, we store it in the cold.

Preparation of chestnut filling:

• Place the chestnuts in a blender, add butter, icing sugar and vanilla sugar and blend.
• Pour in the whipping cream and mix until the filling has a smooth consistency. Add rum and season.
• The correct filling must not be too thin, but not too thick either. Let it cool in the fridge before filling the rolls.
• Preparation of walnut filling
• Put the walnuts, sugar, lemon zest and milk in a small bowl. We mix best with a spatula until we get a smooth texture.
• Stir in the raisins and refrigerate.

Rolls:

• Preheat the oven to 180 degrees and prepare 3 baking sheets lined with baking paper.
• Take the dough out of the fridge and divide it into 3 equal parts. We put two parts back in the cold and roll the third part into a rectangle shape, from which we cut triangles with a knife or a sharp knife.
• Take the poppy filling and divide it into individual triangles. From the wide side, carefully roll up to the tip and shape into the letter C.
• This is how we process the remaining two parts of the dough and the chestnut and walnut filling.
• We stack them on individual trays according to the type and leave to rise for about 10 minutes. After that, we stretch the rolls a little with our hands to make them bigger and a little thinner.
• Then brush all the rolls with the yolk, which is mixed with a little water. Let it dry.
• Place in the preheated oven and bake for about 20 minutes, until the surface is golden brown. Remove from the oven, carefully transfer to a kitchen rack and let cool.
• Finally, brush with melted butter. The same procedure applies to all 3 types of filling.

Bratislava rolls with poppy seed and walnut filling

A sweet spot after a good lunch or a treat for a family celebration. This pastry is suitable for holidays and on weekdays. Poppy seeds and nuts are popular flavors and everyone loves them.

Ingredients:

For the dough:

• 600 g plain flour
• 200 g fresh unsalted butter
• 80 g of granulated sugar
• 1 cup of warm milk
• 5 teaspoons of dry yeast
• 1 teaspoon of honey
• 2 eggs

Nut filling:

• 100 g chopped walnuts
• 50 g of powdered sugar
• 1 tablespoon of dark rum
• 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
• Hot milk as needed

Poppy filling:

• 200 ground poppy seeds
• 80 g of powdered sugar
• 1 packet of vanilla sugar (or 1 teaspoon of vanilla extract)
• Lemon peel from 1/2 chemically untreated lemon
• Hot water as needed

For spreading:

• 2 egg yolks
• 2 spoons of granulated sugar
• 2 tablespoons of milk

Method:

• Heat the milk, add the yeast and honey and stir until both dissolve. Let it sit in a warm place for 15-20 minutes.
• Put the other ingredients into the bowl of a food processor and blend to a coarser consistency similar to cake crumbs.
• Add the finished yeast and knead until the dough stops sticking to the walls of the bowl/container.
• Cover the bowl with a tea towel and let it rise in a warm place for about 1 hour. In the meantime, let’s start preparing the filling.
• Put the ingredients for the nut filling, except the milk, into a bowl and start mixing. We slowly add milk to make the filling thicker, but not too stiff, but at the same time it must not be too thin so that it does not flow out of the rolls.
• Place the dough on a floured surface and roll it into a large rectangle. If we have a smaller roll, divide the dough into two parts and roll out each part separately.
• When the dough is very sticky, sprinkle more flour.
• Divide the rectangle into strips with a width of approx. 10-12 cm along the entire length. Layer the filling along the entire long edge of each strip, then roll up like a roll.
• Cut into pieces of the same width, about 10 cm wide and join the edges of all the rolls so that the filling does not leak out and shape into the letter C:
• Place on a tray lined with baking paper and brush with egg yolks mixed with milk and sugar.
• Let it rise for another 30-40 minutes and then preheat the oven to 200 degrees.
• Bake for about 15-20 minutes, depending on the oven. The rolls must acquire a golden to light brown color.
• Let them cool after baking. If you want, you can sugar the rolls after they have cooled, but they are still delicious just like that.

