We love stories. The one about the Bratislava rolls is really fantastic. It began in the late 16th century, when the first records of the former Pressburg appeared, on the sale of pastry, filled with poppy seeds or nuts. The first mention of Bratislava rolls dates back to 1876, when the city newspaper published an article about the excellent “rolls”.
Photo: FantastiCo – art of food
However, the “U Scheuermanna” bakery on the Main Square in Bratislava was selling them already in 1785 under the authority of the union. The still preserved recipe to prepare them also comes from this period.
Thanks to the Western Slovak Union of Bakers, the European Union has recently granted the traditional guaranteed specialty trademark (TSG) to Bratislava rolls. Since the emergence of Bratislava rolls dates back to the Austro-Hungarian monarchy, comments were also raised by Austria, Hungary and even Germany. Since the end of August 2012, when the protection came into force, the following characteristics of Bratislava rolls have been protected.
Photo: FantastiCo – art of food
120 min preparation, 12-15 min at 200 °C
|300 g||fine flour|
|300 g||semi-coarse flour|
|40 g||yeast (Fala)|
|60 g||powdered sugar|
|100 ml lukewarm||milk|
|Poppy seed filling:|
|200 g||ground poppy seeds|
|80 g||powdered sugar|
|hot as needed||water|
|100 g||ground nuts|
|50 g||powdered sugar|
|hot as needed||milk|
|2 for egg wash||egg yolks|
- Bratislava rolls bear a trademark and are classified as the traditional specialties of the region. The dough must contain 30% fat according to the weight of the flour, i.e. about 180 grams of butter per 600g of flour. Original rolls must be free of chemicals and made by hand, and only made from poppy or nut flavors, but they differ from each other in shape. Poppy-flavored rolls are shaped like horseshoes and nut-flavored like the letter C.
- The roll should contain at least 40% of the filling according to the weight of the dough. After the dough rises, two rolls are to be created and cut up into about 25 g pieces, made into balls and allowed to rise. Ideally the dough should be weighed so that they are the same weight. I started with great excitement and wanted to freeze them. But I had visitors, so I rushed, the theory and practice are somewhat different. I rolled the dough, chopped and shaped the nut-flavored ones into the letter C…..
- And poppy-flavored ones into horseshoe shapes….. and no balls or decorating. I can’t turn away visitors and the dough won’t wait, so I had to do it fast….. Add a little bit of milk to the yolks, scramble, spread on the pastry and put them in a draft for half an hour until they dry. Then transfer them into heat to rise; that’s when the cracked glaze is formed. I meant to add egg wash twice, because I like a lot of cracks, but……
- I formed the fillings into a roller and prepared it as a reserve. I took a piece of the filling, made a ball, wrapped in cane sugar and shaped. But the stuffing must be formable, i.e. dense. Just once I made a thinner filling and the rolls cracked. So now you know the tricks and you will be able to bake. I baked them at 200°C for about 12 minutes.