Bratislava rolls without leavening

If you’re hungry and you don’t know what to bake, but you want something with a filling, try this delicious sweet pastry that tastes amazing. Its preparation is extremely simple and the result will please not only you, but also your loved ones.

Ingredients:

For the dough:

• 250 g margarine for baking
• 350 g plain flour
• 2 egg yolks
• 1 tablespoon of sour cream
• 2 spoons of granulated sugar
• 1/4 teaspoon salt

For the filling:

• 100 g ground walnuts
• 100 g of ground poppy seeds
• 70 g of granulated sugar
• 1 teaspoon of water

For spreading:

• Melted butter
• 2 egg yolks

Method:

• First we start by preparing the filling.
• Put water and sugar in a saucepan, bring to a boil and add ground walnuts and poppy seeds.
• Then set aside and let cool.
• We make a smooth dough from all the ingredients. Using a rolling pin, roll out the dough on a floured board until it is about 0.5 cm thin.
• Cut out small squares from the dough and put a little filling in each.
• We roll up, press the edges together and bend so that the roll looks like the letter C.
• We put them on a baking sheet lined with baking paper and brush them with melted butter and then with egg yolks, so that they are beautifully golden.
• Preheat the oven to 180 degrees and bake for about 10-15 minutes.
• After baking, leave to cool on a kitchen rack and sprinkle with sugar.

Sweet rolls filled with poppy seeds and raisins

Each recipe for Bratislava rolls is something unique. This one, for example, stands out with its absolutely luxurious poppy filling. Although you already have rolls filled with this stuffing, these are completely different and the taste is completely different.

Ingredients:

For the dough:

• 510 g plain flour
• 510 g semi-coarse flour
• 2 cubes of fresh yeast
• 1/4 teaspoon salt
• 150 g of powdered sugar
• 300 g of softened margarine for baking
• 220 ml warm whole milk

For the filling:

• 1 kg of ground poppy seeds
• 500 g of powdered sugar
• 1 bag of vanilla sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of rum
• Grated rind from 1 chemically untreated lemon
• 2 cups of water
• 1 handful of raisins
• 1 handful of chopped almonds
• A little milk (if the filling is too thick)

For spreading:

• 4 egg yolks

Method:

• Crumble the yeast into a bowl, cover with warm milk, mix and let stand for 10 minutes in a warm place.
• Sift both types of flour and powdered sugar into a bowl, add salt, margarine, yeast and milk and make a smooth dough.
• Cover with a clean towel and leave to rise in a warm place for 20-30 minutes. In the meantime, we will prepare the filling.
• Pour the poppy seeds into a pan or pot, cover with water and cook, stirring constantly, to evaporate all the liquid.
• Transfer to a bowl, let it cool for a while and then stir in the icing sugar, vanilla sugar and extract, rum, lemon zest and, if necessary, a little milk if the filling seems too thick.
• Finally, add the raisins and chopped almonds and mix thoroughly for the last time.
• Place the dough on a floured work surface and roll it out into a sheet with a thickness of 0.5 mm, from which we cut 12 x 12 cm squares.
• Place a piece of filling in the center of each square and roll up like a croissant. We press both ends together and turn them up.
• Beat the egg yolk, brush each roll and leave in a cool, drafty place to dry for 15 minutes.
• Preheat the oven to 180 degrees and grease the tray with butter, or you can also use baking paper.
• Place the dried rolls on a baking sheet and place in the preheated oven for 10-14 minutes, until golden.

What are Bratislava rolls?

Today they are mostly prepared only for Christmas, but in earlier times it was a pastry that was baked all year round. They already experienced their glory at a time when the capital of Slovakia, Bratislava, was still called Prešpurk, which was during the Austro-Hungarian period. What characterizes this candy/pastry is the unsurpassed aroma of butter, the soft texture of the dough and the wonderful filling.